• 1h
• serving

Ingredients

Mass
4 peeled potatoes
1 egg
1 tablespoon of Andorinha Olive Oil
half a teaspoon of salt
1 cup of all-purpose flour
Sauce
1 tablespoon of Andorinha Olive Oil
4 tomatoes, chopped
1 small onion, chopped
1 cup of tomato pulp
1 pinch of sugar
1 teaspoon of salt
1 tablespoon of parsley

METHOD

Dough:
Boil the potatoes in half a liter of salted water for about 15 minutes or until tender.
Mash them with a potato masher and sieve them.
In a bowl, add the egg, Andorinha Olive Oil, cheese and salt.
Mix well with at each addition and add the flour until rolling consistency (always work on floured surface).
Roll and cut out gnocchi squares.
Cook them in boiling water and take them out of the water after 5 minutes, when they rise to the surface.
Sauce:
In a pan, heat up the Andorinha Olive Oil and sauté the tomatoes and onion.
Add the tomato pulp, half a cup of water, sugar and salt.
Cook for about 10 minutes.
Add the parsley and serve over the pasta.