· recipe ·
Crispy Gnocchi with Tomato Sauce and Stracciatella
Stracciatella cheese is made of soft mozzarella strands in cream, the same filling found inside burrata. Its cool, loose texture pairs especially well with a crisp surface.
Time and servings
- Prep
- 50 min
- Cook
- 85 min
- Total
- 135 min
- Servings
- 4
Nutrition per serving
- Calories
- about 590
- Protein
- 20 g
- Fat
- 30 g
- Carbs
- 61 g
Choose boiling or baking
Choose 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 cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
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
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
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.
Reduce the tomato sauce
Warm 2 Tbsp30 ml of the olive oil over medium-low heat. Crush the garlic and cook it until fragrant without browning. Add the tomatoes and simmer until a spoon leaves a clean trail across the pan, then remove the garlic.
Heat the cooking water
Use 3 quarts3 liters of water. Bring the cooking water to a gentle boil as the tomato sauce begins to thicken and finishes reducing. Add 1 1/2 tsp9 g of the salt to the water.
Poach the gnocchi
Once the sauce is ready, lower the gnocchi into the gently boiling water and stir once. Lift them as they float and let them drain thoroughly.
Dry the surface
Spread the cooked gnocchi on a clean tray for 3 minutes so surface water can evaporate before they meet the hot oil.
Crisp the gnocchi
Heat 3 Tbsp45 ml in a skillet over medium-high heat. Add the surface-dry gnocchi and let their undersides brown before turning. Cook until golden on both broad sides, about 8 to 10 minutes.
Plate without mixing
Spoon the hot tomato sauce onto plates, set the crisp gnocchi over it, and add the stracciatella in cool spoonfuls. Finish with torn basil and black pepper and serve immediately.
