· recipe ·
Potato Flake Gnocchi Bake with Tomato and Basil
Low-moisture mozzarella releases less liquid than fresh mozzarella, helping the tomato sauce stay concentrated in this bake.
Time and servings
- Prep
- 30 min
- Cook
- 90 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 660
- Protein
- 29 g
- Fat
- 26 g
- Carbs
- 79 g
Hydrate the potato flakes
Bring the listed water to a boil, remove it from the heat, and stir in the potato flakes and 1/2 tsp3 g of the salt. Let the mixture stand for 5 minutes, then spread it out until just warm.
Add the egg
Fold the egg through the warm hydrated potato until no streaks remain.
Finish the flake dough
Fold in 3/4 cup90 g of the flour just until a soft dough forms. Add more of the listed flour only if the dough smears instead of holding together; leave it slightly tacky rather than kneading until dry.
Roll and cut the dough
Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size 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
Heat the oven to 425°F220°C. Thinly slice the garlic and cook it in the olive oil until fragrant. Add the crushed tomatoes and black pepper and simmer until thick enough to hold a spoon track. Tear in half of the basil and add up to 1 tspup to 6 g of the salt only if needed.
Heat the cooking water
During the final 10 minutes of the sauce simmer, Bring 3 quarts3 liters water to a gentle boil and add 1 tsp6 g of the salt.
Poach the gnocchi
Lower the gnocchi into the gently boiling water and lift them as soon as they float, letting excess water drain away.
Assemble the tomato bake
Fold the poached gnocchi through the tomato sauce and transfer them to a baking dish. Coarsely grate the mozzarella over the surface and finely grate on the Parmesan.
Bake and finish
Bake until the tomato sauce bubbles and the cheese develops golden spots, about 18 minutes. Rest for 5 minutes, then finish with the remaining fresh basil.
