Lemon and rosemary gnocchi in spicy tomato sauce

• 1 kg floury potatoes, peeled
• 500 g Roma tomatoes
• 1 tbsp olive oil for frying
• 1 onion, finely chopped
• 1 garlic clove, pressed
• 1 red pepper, cut in rings (or more or less to taste)
• zest of 1 (organic) lemon
• 2-3 tbsp rosemary needles, very finely chopped + extra as a garnish
• 1 egg yolk, beaten
• approx 125 g flour + extra for rolling
• grated Parmesan cheese, for on top

Boil the potatoes in salted water for approx 20 min. Drain the potatoes and let them steam and cool off. Meanwhile, cut a cross in each tomato and place them in a saucepan. Add boiling water and leave the tomatoes for a few seconds.

Drain the tomatoes and then peel and chop them. Heat the oil in a saucepan and fry the onion on a low heat for approx 5 min. Add the garlic and the red pepper and fry for another 2 min. Stir in the tomatoes, cover the saucepan and leave everything to simmer for approx 30 min. Season with salt and pepper.

Meanwhile, mash the potatoes very finely and add the salt, pepper, lemon zest and rosemary. Spoon the potatoes onto your work surface, make a hollow in the middle and pour the egg yolk into them. Then gradually sprinkle the flour over the potatoes and mix into a soft dough. Cover with a tea towel and set aside for 10 min.
Divide the dough into 2 portions. Work with portions. On a floured surface, first roll 1 portion of dough into 2 long strands (ropes) and cut into pieces of 1½ -2 cm.

Fill a large saucepan with boiling water with 1 tablespoon of salt. Place the pan on the heat and boil the gnocchi in portions for 2-3 min. until they rise to the top. Rinse them into ice water and then place them in a bowl with the tomato sauce. Grate Parmesan cheese over them and garnish with rosemary.