Gnocchi with sage and tomato sauce

Steam the potatoes with a pinch of salt on top. In the meantime weigh the flower and break the eggs, clean your worksheet and make room.

Once you are going to squeeze it is important that your potatoes are warm during the "mixing process". Squeeze the potatoes on your worktop Make a small pit. Add the flour and yolks in 1x, with a scraper you cut everything well together. First it is dry and crumbling, but keep on getting and scratch everything together on your worksheet and continue to mix. Once a ball forms you start kneading by hand to homogeneous mass. Sprinkle with semolina, cut into 2 and make long sausages, cut into pieces of 2-3 cm.

Now you can either cook them or you can make them extra fancy by pushing/rolling every piece on a gnocchi board or on a grater. (Do they still stick too much? Mix in a tablespoon of flour.)

Cook in a large pot of water and salt and 3 to 4 minutes, when they float upstairs, stir for 1 minutes while cooking, turn off fire.

Heat some oil in a large bowl, add the sage and extinguish with tomato sauce. Once it boils you scoop the gnocchi on it, mix and finish with cheese. I like to eat some spicy arugula! 😉 Also try with butter and fried sage or with basil.