In this recipe, soft potato dumplings are topped with tomato basil sauce, then chunks of fresh mozzarella cheese are folded into the hot dish just before serving. This recipe makes 4 cups of sauce you can store the rest in the refrigerator for another use.
Good quality imported tomatoes from Italy are a must, they are so flavorful you can eat them right out of the can. We use Dell'Alpe, San Marzano, they come in 24 oz cans. We get them at Caputos, which is a family operated Italian grocery store in the Chicago land area. True Italian tomatoes have this seal on the side. Look for this label when buying your canned San Marazano's. You won't regret it!
Gnocchi:
4 medium potatoes (about 2 pounds)
1 Large egg yolk
1-2 cups flour
Salt
Sauce:
1 28 oz can Imported Italian tomatoes diced
1 clove garlic, finely minced
2 T Extra virgin olive oil
Salt and pepper to taste
3 T fresh finely chopped basil
Dash of red pepper flakes
Garnish
2 cups fresh Mozzarella torn into 3/4 inch pieces
3 T fresh chopped Basil
Preheat oven to 375 degrees. Wash and dry the potatoes. Bake the potatoes until they are fork tender, about 45 minutes. While the potatoes are baking you can prepare the sauce.
Heat the oil in a heavy sauce pan over medium heat, and add the garlic. As soon as the garlic starts to change color a little add the tomatoes. Turn the heat to high till the sauce begins to bubble, turn it back down to medium low. Season with salt and pepper and add the red pepper flakes. Cook for about 15 minutes uncovered until most of the liquid is gone. Then add the basil. Cook for another minute or two then remove from heat.
Remove the potatoes from oven , scoop out the pulp from the skins and press though a potato ricer. Let potato's cool slightly. While still warm, place the riced potatoes in a bowl, add the egg yolk and salt. Slowly start adding the flour a little at a time, mixing well with your hands and continue until you have a soft workable dough. Knead gently but briefly until you have a smooth, pliable and slightly sticky dough. Its important not to overwork the dough as its can become tough.
To shape the Gnocchi, first make it into 4 pieces. Roll each section into a long cylinder, 1/2 to 3/4 inch thick. With a sharp knife, cut off little gnocchi's about 1/2 to 1 inch pieces. If you want to at this point, you could fry them in your favorite herbed butter.
Or to make the traditional gnocchi (with sauce) Gently roll them into small balls. Take a fork and put the ball at the top of the fork and roll the dough down the fork with your thumb, this will give it a concave pillow shaped look. When it reaches the end just pinch it together slightly. This will give it a ribbed surface all around. This is a better way to go if you are using a sauce as there is more surface area.
Place the prepared Gnocchi on a lightly floured baking sheet and either cook immediately, or keep refrigerated until ready to use, preferably not more the 3 hours. To cook, drop carefully into salted boiling water. Remove them when they start to float, about 5-8 minutes. Don't overload the pot. Do it in batches if necessary. Drain the Gnocchi and top with the hot sauce. Add the pieces of mozzarella along with the chopped basil, stir carefully so the cheese begins to soften and melt. Serve immediately.
As an alternate you can omit the mozzarella and add fresh parmesan. Or add both, why not?
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