So I thought it would be a good idea to simply make my own, the ones I am making are not as good looking as their professionally produced counterparts, a bit more rustic maybe...
But they are fluffy and tasty and (I think) easy to prepare.
I usually love them with a basic Tomato Sauce and Parmesan.
But you can serve them with all different kinds of sauces or just with melted butter, sage and Parmesan. Yummy!
Ingredients for 2-3 persons (depending how hungry you are...)
For the Gnocchi
500 g floury potatoes
1 egg yolk
For the Sauce
500 g tomato puree
2 cloves of garlic
15g of butter
1 – 1 1/2 tablespoons of sugar
Melt the butter in a saucepan.
Finely chop the onion and garlic, fry them until tender and golden.
Add the Tomato puree, season with salt, pepper, sugar and oregano.
Cover the saucepan with a lid and let the sauce simmer for about 10-15 minutes.
Peel potatoes and boil in plenty of salted water until tender. Drain and press through a potato ricer while still hot.
Allow the steam approx. 10 min to escape.
Then add the egg yolk, salt, pepper and nutmeg and gradually knead flour into the mixture until a dough is elastic (the amount of flour can vary depending how moist the potatoes are, so do not add all of the flour right from the beginning).
Form a roll on a floured surface and cut into 2 cm wide pieces.
Heat plenty of salted water in a large pot, add the Gnocchi and cook until they float to the top.
This happens quite quickly.
Use a skimmer to remove the Gnocchi from the water, serve with the Tomato Sauce and sprinkle with grated Parmesan.