Wash the potatoes and cook covered in water for about 20 minutes. Drain potatoes, rinse with cold water, peel and press hot through a potato press.
Mix the potatoes, 150 g flour and about 1 teaspoon salt with the dough hooks of the mixer to a smooth mixture. With floured hands on a little flour, form into rolls (à approx. 2 cm Ø) and cut into pieces of approx. 2 cm width.
Press in lightly with a fork and let it rest for about 15 minutes.
For the sauce, peel and finely dice the onion. Heat 1 tsp. butter. Sauté onion in it. Add tomatoes, orange juice and cream. Bring to the boil and simmer for about 10 minutes. Season to taste with salt, pepper and sugar.
Bring plenty of salted water to the boil in a wide saucepan. Let the gnocchi simmer for 4-6 minutes at low heat. Lift out with a skimmer and drain.
In the meantime clean, wash and drain the rocket. Roughly chop the nuts. Heat 3 tablespoons of butter in a frying pan. Roast the nuts in it. Roast the gnocchi in the nut butter for 2 minutes. Mix with rocket and tomato sauce and serve.