- 1 kg potatoes
- 1 egg yolk
- ¾ cups plain flour
- Handful fresh thyme, destalked
- ½ teaspoon salt
- For the sauce: 1 kg MayFord “Mariana” tomatoes
- 2 MayFord onions, peeled and finely chopped
- 2 cloves garlic, peeled and crushed
- Handful MayFord fresh basil, snipped
- Handful MayFord fresh parsley, chopped
- To decorate: MayFord Flat leafed parsley and Parmesan
For the sauce, add whole tomatoes to boiling water and leave for a few minutes to loosen the skins. Discard water, peel and chop. Add onions to a pan with olive oil and cook until translucent. Add garlic and tomatoes and simmer, adding water if necessary for at least an hour. The sauce should be broken down into a thick paste consistency. Peel and cook the potatoes in salted boiling water until tender. Push through a sieve to get a fine consistency. Add the egg yolk, flour and salt and kneed on the lightly floured surface until smooth. Divide the mixture into 8 portions and roll each of the portions into sausages 20 cm long. Cut into 1 cm pieces. Press each piece on the prongs of a fork and roll off to create the indentations needed to hold the sauce. Cook the gnocchi in a pan of salted boiling water until they rise to the surface. Serve immediately with the sauce and garnish with parsley and parmesan.
