By Italians Do it better

Gnocchi di patate con salsa di pomodoro e basilico e mozzarella gratinata

For 4 people :
  • Around 450/500 g of mashed potatoes (raw weight)
  • Between 200 and 250 g of flour
  • 2 jars Do It Better Italians Tomato Basil Sauce
  • A dozen mozzarella balls
  1. Cook the potatoes with their skins on, in salted water, until they are tender with a knife, about 35 to 40 minutes. Let cool and peel the potatoes.
  1. Puree, either with a puree mill, or with a fork, and weigh the puree obtained (here 400g), add half of this weight in flour (here 200g), and mix until the dough holds together , but keeping lumps and irregularities. If the gnocchi dough is overkneaded and too smooth, the gnocchi will be rubbery. The less you knead, the lighter and softer they are.
  1. Form sausages, flouring if necessary, then cut the gnocchi, also flouring when they are cut so that they do not clump together.
  1. Preheat the oven on grill mode and heat a large pan of well-salted water and cook the gnocchi in three batches so as not to overload the pan.
  1. Prepare a side dish, greased generously with olive oil.
  1. When the gnocchi rise, transfer them directly to the oiled dish using a slotted spoon, stirring so that they do not stick.
  1. Pour as much tomato basil sauce as desired over the gnocchi, stir, and place the mozzarella balls cut in 2.
  1. Season with pepper, and bake for 8 to 10 minutes, monitoring carefully as you go, as the power of the grills varies depending on the oven.
  1. Serve hot, buon apetito!