You will need
- to prepare gnocchi:
- 1 kg of potatoes;
- 3 large eggs;
- 300 g of flour.
- To cook the sauce:
- 300g ripe tomatoes;
- 30 sage leaves; a
- little olive oil.
Lower the potatoes in a uniform into salted water, bring to a boil and cook for 10-15 minutes. Ready potatoes immediately remove from the pan and peel. It is important to do this quickly, as the colder it is, the less lush gnocchi get.
Grind the potatoes, passing it through the potato mill. Repeat the procedure twice so that there are no lumps left in the mixture. It should be airborne.
Knead the dough. Make in the center of the potato mass deepening, pour in there eggs and pour in some flour. Knead the dough with your hands, gradually adding flour. Check that its consistency is correct. The ideal dough for potato gnocchi is soft, not sticky and plastic.
Before continuing, form a few balls and lower them into boiling water. If they don’t collapse and pop to the surface, the dough is done correctly. If the gnocchi are too soft, add some flour to the mixture. If they break up, it means there are not enough eggs.
Roll out the dough and divide it into 3 equal parts. Each piece should be rolled out in a long strip and cut into pieces with a nail.
Embrace the dough pieces in the flour, form the elongated balls and press them with the reverse side with a fork.
Pour water into a large saucepan, salt and bring to a boil. Lower the balls a few pieces and cook for 2 minutes. When the gnocchi rise to the surface, make them sound.
Cook the sauce. Peel tomatoes from seeds and finely chop. Heat in a frying pan a thin layer of olive oil. The next step is to rub 30 sage leaves between the fingers. So it will become fragrant. Roast the sage in olive oil until it darkens. Remove the leaves from the oil and discuss on a paper towel.
Before serving, add the tomatoes and sage to the gnocchi. Pour the dish with melted butter, sprinkle with ground black pepper and Parmesan cheese.