· recipe ·
Sheet-Pan Gnocchi with Cherry Tomatoes and Mozzarella
A sheet pan exposes more food to dry oven heat than a deep baking dish. That open surface can concentrate tomato juices, but fresh mozzarella still belongs near the end because its whey can quickly soften browned edges.
Time and servings
- Prep
- 45 min
- Cook
- 60 min
- Total
- 105 min
- Servings
- 4
Nutrition per serving
- Calories
- about 600
- Protein
- 22 g
- Fat
- 28 g
- Carbs
- 66 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 sheet-pan ingredients
While the potatoes cook, heat the oven to 425°F220°C if it is not already on. Rinse and dry the tomatoes and basil. Drain and blot the mozzarella, tear it into bite-size pieces, and keep it chilled until the final minutes of baking.
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.
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.
Bake the gnocchi and tomatoes
Toss the drained gnocchi, tomatoes, 3 Tbsp45 ml olive oil, and 1/2 tsp3 g of the salt on the sheet. Spread everything in one layer. Bake for 17 to 20 minutes, turning the gnocchi once, until several gnocchi surfaces are lightly golden and most tomatoes are blistered or split.
Soften the mozzarella and serve
Tuck the mozzarella pieces among the hot gnocchi and tomatoes. Return the sheet to the oven for 3 to 4 minutes, just until the cheese softens without releasing a large puddle of whey. Remove from the oven, drizzle with 1 Tbsp15 ml olive oil, scatter over the basil, and serve immediately.
