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Gnocchi with tomato sauce and sage

Prep time: 30 min | Total time: 90 min |

Conservation: 0 days |

Allergens: Gluten

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

For the gnocchi:

1 kg potatoes
450 g whole wheat flour

For the sauce:

3 garlic cloves (sliced)
10 leaves fresh sage
1 tbsp extra virgin olive oil
1/4 tsp salt
500 g tomato sauce

For the placeholder:

1 tbsp salt

Procedure

For the gnocchi:

Boil the potatoes in their skin until they are fork-tender, about 20-30 minutes.

Drain them well and let them cool slightly.

Peel the potatoes and coarsely mash them.

Gradually add flour to the mashed potatoes (leave around 1/10 of the flour for dusting), and knead gently until a soft dough forms. Be careful not to overwork the dough.

Form the dough into cilinders of roughly 1 cm diameter.

Cut the cilinders into pieces of roughly 1 cm.

Optionally, you can roll each piece over the back of a fork to create ridges.

Place the gnocchi on a floured surface and let them rest while you prepare the sauce.

For the sauce:

Heat the olive oil in a pan over medium heat.

Add the garlic and sage leaves (leave one leaf per person to garnish) and sauté for 2-3 minutes until the garlic is golden and the sage is crispy.

Add the tomato sauce and salt and let it simmer for 10-15 minutes.

Now cook the gnocchi:

Bring a large pot of salted water to a boil.

Carefully add the gnocchi to the boiling water.

The gnocchi are done when they float to the surface, which usually takes 2-3 minutes.

Use a slotted spoon to remove the gnocchi from the water and transfer them directly to the pan with the sauce.

Gently toss the gnocchi in the sauce to coat them evenly.

Serve the gnocchi topped with the reserved sage leaves.

Nutritional Information (per portion)

Calories: 678
Carbohydrates: 141 g
Protein: 23 g
Fat: 7 g
Iron: 8.0 mg
Calcium: 99.6 mg