(*) for a wide ovenproof dish of about 2 1/2 liters, greased, enough for 4 people Clean the gschwellti hot from the skin, drive through the passe-vite (potato press), cool. Add a little flour with eggs and salt to the mashed potato form, mix. Gradually mix in remaining flour until smooth. Cover and set aside.
For the filling: heat oil, sauté onions for about five minutes. Add kitchen herbs, steam briefly, season. Cool in a baking dish.
For the sauce: heat oil in the same frying pan, sauté tomato puree. Add wine, simmer completely. Add tomatoes, mix. Pour in the soup and let it boil. Reduce temperature, simmer about twenty minutes, season.
Shape: Roll out dough on a little flour into a rectangle (approx. 30x48cm for 750 g potatoes). Spread filling evenly on top. Cut crosswise into 12 strips about 4 cm wide. Roll up strips slightly diagonally. Place the potato snails in the prepared form and spread the tomato sauce evenly between them.
Bake in the middle of the oven heated to 200 degrees for about 50 minutes.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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