Gnocchi with sage and tomato sauce

Steam the potatoes with a pinch of salt on top. Meanwhile, weigh the flour and break the eggs, clean your work surface and make space.

When you start to press, it is important that your potatoes are warm during the ‘mixing process’. Press the potatoes onto your work surface and make a small well. Add the flour and yolks all at once, and with a scraper, mix everything well together. At first, it is dry and crumbly, but keep going and scrape everything back together on your work surface and keep mixing. Once a ball forms, start kneading by hand until you have a homogeneous mass. Dust with semolina, cut in half and make long sausages, then cut into pieces of 2-3 cm.

Now you can either cook them or make them extra fancy by pushing/rolling each piece over a gnocchi board or a grater. (Are they still sticking too much? Then vigorously mix in a tablespoon of flour.)

Cook in a large pot of water and salt for 3 to 4 minutes; when they float, they are ready. Stir for another minute while cooking, then turn off the heat.

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