Gnocchi al pomodoro e mozzarella (potato dumplings in tomato and basil sauce)

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By: Gino D'Acampo From: Great Food Live

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This recipe is classed as intermediate

Rating 3.52 / 5 (25 votes)

Prep time:
30 min
Cook time:
25 min
Serves:
6

Light potato dumplings simmered in a rich tomato sauce makes an ideal light meal in this tasty recipe by Gino D'Acampo

Method

1. Place the unpeeled potatoes in a large saucepan, cover with salted water, and bring to the boil. Cook for 15-20 minutes until tender. Drain, and peel before mashing and pushing through a potato ricer (which looks a bit like a large garlic press).

2. Beat in the eggs and flour while the potatoes are still hot. Season with salt and pepper.

3. Using your hand, knead the mixture for about 3-4 minutes - until it becomes a smooth, soft dough. Take a handful of the potato mixture and roll into a long thin sausage shape, about 1.5cm thickness.

4. Slice the potato rope into lengths - about 1.5cm long. Using your thumb, roll the potato dumpling against the prongs of a fork, which will create ridge marks on one side. Do this with all the gnocchi before arranging them on a well-floured tray.

5. To prepare the sauce; soften the onions in a large frying pan with the olive oil. After about 5 minutes, add the passata and basil leaves, season with salt and pepper, and cook on a low heat for about 10 minutes, until the sauce thickens.

5. Bring a large pan of salted water to the boil and cook the gnocchi, in batches for 2-3 minutes, until they rise to the surface.

6. Using a wire scoop, transfer the cooked gnocchi from the water into the tomato sauce. Simmer a further two minutes before adding the mozzarella cheese. Serve straight away with a dusting of grated Parmesan cheese on top.

Ingredients

For the gnocchi

  • 1 kg floury potatoes, King Edwards or Maris Piper
  • 2 eggs, beaten
  • 300 g '00' flour

For the tomato sauce

  • 1 onion, finely chopped
  • 4 tbsp Italian olive oil
  • 700 ml tomato passata
  • 10 basil
  • 2 balls buffalo mozzarella, roughly torn into pieces
  • 150 g parmesan, grated
  • salt and black pepper, to taste

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Latest Comment

 

Lovely. The key for us was choosing a blend of sweet and pulpy tomatoes for the passata.

wellspokenman wellspokenman  Posted 04 Jul 2009 12:56 PM