Creamy Potato Gnocchi

Ingredients

Potato Gnocchi:

• 450g potatoes
• 3 pc egg yolks
• 125g corn flour
• pinch of nutmeg
• salt and pepper

Creamy Tomato Sauce:

• 100g Anchor Extra Yield
• 100g tomato sauce
• 5g chopped parsley
• salt and pepper

Other:

• 1 garlic clove
• 1 onion (medium size)
• 200ml vegetable stock 
• 50g vine tomatoes
• 50g olives
• 50g prosciutto

Method

Potato Gnocchi:

• Boil the potatoes with skin "a point". This means not overcooked and not too hard. 
• Put the potatoes in the oven and let them dry at 180°C for around 8 minutes.
• Cut the potatoes in half and take the potato meat out. Do not use the skin and burned parts.
• Press in the potato meat. Mix the egg yolk under and slowly add the corn flour until the dough is not wet anymore - this is when it does not stick to your hands.
• Add some seasoning. 
• Form nice shapes of gnocchi and boil in salt water. They are ready when they float to the top. 
• Take out the water and let the gnocchi chill.

Creamy Tomato Sauce:

• Add the ingredients in the following order: tomato sauce, Anchor Extra Yield Cooking Cream, parsley, and salt and pepper. 

Other:

• Chop the garlic and cut the onion into small pieces.
• Chop the sundried tomatoes and olives into big chunks.
• Place slices of prosciutto onto a baking tray aligned with parchment paper. Bake till crispy at 95°C for 1 hour. 

Assembly:

• In a pan heat up olive oil, add garlic and onions. Cook 1-2 minutes, deglaze with stock.
• Add the sundried tomatoes and olives and cook for approx. 1 min. 
• Add the gnocchi and the creamy tomato sauce. 
• Add some parsley with salt and pepper and cook 1-2 more minutes (till glossy). 
• Serve with some rustic bread.