Gnocchi in Roast Tomato Sauce


& Organic

Serves 6
  • 1 kg / 2lb 3oz potatoes
  • 2 glasses of flour
  • 2 eggs
  • Pinch of salt
  • 30g / 1oz butter
  • Coarse salt
  • Parmesan
For the tomato sauce:
  • 10 tomatoes
  • 1 shallot
  • 2 garlic cloves
  • Thyme
  • Salt

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.