- potatoes - 1 Kilogram
- Parmesan cheese - 100 Grams
- eggs - 3 pieces
- flour - 300 Grams
- Butter - 3 Art. spoons
- handful of basil leaves - 1 piece (for refueling)
- olive oil - 1 st. spoon (for refueling)
- very ripe tomatoes - 300 Grams (for refueling)
Wash the potatoes. put in a saucepan, pour cold water, boil until cooked. Drain the water and allow the potatoes to cool. Parmesan grate on a fine grater. Cooled potatoes peeled, crushed (you can pass it through a meat grinder, and then rub through a sieve). Add half a grated parmesan, eggs and flour to a bowl with potatoes. Knead a homogeneous dough. Divide the dough into 3 parts, which are then rolled into sausages with a thickness of 1.5-2 cm. Cut the sausages into small pieces, mold the dumplings. Lay them on the work surface in one layer. using a fork, pressing it into the surface of the gnocchi first along, and then across, to apply the pattern. Boil gnocchi in boiling salted water in small portions, for 2 minutes. each portion (ready gnocchi should float up), put on a dish. Melt butter. Finished gnocchi pour with melted butter, sprinkle with remaining parmesan, cover and leave in a warm place before serving. Leave the basil leaves lightly, fry in olive oil (30 sec.), Then put on paper napkins to stack excess fat. On tomatoes, make a cross-shaped shallow incision, immerse them for 1 min. in boiling water, peel. Cut the tomatoes in half, remove the seeds, pulp in large pieces and lightly discourage. Add the tomato and basil leaves in a dish with gnocchi, gently stir.
Servings: 6