Potato Gnocchi With Dried Tomatoes

Preparation:

Preparation: Wash the potatoes, boil them by immersing them initially in cold water, then drain, peel and mash them with a potato masher directly on the pastry board. Mix the proceeds with the flour and a pinch of salt until you have a consistent dough. But don't work it too much, to avoid the formation of starch. Form rolls with a diameter of about 1.5 centimetres, cut the gnocchi with a small knife and pass them, one by one, on the tines of a fork or on the appropriate tool. Coarsely chop the tomatoes and fry them gently in a pan with 4 tablespoons of oil and the crushed garlic clove. Add the wine and let it reduce over medium heat for 3-4 minutes. Add the chopped fennel, a pinch of salt and turn off the heat. Cook the gnocchi in boiling salted water until they float to the surface, drain and dress them, directly on the plates, with the prepared sauce and a teaspoon of grated pecorino for each portion.