Rinse the potatoes and cook in a little salted water.
Peel while still hot and press through the potato press, steam out.
Dry the pine nuts, roast, cool and grind finely.
Add a teaspoon of salt, pine nuts and flour to the potato mixture and knead
knead until the dough is no longer sticky.
On a well-floured surface, form rolls about 2 cm thick, divide into
Divide into work steps about 3 cm wide.
Flatten each piece with a fork.
Bring plenty of salted water to a boil.
Place the gnocchi in portions in the water, which is no longer boiling, and cook for about 2
min. Pull – until they float to the surface.
Lift out and drain well.
Lay out on a baking sheet, freeze in portions when cool.
Skin and seed tomatoes, crush and cook with oil until
season, cool and freeze in portions.
When heating, add 2-3 tbsp of whipped cream per unit.
Note: With fresh potato gnocchi and a creamy-sweet tomato sauce
Vegetable muffle quite inconspicuously healthy nourishment.
If you like, you can also chop 300 g of cold, cooked poultry meat and add it.
Notes (*) :