Gnocchi with Tomato and Leek Sugo

Cut tomatoes crosswise, blanch (scald) in salted water and rinse with cold water. Peel off skin, quarter tomatoes and remove seeds. Cut into cubes.

Cut leeks in half lengthwise, cut into strips and wash in a colander. Boil salted water in a pot and cook the gnocchi in it for 2-3 minutes until they float to the surface.

At the same time, heat olive oil in a pan and sauté the leeks together with the diced tomatoes. Season with salt and pepper. Finally, add the parsley.

Lift the cooked gnocchi out of the water and mix with the tomato leek sugo.

Serve in deep plates and sprinkle with freshly shaved Parmesan.

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