Malfatti With Potatoes And Zucchini

Preparation:

Preparation: Peel the potatoes, cut them in half, add salt and steam them. When they are cooked, mash them hot on a pastry board and let the past cool down. Wash the courgettes, trim them, cut them into logs and cut them into julienne strips with the appropriate medium disc tool. Put them in a cloth and squeeze them well to remove the vegetation water. Add them to the mashed potatoes on a pastry board, arrange the mixture in a well and incorporate the egg with a fork. Sift the semolina flour on top first, then about three-quarters of the white flour. Add the Parmesan cheese, a pinch of salt and knead rapidly, incorporating the remaining flour into the dough, until you obtain a consistent mixture. With a spoon, form small piles the size of a walnut and place them on a cloth sprinkled with semolina flour. Blanch the tomatoes in boiling water to peel them and cut the pulp into cubes. Salt them lightly and put them in a sieve to lose the water for a quarter of an hour. Melt half of the butter in a pan over low heat: add the tomatoes, salt and pepper them, raise the heat, cook for a couple of minutes and flavor them with the chopped marjoram. Off the heat, add the rest of the butter. Bring plenty of salted water to the boil in a large saucepan, drop the gnocchi into it, mix and cover. As soon as it starts boiling again, put out the flame, pour 2 ladles of cold water and drain them, a few at a time, with the slotted spoon. Arrange them in layers in the hot serving dish and season each layer with the Parmesan cheese and tomato sauce. Do not mix the malfatti, but move them gently so as not to damage them, using only 2 spoons. Perfume them with a few leaves of marjoram and flakes of Parmesan.