Potato GNOCCHI, a Carnival Classic...

Ristorante alla Borsa - Valeggio sul Mincio

Potato GNOCCHI, a Carnival Classic...

for the gnocchi: 1kg potatoes, about 200gr flour, a few sage leaves, butter, salt, 1 egg
for the sauce: 800 gr ripe, firm tomatoes, 1 small bunch of parsley, 1/2 teaspoon of sugar, extravergin olive oil, salt, pepper

Boil for 1 hrs the potatoes and then peel and mash them while still hot. On a pastry board, knead the potatoes gently with the salt and flour to obtain a soft pliable dough add 1 egg, salt and a teaspoon of butter.
Form cylinders about the size of a finger and then cut into small pieces to obtain small dumplings. Pass them over a grater o a fork to obtain the rough exterior typical of gnocchi.
Leave them on a tray to rest, sprinkle them with flour.

The sauce: wash the tomatoes, plunge them into boiling water, skin them and rmove any stems or seeds. Blend in a food processor.
If there is a lot of liquid, let the tomatoes drain on a sloping surface for about 15 min before blending.
Cook the purèe over a moderate heat with a little oil and a spoon of butter, leave to thicken for about for about 30 min with a pinch of salt and a teaspoon of salt and stirring from time to time.
Just before removing from heat season with pepper and parsley.

In a separate pot melt a generous ammount of butter and add a couple of sage leaves. Bring some salt water to boilt in a large pot then drop in the dumplings a few at a time.
As son as they rise to the surface remove them with a slotted spoon and arrange them on every single plate. Add the tomatoes sauce and a little melted butter and sage.

The gnocchi can be also flavoured with meatsauce, gorgonzola or simply with butter and parmisan cheese and sage.