Side Dishes Recipes - Gnocchi with Tomatoes and Sage Recipe

Ingredients

• 1 kg/2 1/4 lb potatoes, cooked floury

• 1 kg/2 1/4 lb ripe medium tomatoes

• 2 shallots

• 2 tablespoons sunflower oil

• salt

• pepper

• 3 egg yolks

• 200 g/7 oz (2 cups) flour

• 15 g/1/2 oz (1 tablespoon) butter

• 12 leaves of sage

• 50 g/2 oz (1/2 cup) grated Pecorino

Serves 4

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Method:

1. Boil the potatoes. unpeeled, for 20-25 minutes until soft. Cut the tomatoes into quarters, remove the seeds and dice. Peel the shallots and chop finely.

2. Heat the oil in a pan. Add the chopped shallots and sweat until transparent. Now add the diced tomatoes, stir and season with salt and pepper. Simmer the tomato mixture on a medium heat for about 10 minutes until the tomatoes are cooked. Taste and adjust the seasoning if necessary.

3. Bring about 2 liters/3 1/2 pints (9 cups) salted water to the boil in a large saucepan.

4. Peel the potatoes while they are still hot and put them on a plate. Mash them thoroughly with a fork. Add the egg yolks, salt and flour and knead into the mashed potatoes until the mixture is smooth.

5. Using a teaspoon, take small amounts of this potato and flour dough and shape into small balls, rolling each one between the palms of your hand. Flatten the gnocchi slightly with a fork and cook them a few at a time in boiling water for about 4 minutes. Remove with a perforated spoon.

6. Melt the butter in a saucepan and fry the sage briefly. Toss the gnocchi in the butter and sage and put on individual plates. Serve with tomato sauce and Pecorino cheese.

Note: Gnocchi are Italian potato dumplings made with boiled potatoes, egg yolks and flour. They only take a few minutes to cook in boiling water and are delicious served with a tomato sauce.