serves
4
prep
1 hour
cook
30 minutes
difficulty
Mid
serves
4
people
preparation
1
hour
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 1 kg potatoes
- 15 g salt
- 1 egg yolk
- 300 g flour
- Napoli sauce
- 10 basil leaves
- 4 balls buffalo mozzarella
- 2 tbsp grated parmesan
- salt and pepper, to season
Instructions
Boil the potatoes in their skins. When cooked, drain and peel the potatoes while still hot.
Push the potatoes through a rice sieve and into a large bowl.
Make a well in the centre and add the salt, egg yolk and flour and mix to make a dough. Roll out the dough, cutting into gnocchi-sized pieces.
Cook the gnocchi in salted water. They are cooked when they rise to the top. Remove from the water with a slotted spoon.
Add the gnocchi to a pan of Napoli sauce with fresh basil leaves (leave a few leaves aside).
Place the gnocchi on a plate, top with the mozzarella and grill until the mozzarella melts.
To serve, sprinkle with the parmesan and the reminder of the basil leaves.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
