· recipe ·
Crispy Gnocchi with Burst Tomatoes and Mozzarella
Fresh mozzarella carries enough whey to soften a crisp surface if it stays over heat too long. Adding it after the skillet comes off the burner leaves warm, creamy pockets while the browned gnocchi keep some texture.
Time and servings
- Prep
- 40 min
- Cook
- 55 min
- Total
- 95 min
- Servings
- 4
Nutrition per serving
- Calories
- about 570
- Protein
- 22 g
- Fat
- 25 g
- Carbs
- 67 g
Cook the potatoes
Choose either boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in a pot, cover with cold water, and simmer for 25 to 35 minutes, until a thin knife slides easily into the center, then drain well. To bake, heat the oven to 425°F220°C, scrub and pierce the potatoes, and bake for 60 to 75 minutes, until tender.
Prepare the skillet ingredients
While the potatoes cook, rinse and dry the tomatoes and basil. Drain and blot the mozzarella, then tear it into bite-size pieces. Peel and thinly slice the garlic. Keep the basil leaves whole if small and tear any large leaves.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Add the yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour to the warm potato. Mix gently until no dry flour remains. If the dough is too sticky to roll, add flour a spoonful at a time until it is soft and slightly tacky. You may not need all the flour.
Roll and cut the ropes
Divide the dough into portions. Roll each into a rope about 3/4 inch2 cm thick and cut it into 3/4 inch2 cm pieces, using only enough flour to prevent sticking.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Heat the cooking water
Bring about 3 quartsabout 3 liters of water and 2 tsp12 g of the salt to a boil, then lower to a gentle simmer. Continue with the next step while the water heats.
Burst the tomatoes
While the cooking water heats, warm 2 Tbsp30 ml olive oil over medium-high heat. Add the tomatoes and 1/2 tsp3 g of the salt. Cook for 7 to 9 minutes, shaking the skillet occasionally, until most tomatoes blister and several split. Add the sliced garlic for the final minute, then transfer the tomatoes, garlic, and their juices to a bowl.
Poach the gnocchi
Slide the gnocchi into the gently simmering water and stir once so they do not stick to the bottom. Lift them as they float, drain them well, and spread them on a clean towel-lined tray until the surfaces stop dripping.
Brown the gnocchi
Wipe any wet tomato residue from the skillet. Heat 1 Tbsp15 ml olive oil over medium-high heat. Add the drained gnocchi and cook for 8 to 10 minutes, turning occasionally, until several sides are golden and crisp. Lower the heat if the floury residue begins to darken before the gnocchi brown.
Finish off the heat
Remove the skillet from the heat. Fold in the burst tomatoes and their juices, then add the mozzarella and basil. Toss only enough to warm the cheese without fully melting it. Divide among plates immediately so some browned gnocchi surfaces remain exposed.
