members recipes

after a saturday pizza for supper and who knows what for sunday evening ............. it had to be gnocchi for sunday lunch

Ingredients
leek
carrot
celery (rapa)
tomato
evo good oil

Method
I started with the finely sliced white end of a leek, grated a medium carrot and a good handful of the celery-rapa I have in fridge. They cooked slowly in olive oil and salt, when soft I added some tomato passata and tasted to discover if I had stored it with or without salt, the label did not say anything about it.
While I made potato gnocchi there was all the time to melt some butter with a few leaves of sage.
When drained I tossed the gnocchi into the sauce and spread the sage and butter on top.
To be served with a great amount of grated parmesan on each plate.

To be done again