Ingredients for 6 people
gnocchi
- 750 g potatoes (floury or tender flesh)
- 325g flour
- 1 egg
- 1 pinch of salt
- 1 C. c. olive oil (for serving)
- parmesan (for serving)
Cook the potatoes in boiling water, in their skins. Peel them while still hot and mash them with a potato masher or a fork (especially not a food processor). Gradually add flour and salt. When the dough is lukewarm, incorporate the egg while kneading, until it forms a homogeneous ball, without mixing too much so that the mixture does not harden too much.
Divide the ball into 6 or 8 pieces, and roll them to form long sausages. Then cut each sausage into small sections of about 2 cm and roll them on a fork with a movement of the wrist. Place the gnocchi on a lightly floured board or baking sheet. Repeat the process until there is no more dough. Leave to dry for a few minutes on the plank, cook directly or put in the freezer, separating them well from each other.
Pomodoro sauce
- 1 kg very ripe tomatoes (or canned peeled tomatoes)
- 1 C. at s. savory or oregano
- 1 C. at s. thyme
- 2 bay leaves
- 10 fresh basil leaves
- 1 C. c. sugar
- salt, pepper, olive oil
Blanch the fresh tomatoes in boiling salted water then peel and seed them. Cut the tomatoes into large chunks. Heat 1 tbsp. at s. of olive oil in a pan, add the tomatoes, all the herbs and the sugar. Season with salt and pepper, cover and simmer for 20 minutes over low heat. Remove the bay leaves. Mix the coulis more or less finely according to taste.
Poor man’s pesto
- 20 basil leaves or wild garlic leaves
- 1 handful of parsley leaves
- 1 clove of garlic
- olive oil, salt, pepper
Crush the garlic clove. In a glass, with scissors, finely chop the herbs, add the garlic. Transfer everything to a mortar or continue in the glass. Drizzle in the olive oil and cut or pound until the sauce is smooth. Salt and pepper.
Cooking and dressing
Bring a large pot of salted water to a boil. Throw in the gnocchi. When they rise to the surface, they are cooked. Serve with hot tomato sauce, a dollop of pesto, a drizzle of olive oil and plenty of grated parmesan. Enjoy immediately.