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Homemade potato gnocchi with vodka sauce

Preparation - 20 min.

Cooking -

Ingredients

Serves 4 to 6

  • 1 kg (5 cups) with mashed potatoes (about 7 medium sized potatoes)
  • 250 g (2 ½ cups) flour
  • 1 egg
  • Salt
  • 2.5 ml (½ tsp.) Of nutmeg
  • 250 g (1 cup) mozzarella
  • A dozen basil leaves chopped

Preparation

  1. Wash potatoes and cook in boiling salted water, uncovered, for 40 minutes.
  2. Remove from pot with a slotted spoon and peel with a fork. Mash peeled potatoes and leave to cool.
  3. Make a well in the puree and add three quarters of the flour, the egg, the salt and the grated nutmeg.
  4. With your hands, mix from the center in, adding the rest of the flour to make a ball of dough.
  5. Flour your hands and shape dough into little logs 1.5 cm thick, then cut into pieces 2 cm long.
  6. Bring a large pot of salted water to the boil. Meanwhile, in a separate pot, heat Favuzzi tomato sauce over low heat.
  7. Transfer gnocchi to boiling water in two batches. As soon as they rise to the surface, remove with a slotted spoon and set aside.
  8. Add gnocchi to tomato sauce and mix gently.
  9. Transfer to plates and garnish with mozzarella pieces and basil before serving.

Used products