Potato Gnocchi with Tomatoes and Fresh Mozzarella

Potato Gnocchi with Tomatoes and Fresh Mozzarella

prep time

minutes
cook time

minute
servings
8

Ingredients



















Cooking Instructions

For the gnocchi:


1

Place the potatoes in a saucepan and add water just to the level of the potatoes. Salt the water. Bring to a boil and cook until very soft, 25 minutes. Drain well; let stand in the colander for 10 minutes.


2

Spread the flour on your work surface. With a potato ricer or food mill fit with a medium disk, rice the warm potatoes evenly over the entire top of the flour. Toss together lightly with your fingers to distribute the potatoes and flour evenly. Make a well in the center and add the egg. Knead to form a ball. Knead 1 minute to gather up all of the bits of flour and potato on the work surface. Cover with an inverted bowl and let the dough rest for 5 minutes.


3

Divide the dough into 4 equal pieces. On a floured surface, roll each piece into a 1/2-inch-thick rope, approximately 12 inches long. Working with one rope at a time (keeping the others covered with towel), with floured hands, cut through the dough with the curved edge of a fork, every 1/2 inch. On the back edge of the fork, roll each piece forward and back, making fork indentations and shell shapes.


4

Toss with the flour. Place on a floured baking sheet. Repeat with the remaining dough. Heat salted water in large Dutch oven.


For sauce:


1

Heat the olive oil in large skillet over medium-high heat. Add the tomatoes, oregano, crushed red pepper, balsamic vinegar, tomato paste, wine, sugar, salt, and pepper. Cook for 3 to 4 minutes, until the liquid begins to evaporate and the sauce thickens slightly. Remove from the heat. Puree in a blender or food processor. Season to taste with salt, pepper, and red wine vinegar. Return to skillet.


2

To complete the recipe, bring salted water to a boil. Cook about half of the gnocchi until tender, 2 to 3 minutes. Remove with a slotted spoon. Repeat with the remaining gnocchi. Add the cooked gnocchi to the sauce. Heat thoroughly. Toss in the fresh mozzarella. Sprinkle with grated cheese; serve immediately.


*Prepared gnocchi may be substituted for homemade.


Ingredients



















Cooking Instructions

For the gnocchi:


1

Place the potatoes in a saucepan and add water just to the level of the potatoes. Salt the water. Bring to a boil and cook until very soft, 25 minutes. Drain well; let stand in the colander for 10 minutes.


2

Spread the flour on your work surface. With a potato ricer or food mill fit with a medium disk, rice the warm potatoes evenly over the entire top of the flour. Toss together lightly with your fingers to distribute the potatoes and flour evenly. Make a well in the center and add the egg. Knead to form a ball. Knead 1 minute to gather up all of the bits of flour and potato on the work surface. Cover with an inverted bowl and let the dough rest for 5 minutes.


3

Divide the dough into 4 equal pieces. On a floured surface, roll each piece into a 1/2-inch-thick rope, approximately 12 inches long. Working with one rope at a time (keeping the others covered with towel), with floured hands, cut through the dough with the curved edge of a fork, every 1/2 inch. On the back edge of the fork, roll each piece forward and back, making fork indentations and shell shapes.


4

Toss with the flour. Place on a floured baking sheet. Repeat with the remaining dough. Heat salted water in large Dutch oven.


For sauce:


1

Heat the olive oil in large skillet over medium-high heat. Add the tomatoes, oregano, crushed red pepper, balsamic vinegar, tomato paste, wine, sugar, salt, and pepper. Cook for 3 to 4 minutes, until the liquid begins to evaporate and the sauce thickens slightly. Remove from the heat. Puree in a blender or food processor. Season to taste with salt, pepper, and red wine vinegar. Return to skillet.


2

To complete the recipe, bring salted water to a boil. Cook about half of the gnocchi until tender, 2 to 3 minutes. Remove with a slotted spoon. Repeat with the remaining gnocchi. Add the cooked gnocchi to the sauce. Heat thoroughly. Toss in the fresh mozzarella. Sprinkle with grated cheese; serve immediately.


*Prepared gnocchi may be substituted for homemade.


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