1 h and 40 minutes

Flour, 7.05 oz
Potatoes, 53 oz
Salt, to taste
Cherry tomatoes, 8.8 oz
Onion, half
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.