Potato gnocchi with tomatoes and sage
Why buy gnocchi at the supermarket, when the homemade one's still taste best?
- Preparation time: 00:45 h.
- Persons: 4
- 400 g potatoes
- 2 egg yolks
- 30 g South Tyrol Grana cheese
- 1 tblsp butter
- 120 g flour
- ¼ tsp grated muscat nut
- freshly ground pepper
- 2 sage leaves
- 200 g tomatoes, peeled and cut in to cubes
- 40 g butter
Pare the potatoes, cut into cubes and cook in salt water. Let cool. Press the potatoes through the press, knead in butter and egg yolks. Let cool. Knead in the floug, salt, pepper and muscat nut. Form 2 strands with 1 cm diameter. Cut into pieces about 2 cm long. Roll the gnocchi over a fork to make a nice pattern. Cook the gnocchi in salted water for a very short time and move them into melted butter, tomatoes and sage. Serve with the grana cheese.