Summary

Ingredients

• 500 g potato (s)
• 250 g flour
• 50 g durum wheat semolina
• a bit salt
• 250 ml tomatoes, passed
• 4 cocktail tomatoes
• 1 onion (s)
• 1 tablespoon tomato paste
• 1 clove garlic
• pepper
• Basil, fresh, frozen or dried
• Oregano, fresh, frozen or dried
• 1 teaspoon olive oil
• possibly grated parmesan

Print Recipe Pin Recipe

Instructions

1. Cook the potatoes with their skins in salted water until cooked (check with a fork or knife, if the water is boiling, it will take about 20 minutes). Peel while hot and place in a bowl. Process into a fine pulp with the potato masher or potato press.
2. Mix the flour with the semolina and add to the hot mashed potatoes together with a pinch of salt and knead everything into an even, firm dough.
3. Roll the dough into a roll about the thickness of a thumb and cut into pieces 1-2 cm long. Place the gnocchi in salted boiling water and cook until they float to the surface. Then skim and set aside.
4. Dice the onion and cocktail tomatoes. Fry the onion cubes in hot olive oil, then squeeze in the garlic and add the tomato paste and fry both briefly. Now add the tomato cubes, pour the tomatoes into the pan and stir everything together. Bring to the boil, then season with salt, pepper, basil and oregano.
5. Add the gnocchi to the sauce and fold in, serve immediately.
6. Serve with grated Parmesan cheese to taste.
7. Express tip:
8. Wash the unpeeled potatoes and place them wet in a microwave bowl. Cover and cook in the microwave at 600-700 watts for about 10 minutes, then peel and continue as described above.