Gnocchi With Tomato And Mozare

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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

Prep

15min

Cook

15min

Allow 180g per person of peeled potatoes. This recipe is for two, so there is 360g

Once peeled, chop the potatoes into dices in a plate. Cover with cling film and microwave for 6 minutes.

When the potato cools down, put into a bowl and mash.

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.

If the mixture sticks to your fingers, add a bit more flour. When the mix is ready, place on a chopping board.

Divide into 4 and mix well into long rolls 1cm in diameter.

Chop into 1cm wide pieces.

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.

Once you begin to smell the garlic, add the tinned tomatoes and cook gently.

Add the basil leaves to give colour and aroma. Remove the garlic.

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.

Put the cooked gnocchi into the tomato sauce (step 10). Add the diced mozarella and the parmigiano reggiano.

As the gnocchi starts to heat up and the cheeses melt, it's ready to eat.

Put onto a serving dish and put some fresh basil on top. Sprinkle some grated parmigiano reggiano.

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