Gnocchi in Roast Tomato Sauce
- 1 kg / 2lb 3oz potatoes
- 2 glasses of flour
- 2 eggs
- Pinch of salt
- 30g / 1oz butter
- Coarse salt
- 10 tomatoes
- 1 shallot
- 2 garlic cloves
Cut the tomatoes into quarters, then place them on a baking tray with the garlic, shallot, thyme, salt and a little CastelaS Fruité Vert Olive Oil.
Bake at 180°C / 350°F / GM4 until coloured.
Remove from the oven, then blitz all the ingredients and pass through a conical strainer.
Spread the coarse salt on a baking tray.
Place the whole potatoes on the salt and bake for 60 minutes at 250°C / 480°F / GM10.
After removing from the oven, halve the potatoes and hollow their flesh out into a bowl.
Add the flour, eggs, salt and butter.
Mix to obtain a firm paste. If needed, add flour.
Make small balls with the paste (don’t hesitate to roll them in flour).
Cook the gnocchi for 2-3 minutes in slightly salted boiling water, until they rise to the surface.
Serve immediately with the tomato sauce, the parmesan and a little Fruité Vert Olive Oil.
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