Gnocchi With Tomato And Mozarella Sauce

You'll need lots of parmigiano reggiano and mozarella, so it's really tasty!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Prep: 15 min Cook: 15 min

Ingredients

Potato 360g
Plain flour 120g
Salt & pepper 少々
Parmigiano reggiano 25g
Egg yolk 2
Tomato sauce:
Garlic 1 clove
Olive oil 3 tbsp
Tinned cherry tomatoes 1
Salt & pepper as required
Fresh basil 7-8 leaves
Mozarella 1 ball
Parmigiano reggiano as you like

Method

1
Allow 180g per person of peeled potatoes. This recipe is for two, so there is 360g
2
Once peeled, chop the potatoes into dices in a plate. Cover with cling film and microwave for 6 minutes.
3
When the potato cools down, put into a bowl and mash.
4
Add the flour, salt & pepper, egg yolk, parmigiano reggiano and mash thoroughly together to mix well. Ideally, you need 1/3 amount of flour as potatoes.
5
If the mixture sticks to your fingers, add a bit more flour. When the mix is ready, place on a chopping board.
6
Divide into 4 and mix well into long rolls 1cm in diameter.
7
Chop into 1cm wide pieces.
8
Let's prepare the tomato sauce. Put the olive oil into a large frying pan and heat on medium-high. Flatten the garlic and add.
9
Once you begin to smell the garlic, add the tinned tomatoes and cook gently.
10
Add the basil leaves to give colour and aroma. Remove the garlic.
11
In boiling water, add 1% salt (eg 2 litres = 20g salt) and the gnocchi. In 2-3 minutes, they will start to float, so this is the time to remove them.
12
Put the cooked gnocchi into the tomato sauce (step 10). Add the diced mozarella and the parmigiano reggiano.
13
As the gnocchi starts to heat up and the cheeses melt, it's ready to eat.
14
Put onto a serving dish and put some fresh basil on top. Sprinkle some grated parmigiano reggiano.

Tips & Note

I totally forgot to mash the potatoes so I mixed the cooked potatoes with the flour and egg by hand, so there were a few lumps in the mixture. Even though this was a mistake, it actually was really good.

Gnocchi With Tomato And Mozarella Sauce

You'll need lots of parmigiano reggiano and mozarella, so it's really tasty!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Prep: 15 min

Cook: 15 min

Ingredients

Potato 360g
Plain flour 120g
Salt & pepper 少々
Parmigiano reggiano 25g
Egg yolk 2
Tomato sauce:
Garlic 1 clove
Olive oil 3 tbsp
Tinned cherry tomatoes 1
Salt & pepper as required
Fresh basil 7-8 leaves
Mozarella 1 ball
Parmigiano reggiano as you like

Gnocchi With Tomato And Mozarella Sauce

Recipe ID :975 Posted on 10 AUG 2015

Serves 2

Prep 15min
Cook 15min
views 1,278
printed 99

saved 1

You'll need lots of parmigiano reggiano and mozarella, so it's really tasty!

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Ingredients

Print Ingredients Email Ingredients
360g
120g
少々
25g
2
1 clove
3 tbsp
1
as required
7-8 leaves
1 ball
as you like

Method

Prep
15min
Cook
15min
1
Allow 180g per person of peeled potatoes. This recipe is for two, so there is 360g
2
Once peeled, chop the potatoes into dices in a plate. Cover with cling film and microwave for 6 minutes.
3
When the potato cools down, put into a bowl and mash.
4
Add the flour, salt & pepper, egg yolk, parmigiano reggiano and mash thoroughly together to mix well. Ideally, you need 1/3 amount of flour as potatoes.
5
If the mixture sticks to your fingers, add a bit more flour. When the mix is ready, place on a chopping board.
6
Divide into 4 and mix well into long rolls 1cm in diameter.
7
Chop into 1cm wide pieces.
8
Let's prepare the tomato sauce. Put the olive oil into a large frying pan and heat on medium-high. Flatten the garlic and add.
9
Once you begin to smell the garlic, add the tinned tomatoes and cook gently.
10
Add the basil leaves to give colour and aroma. Remove the garlic.
11
In boiling water, add 1% salt (eg 2 litres = 20g salt) and the gnocchi. In 2-3 minutes, they will start to float, so this is the time to remove them.
12
Put the cooked gnocchi into the tomato sauce (step 10). Add the diced mozarella and the parmigiano reggiano.
13
As the gnocchi starts to heat up and the cheeses melt, it's ready to eat.
14
Put onto a serving dish and put some fresh basil on top. Sprinkle some grated parmigiano reggiano.

Tips & Note

I totally forgot to mash the potatoes so I mixed the cooked potatoes with the flour and egg by hand, so there were a few lumps in the mixture. Even though this was a mistake, it actually was really good.

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