Recipe By Jaxters
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :
Ingredients & Prep
300 g Buffalo Mozzarella cut into chunks
100 g Pecorino or parmesan grated
700 g King Edward Potatoes baked
150 g Flour
2 Egg yolks
1/2 tsp Salt
1/2 tsp Ground white pepper
600 ml Tomato passata
2 Garlic cloves crushed & chopped
2 tbsp Fresh basil finely chopped
3 tbsp Olive oil
1/2 tsp Salt
1/2 tsp Freshly ground black pepper
In the oven bake the potatoes in there skins at 180°C for 1 hour 15 mins, remove set aside & allow to go cold.
Scoop out potato flesh with a spoon into a bowl, add flour, yolk, salt & pepper & mix well, cover & set aside.
Make the sauce by placing oil & garlic in a sauce pan, heat on med & fry off for 1 min or until just coloured, add passata bring to a simmer add salt & pepper, take off the heat & add in the basil stir in then set aside.
Pre-heat oven to 180°C fan.
Make the gnocchi, flour a worktop then roll our potato mixture into cylinders about 2cm in diameter, then cut in 2cm pieces, next use a fork prongs & press indentations into each one.
Place a saucepan with salted boiling water on the hob & cook the gnocchi until they float, scoop out with slotted spoon, you may need to do in batches, then set aside apart to cool.
Next mix the sauce with the gnocchi to coat, then place mixture into a baking dish with mozzarella chunks added in with the tomato coated gnocchi tip any remaining sauce over the top, then sprinkle over cheese & bake for 20 min or so until light golden brown on top, then serve.
Suggestion & Tips
You could add some chilli flakes to the tomato sauce. Have with a salad. You can use ready made Gnocchi.