PREPARATION

The ultimate tip For homemade gnocchi, boil the potato the evening before, peel it and press it into a large bowl while it is still warm/hot. Allow the puree to cool and cover with a tea towel before going to bed. The next morning we start production.

Tomato sauce:
Place the washed, well-drained cocktail tomatoes in a casserole dish or higher baking tray, briefly press the garlic with the flat of your hand on the worktop and mix with the basil leaves into the tomatoes. Sprinkle a generous amount of olive oil and sea salt over it and roast in the upper third in the preheated oven at 220°C (top and bottom heat) for about 30 minutes.

Gnocchi:
At the same time, gnocchi production begins. It is best to mix the potato mixture with a fork. Add eggs, flour, a good pinch of salt, pepper and nutmeg and mix well. Then knead loosely with your hands on a very well-floured worktop. Meanwhile, bring a large pot of lightly salted water to the boil on the stove.

First divide the dough into thumb-thick slices, roll them into long strips (like long, thick Schupfnudeln) and then cut into small pieces with a knife. Roll the small pieces again into small ovals in floured hands and use a fork to create a groove pattern on the floured worktop. To do this, roll the small gnocchi on the worktop with a fork, pressing lightly.

Let the finished gnocchi sit in boiling salted water. As soon as they come to the surface, let them swim for another half minute. Then skim off with a slotted spoon. It's best to drain well and put in a bowl. Drizzle with a little olive oil and add the next portion of gnocchi to the water.

Strain the cocktail tomatoes from the oven either through a sieve or through the quick Lotte into a large pan. Season to taste and toss the finished gnocchi in it. Mix with small diced mozzarella and fresh basil or rocket and serve.

Sprinkle freshly ground pepper and parmesan on top - luckily the bowl is ready!