- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Card
Gnocchi
ingredients
- 2 (1 ½ pound/700g) large russet potatoes, pierced with fork
- 1 ¼ cups '00' or all-purpose flour, plus more for kneading
- 1 large egg
- ½ teaspoon kosher salt
Sauce
ingredients
- 2 tablespoons olive oil
- 2-3 garlic cloves, crushed
- 1 (28 ounces) can Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
- 1 teaspoon kosher salt
- A few cracks of fresh ground pepper
- 1 (8 ounce) ball of fresh mozzarella, shredded
- ¼ cup grated Parmigiano Reggiano
- Basil, for serving
To make the gnocchi:
Method
Step 1
Bake the potatoes at 400°F for 1 hour.
Step 2
Once cool enough to touch, peel off the skin and pass through a potato ricer.
Step 3
Add riced potatoes to a flat surface and sprinkle flour over the top. Make a well in the potato/flour mixture, add egg, and sprinkle salt over the egg. Scramble the egg in the well until fully mixed and start bringing the potato/flour mixture into the well.
Step 4
Combine all ingredients and knead until fully incorporated, adding as little flour as possible (You’ll just want enough flour that you can work the dough without it sticking).
Step 5
Quarter the dough and roll each piece into 1-inch ropes, dusting with flour to keep from sticking. Cut lengthwise into 1-inch cubes - option to add ridges with a fork or gnocchi board. If making ahead of time, store gnocchi in the freezer until ready to cook (do not thaw).
To make the sauce:
Step 1
Preheat oven to 400°F.
Step 2
Heat olive oil over medium heat in an oven-safe pan (or transfer later to an oven-safe dish). Add garlic and let simmer in the oil until fragrant, 1-2 minutes. Add Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt and stir to combine. Let simmer for 10 minutes.
Step 3
During this time, start boiling water for the gnocchi. Turn off the heat and remove the garlic. Season with salt and fresh ground pepper. Cook the gnocchi in boiling salted water until floating.
Step 4
Using a slotted spoon, carefully add gnocchi to the sauce.
Step 5
Add mozzarella shreds and Parmigiano Reggiano and gently mix to combine, distributing mozzarella evenly throughout the dish.
Step 6
Cover and bake for 20 minutes, until the mozzarella is melted. Top with Parmigiano Reggiano and fresh basil.