Gnocchi with Roasted Tomato Sauce
Ingredients:
Serves 6
- CastelineS Classic Organic Olive Oil
- CastelineS Classic Olive Oil
- 1 kg potatoes
- 2 glasses of flour
- 2 eggs
- 1 pinch of salt
- 30 g butter
- Coarse salt
- Parmesan
For the tomato sauce:
- 10 tomatoes
- 1 shallot
- 2 cloves garlic
- Thyme
- Salt
Cut the tomatoes into quarters, then place them on a baking sheet with the garlic, shallot, thyme, salt, and a drizzle of CastelaS Fruité Vert olive oil.
Bake in the oven at 180°C until browned.
Once out of the oven, blend everything together, then pass through a sieve.
Spread the coarse salt on a baking sheet.
Place the whole potatoes on the salt and bake in the oven for 60 minutes at 250°C.
Once out of the oven, cut the potatoes in half, then scoop out the flesh into a bowl. Add the flour, eggs, salt, and butter.
Mix to obtain a firm dough. If necessary, add more flour.
Form small balls with the dough (do not hesitate to flour generously).
Cook the gnocchi for 2-3 minutes in lightly salted boiling water (until they float to the surface).
Serve immediately with the tomato sauce, Parmesan, and a drizzle of Fruité Vert olive oil.