Gnocchi with Milanese Salami in Fresh Herb and Tomato Sauce

Preparation (about 50 min):

Clean, make, peel potatoes, steam a little, press finely through a press. Mix with flour and egg yolk, season with salt and nutmeg, form a 2.5 cm thick roll on a floured board. Cut pieces about two centimeters wide, press lightly with floured fork. Cook the gnocchi in light, bubbling salted water for about three to four minutes, remove and drain well.

Drain the peeled tomatoes and finely grind with a hand blender. Cut salami into strips, peel tomatoes, remove seeds, cut fillets, peel garlic clove and cut into fine leaves. Clean spring onions, cut into rolls. Pluck sage, cut off.

Sauté garlic in hot olive oil, add spring onions, gnocchi and salami, add tomato fillets, season with sage, salt and pepper, fold in tomato puree. Serve in deep plates, rub thyme over the top.

381 Kcal – 22 g fat – 14 g egg white – 31 g carbohydrates – 2, 5 Be

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