Description
A warm, comforting dish featuring tender gnocchi bathed in rich tomato sauce and topped with creamy mozzarella.
Ingredients
Scale
- 2 cups potatoes (Russet or Yukon Gold)
- 1 ½ cups all-purpose flour (or whole wheat/gluten-free)
- 1 large egg
- 2 cups tomato sauce
- 8 oz fresh mozzarella, diced
- ½ cup freshly grated Parmesan cheese
- 1 cup fresh basil, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 clove garlic, minced
Instructions
- Boil or bake the potatoes until tender. Peel them while still warm and pass through a ricer.
- In a large bowl, mix the riced potatoes with flour and egg until a soft dough forms.
- Divide the dough into sections and roll into ropes about an inch thick. Cut into thumb-sized pieces, creating ridges with a fork.
- In a skillet, sauté minced garlic in olive oil. Add tomato sauce and basil, and simmer for 15 minutes. Season with salt and pepper.
- Cook gnocchi in salted boiling water until they float to the top. Drain and mix with the sauce.
- Transfer to a baking dish, sprinkle with mozzarella and Parmesan, and bake at 350°F (175°C) for 20-25 minutes until bubbly.
Notes
Make sure your potatoes are well-drained to avoid sogginess in the dough. Consider adding a drizzle of olive oil or chili flakes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: gnocchi, Italian recipe, comfort food, family favorite, baked gnocchi