• 500 g potatoes (mainly waxy)
  • 100 g flour
  • 75 g cornflour
  • Salt, pepper, nutmeg
  • Pinch of Tumeric


  1. First, fill a pot with water and put it on the cooker, bring the water to a boil over high heat. Meanwhile, peel the potatoes and cut the large potatoes in half. Now boil the potatoes in the salted water for about 15 minutes.
  2. After boiling, drain the potatoes and put them in a bowl. Mash the potatoes well – if you have a potato ricer, you can use that too (saves work and energy).
  3. Season the mashed potatoes well with salt and pepper, nutmeg and Tumeric. Leave the mixture to cool. Then gradually add the flour and knead the mixture into an even dough with your hands.
  4. Bring water to the boil in a large saucepan.
  5. In the meantime, dust the work surface a little with flour. Divide the dough into thirds and roll each third into a snake. Cut off approx. 1 cm thick slices from the snake. Press in the typical pattern with a fork. Gather the gnocchi.
  6. Then put the gnocchi into the salted water and cook. They are ready as soon as they float to the top.

For the Tomato Sauce


  • 800 g ripe tomatoes
  • 1 white onion
  • 2 cloves garlic
  • 3 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 tbsp honey
  • 1 tbsp white balsamic vinegar
  • 1 pinch of salt
  • 1 pinch black pepper, freshly ground


  1. Wash the tomatoes, halve them, cut out the stalk and cut into small cubes. Peel and finely chop the shallots and garlic.
  2. Heat the olive oil in a saucepan or non-stick frying pan. Sweat the shallots and garlic. Stir in the tomato paste. Add the diced tomatoes. Reduce heat to low. Simmer gently for 15-20 minutes. Stir occasionally.
  3. Season with honey, balsamic vinegar, salt and freshly ground pepper.
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