Gnocchi with Tomato Sauce (Gnocchi al Sugo)

The death of gnocchi with ragu sauce would be, but because it is so long to prepare, I recommend a good sauce with fresh tomatoes or tomatoes.

Gnocchi also are on the market already ready, but generally leave so much to be desired and are so far from the potato gnocchi homemade, this time I suggest you try definitely.

Cook the potatoes in their skins, spellatele and pass through a moulin.

Paid then passed on a marble floor or Ant and let them absorb the flour and salt.

Work this mixture until it will become elastic and homogeneous; break off a piece at a time from the size of a fist and knock it with the Palm of the hands in order to create a long thin stick like a finger.

Cut this stick into pieces of approximately 2 cm.

long incaverete with the index or middle fingers.

The latter can be suppressed, which will save you a lot of time.

Baking gnocchi is very quick; you have to gently colarli making them fall out of the cloth on which you placed them in plenty of salted water, and when will you begin to float to raise them with the skimmer and toss with the sauce a few at a time.

If the sauce is cool, add tomato basil into strips without economy; each diner then Parmesan cospargerà them according to their own taste.