For 4 people

For the dumplings
1 kg potatoes (floury)
200 g flour 00
50 g potato starch
1 egg
Salt
Nutmeg

For the sage butter
10 leaves fresh sage
50 g butter
Parmesan cheese

For the tomato sauce
250 g fresh tomatoes
Olive oil
1 clove of garlic
Salt, pepper
Fresh herbs (oregano, basil or sage)
Parmesan cheese

Boil the potatoes with the skin on, peel while still warm and press through the potato press.
Then add the flour, potato starch, egg, salt and a little nutmeg grated and knead quickly.
Divide the dough into 4-6 pieces and gradually form a finger-thick roll on a floured work surface and cut into approx. 2 cm pieces.
Put them into boiling salted water (be careful to do this little by little) and as soon as they float to the surface, remove them with a skimmer.

Gnocchi with sage butter:
Melt the butter in a pan and toast the fresh sage leaves in it. Add the hot gnocchi, toss briefly and serve with freshly grated Parmesan cheese.

Gnocchi with tomato sauce:
Fry the fresh tomatoes with the garlic in a little olive oil and steam. Blend briefly with a hand blender. Add the herbs and season with salt and pepper. Add the hot gnocchi, toss briefly and serve with freshly grated Parmesan cheese.

TIP: To prevent the gnocchi from sticking when they come out of the boiling water, drizzle with a little olive oil.