Gnocchi in tomato and onion sauce with ruccola (lactose free)

Ingredients

• 650 g Potatoes, peeled and boiled until almost done
• 180 g All purpose flour
• 1 pcs Egg
• 900 g Tomatoes,blanched, peeled and chopped
• 1 pcs Red onion, halved
• 4 l Water
• 5 tbsp Unsalted butter, lactose free
• 4 tbsp Fresh rucola, chopped
• 2 tbsp Parmesan, grated
• 1 tsp Black pepper, ground
• 1 pinch Salt

Method

1. Use a fork to crush the boiled potatoes while still warm.
2. Add a pinch of salt, egg, and the flour little by little as you knead gently until you get a dough that is a bit sticky but you can work with.
3. Roll out the dough and make a cylinder shape then cut it up into approximately 1.5cm slices. Make the center of the gnocchi thinner than the edges so it stays tender and make slight ridges using a fork so it’s able to hold the sauce better.
4. Heat up the butter in a saucepan and fry the onions until they get tender.
5. Add the tomatoes, salt, and pepper in the saucepan over medium heat. Once it starts boiling, reduce the heat and bring to a gentle simmer for 30 minutes.
6. Use an immersion blender to incorporate the onion. Turn off the heat and stir in the rucola.
7. Boil about 4 liters of water in a saucepan and add some salt. Boil the gnocchi until they come to the top of the water, ensuring they don’t become rubbery.
8. Serve the gnocchi and top with the sauce and the parmesan.