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