A classic Italian potato dumpling, made with fresh herbs and finished in a rich tomato sauce.
Preheat the oven to 200'C.
Bake the potatoes in the oven until cooked (this should take about 45 minutes). Cut in half and scoop the flesh into a bowl. Allow to cool to room temperature before adding the flour and egg yolks. Season with salt and pepper and then mix gently until you have a dough. Roll into long thin sausage shapes and cut into 1cm pieces. Roll over a gnocchi roller or just use the back of a fork for this. Make sure you are rolling over a lightly floured tray so the gnocchi does not stick.
Bring a sauce pan of water to a simmer and cook the gnocchi. When the gnocchi rise to the surface they are cooked.
Remove from the pan and straight into ice water. Drain the gnocchi well before adding to the sauce.
Finely dice the shallot and the garlic. Remove the sage leaves from the stalk, discard the stalk and finely chop the sage into thin strands.
Place the sunflower oil into a large saucepan. When the oil is hot add the shallots and cook for a minute until they are transparent. After a minute, add the garlic and cook for a further minute. Then add the tomato puree and cook out for a minute to remove the bitter taste. At this stage add the white wine and reduce it by half. When the white wine has reduced, add the chopped tomatoes along side the salt and pepper and the red wine vinegar. Bring the sauce to the boil and reduce slightly just until it thickens.
Taste the sauce to check if it requires extra salt and pepper, depending on your preference.
When you are happy with the sauce, add all of the gnocchi to the pan and mix well. Finally add the sage and mix.
Serve the gnocchi piping hot.
«Add some smoked bacon to the sauce to enrich the flavour. »