GNOCCHI WITH TOMATO MOZZARELLA SAUCE
Portions : 4 - Preparation time : 45 minutes - Cooking time : about 25 minutes
Ingredients
- 500 g (17 oz) floury or all-purpose potatoes, Bintje, Yukon Gold, Idaho or Russet
- 1 egg
- 60 ml (4 tablespoons) grated Parmesan cheese
- 250 ml (1 cup) flour
- 2 pinches salt
- ¼ bunch basil, leaves removed, chopped
- 125 ml (1/2 cup) tomato sauce
- 500 ml (2 cups) mozzarella di Bufala
Preparation
- In a pot of cold water, start cooking the potatoes with the skin on.
- Once cooked through, drain, let cool and remove the skins.
- In a bowl, mashed potato the potatoes. Add the egg, Parmesan, flour and salt and mix well.
- On a floured work surface, roll out long strands of dough, then cut into pieces to form the gnocchi.
- In a saucepan of boiling, salted water, immerse the gnocchi in the water for about 2 minutes, then remove.
- In a serving bowl, combine the gnocchi, basil and tomato sauce. Cover with mozzarella slices and leave to melt. Check the seasoning and serve.
