• Gnocchi
  • Serves 8

  • Pasta

  • Tomato sauce

  • Directions

  • Mix both types of flour and pour on top of a table, forming a small mountain.

    Make a hole in the middle of it, and pour in the mashed potatoes and grated cheese.

    Beat the eggs together with the salt, pepper and a spoonful of oil and add into the hole.

    Blend the ingredients together until you get a supple dough.

    Make long rolls about 1 to 2 cm thick, sprinkle with flour and cut into small cylinder shapes. If you want, you can use a fork to give the cylinders a fancy shape.

  • Tomato soup Directions

  • Heat the olive oil in a medium-size pan, add the onions and garlic and sauté until softened. Add the tomatoes and basil and stir well. Lower the heat and cook at a simmer until the tomatoes are mushy. Remove from the heat and blend in a food processor with the peppers and grated carrots. Add 250 grs tomato paste to the mixture and return the whole sauce to the pan over low heat. Stir slowly, adding salt, pepper, paprika, basil, cumin and laurel leaves.

    Boil the gnocchi in abundant salted water with a drop of oil. In one or two minutes they will rice to the top. Strain immediately and serve with the tomato sauce.