Potato Gnocchi with Tomatoes and Fresh Mozzarella
Potato Gnocchi with Tomatoes and Fresh Mozzarella Serves 6 as a second course, 4 as a main.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.joanneweir.com.
Cooking tools:
- Potato ricer
- Kitchen scale
- Microplane
- Oven
- Stove
- Fork
- Baking sheet
- Kitchen towel
- Chef's knife
- Cutting board
- Pot
- Skillet
- Serving platter
- Measuring cup
- Measuring spoon
Ingredients
- 4 russet or baking potatoes
- 1 large egg, beaten well
- 4 ounces all-purpose flour
- 1 ¼ teaspoons kosher salt
- 3 tablespoons extra virgin olive oil
- 2 ½ cups fresh or canned tomatoes, peeled seeded and chopped
- 4 to 5 ounces fresh milk mozzarella, diced
- Torn basil leaves to garnish, optional
- Finely grated Parmigiano Reggiano, optional
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