Gnocchi with Tomato Sauce and Sage

Allergens: Gluten

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

Ingredients

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Prepare the gnocchi:

Boil the potatoes in their skins for 20–30 minutes, until fork-tender.

Drain well and let them cool slightly.

Peel the potatoes and coarsely mash them.

Gradually add the flour, keeping about a tenth aside for dusting, and knead gently until a soft dough forms. Don't overwork it.

Roll the dough into ropes about 1/2 inch thick and cut them into 1/2 inch pieces.

If you like, roll each piece over the back of a fork to make ridges.

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

Prepare the sauce:

Slice the garlic.

Heat the olive oil in a pan over medium heat (6/9).

Add the garlic and sage, keeping one leaf per person for garnish, and sauté for 2–3 minutes, until the garlic is golden and the sage is crispy.

Add the tomato sauce and salt and simmer for 10–15 minutes.

Cook the gnocchi:

Bring a large pot of water to a boil and add the salt.

Carefully add the gnocchi. They are done when they float to the surface, usually after 2–3 minutes.

Lift them out with a slotted spoon and transfer them straight to the sauce. Toss gently to coat.

Serve topped with the reserved sage leaves.