1 h and 40 minutes
INGREDIENTS PER 6 PEOPLE
Flour, 7.05 oz
Potatoes, 53 oz
Salt, to taste
Cherry tomatoes, 8.8 oz
Olive oil, to taste
Mozzarella cheese, 7,05 oz
Grated parmigiano reggiano, to taste
Basil, 5 leaves
Garlic, 1 clove
Boil the potatoes and drain them when they are soft; after peeling, mash with a potato masher or fork. Add the flour and salt. Mix the ingredients and knead until mixture is smooth and compact.
Cut a piece of dough, form a strip and round it, then cut into pieces. Take a fork, flour it and roll the pieces of dough on it.
Prepare the sauce: put garlic and onion in hot oil. After a while, add fresh tomatoes and the salt; the sauce must be consistent and, at the end, add the basil.
Cook the gnocchi in salted water, drain and make two layers in a ceramic pan with gnocchi, mozzarella and grated Parmigiano Reggiano.
Preheat the oven, then bake gnocchi at 356 °F for 15-20 minutes on ventilated mode. Cook until mozzarella is melted.