Baked Potato Gnocchi

Name: Baked Potato Gnocchi
Yield: Serves 4 servings
Ingredients: 3 medium-large potatoes; 1 medium egg yolk; About 2 cups semolina flour (about 300 grams); 10 small plum tomatoes; Canned peeled tomatoes; Extra-virgin olive oil; Garlic; Salt; Grated Parmesan cheese

francesca ferri @cook_14664548

When I don't have much time but really want to knead dough, potato gnocchi is the perfect recipe! And if I also have some mozzarella to use up and leftover fresh tomato sauce from lunch, this dish comes together in no time!

francesca ferri @cook_14664548

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Ingredients

Serves 4 servings

3medium-large potatoes
1medium egg yolk
About 2 cups semolina flour (about 300 grams)
10small plum tomatoes
Canned peeled tomatoes
Extra-virgin olive oil
Garlic
Salt
Grated Parmesan cheese

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Steps

1

Make a light fresh tomato sauce by sautéing garlic in olive oil. Add about ten small plum tomatoes, chopped, and once they soften a bit, add the canned peeled tomatoes. (I always add a teaspoon of sugar to cut any acidity from the tomatoes.) Cook over low heat and turn off the heat halfway through cooking.
2

Wash and peel the potatoes, cut them into chunks, and place them in a pot of cold water. Bring to a boil, add salt, and cook until the potatoes break apart easily with a fork. On a work surface, place the semolina flour and egg yolk. Mash the potatoes, add the yolk, and knead in enough semolina to make a firm, non-sticky dough. Roll into ropes and cut into small cylinders.
3

A gnocchi board is ideal, but you can use a fork to give the gnocchi their classic shape (I usually leave them as is!). Boil them in plenty of salted water and scoop them out as they float to the surface. Add them to the sauce and let them absorb the flavor.
4

Preheat the oven to 350°F (180°C). In a baking dish, mix the gnocchi with diced mozzarella and Parmesan cheese. Bake for about 30 minutes, then broil for a few minutes to get a deliciously browned top!