Homemade gnocchi with tomato sauce vegetarian

Preparation – 45 minutes

For the best gnocchi, boil the potatoes in their skins and then peel them. For a quicker version, peel the potatoes then cut them into large chunks. Boil the potato pieces for 20 minutes.

Meanwhile, peel the shallots and garlic cloves and set them aside. Make a smooth purée of the potatoes. Use a fine sieve and a large spoon/ladle for this; press the potatoes through the sieve using the spoon. Season with salt and pepper.

Dust your hands and the work surface with flour. Mix the egg yolks, Parmesan cheese and flour into the mashed potatoes with your hands. The dough should feel slightly tacky.

Divide the dough into equal pieces and roll into long strips, approximately 2.5 cm thick. Cut the rolls into smaller pieces and use a fork to make pretty little gnocchi (see example below).

Press with your thumb and roll forward slightly to create a ridged pattern. The sauce will cling better to this structure. Dust the gnocchi with a little flour to prevent them from sticking to each other.  

Finishing the homemade gnocchi with tomato sauce – 10 minutes

Bring a pan of water to a boil and add a pinch of salt.

Sauté the onions and shallots in a frying pan. Add the diced, canned tomatoes after a few minutes and bring to a boil. Purée the tomato sauce, then season with salt, pepper and chilli flakes or cayenne pepper (if using).

Cook the gnocchi for a few minutes in the pan of boiling water. Do not add too many gnocchi at the same time. The gnocchi are done as soon as they float to the surface.

Mix the gnocchi through with the simple tomato sauce and add extra Parmesan cheese, to taste. Enjoy!