- total: approx. 1 hour
- quantity: 2- 3 servings
- difficulty: advanced
- 500g potatoes (boiled, peeled & mashed)
- 2 eggs medium size
- 200-250g flour
- salt & pepper
- flour for the working surface
- 750-1000g cocktail tomatoes
- 2 cloves of garlic
- 2 tsp. sea salt
- olive oil
- 1 mozzarella ball
- parmesan cheese and basil to serve
An insider tip for selfmade Gnocchi is to boil, peel and push the potatoes through a potato ricer already the evening before. Leave to cool and cover with a dishtowel during the night. Next day you start preparing.
Wash and drain off the water of your cocktail tomatoes. Then put them together with the slightly pressed garlic, and the basil into an oven dish. Taste with olive oil and sea salt and bake for about 30 minutes in the upper area of the preheatened oven at 220°C.
Meanwhile you start manufacturing the Gnocchi. Mix the potato dough with eggs, flour, salt, pepper and nutmeg properly. Knead the dough slightly on a well-floured working surface. Bring a pot with salted water to boil.
Distribute the dough into sausages the size of a thumb, and cut into small pieces. Roll this pieces to ovals and give them the typical patterns with a fork. Softly push and roll at the same time the small Gnocchi with a fork.
Put one part of the formed Gnocchi into the boiling water and let them simmer. When they come to the surface, they only need 30 more seconds in the water. Be careful when you get the Gnocchi out. Let them drain off and mix with some olive oil in a bowl. Afterwards put the next amount of Gnocchi into the water.
Push the cocktail tomatoes through a sieve into a large pan. Taste with salt and pepper, add the Gnocchi and mix with sliced mozzarella and basil.
Serve with fresh pepper and parmesan cheese. Buon appetito!