– 100g flour
– Tomato passata (tomato paste)
– Olive Oil
– Salt and Pepper
– Parmesan cheese
Boil 1 kg of peeled potatoes in salted water until soft. Mash in a bowl and add sea salt, 2 egg yolks and 100g flour. Mix until it forms a dough and then knead on a floured surface. Roll into long thin logs and then cut evenly so each piece is the same size. Flour a fork and roll each of the gnocchi gently across it leave ridges that will grab the sauce.
Cook gnocchi in a pot of salted boiling water for about 10 minutes or until they taste cooked. Heat 1 litre of tomato passata with a little olive oil and a clove of finely chopped garlic. Add a pinch of sugar if the tomatoes are bitter. Season with salt and pepper. Toss the gnocchi in the sauce and top with grated Parmesan cheese.