Description
The aroma of sage will take you to Tuscany...
Ingredients
-
Potatoes
750 g
-
Salt
-
Yolk egg
3 piece
-
Parmesan
10 Tbsp
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Flour
16 Tbsp
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Garlic
5 tooth
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Sage
-
Olive oil
1 Tbsp
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Tomato
200 ml
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Semi-dry red wine
4 Tbsp
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Black pepper
-
Sugar
1 tsp
Cooking
Boil potatoes in their skins.
Rinse with cold water, peel, mash and cool completely.
Add egg yolks, salt and 6 tbsp grated Parmesan.
Knead, gradually introducing flour
Until the dough no longer stick to hands.
Roll sausages thick as a finger and cut their pieces with a width of 3 cm Each piece flatten with a fork.
At this stage the gnocchi can be put into a container and freeze, the next time the dish cook much faster.
Gnocchi cook for about 6 minutes in salted water.
Garlic and chopped sage and fry it lightly in olive oil.
Pour pureed tomatoes...
...the wine, add 2 tablespoons of Parmesan, stir well and cook for 2 minutes under a lid over medium heat. Season the sauce with pepper, add the sugar and salt to taste.
Pour the sauce into a bowl, then add gnocchi. Before serving, sprinkle with Parmesan cheese.
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