GNOCCHI CAPRESE Recipe

Boil the Potatoes

Start by boiling the potatoes until they are fork-tender.

Drain and Cool

Once cooked, drain the potatoes and let them cool slightly before peeling.

Mash the Potatoes

Mash the peeled potatoes until smooth, ensuring there are no lumps.

Combine Ingredients

In a large bowl, combine the mashed potatoes, all-purpose flour, egg, and salt.

Knead the Dough

Gently knead the mixture until it forms a cohesive dough. Be careful not to overwork it.

Shape the Gnocchi

Divide the dough into smaller portions and roll each portion into a long rope, then cut into bite-sized pieces.

Form Gnocchi

Use a fork to gently press each piece of dough to create the classic gnocchi shape.

Sauté Cherry Tomatoes

In a large skillet, heat the extra virgin olive oil over medium heat and add the cherry tomatoes. Cook until they start to burst.

Season the Sauce

Add salt and pepper to taste, and cook for a few more minutes until the tomatoes are soft and saucy.

Add Basil

Stir in the fresh basil leaves and cook for an additional minute to enhance the flavor.

Boil Water

In a large pot, bring salted water to a boil.

Cook the Gnocchi

Add the gnocchi to the boiling water and cook until they float to the surface, about 2-3 minutes.

Drain the Gnocchi

Once cooked, carefully drain the gnocchi and add them directly to the skillet with the tomato sauce.

Toss Gnocchi with Sauce

Gently toss the gnocchi in the skillet with the sauce until they are evenly coated.

Add Mozzarella

Tear the fresh mozzarella into small pieces and add it to the skillet, allowing it to melt slightly.

Drizzle with Balsamic Glaze

Drizzle the balsamic glaze over the dish for added flavor and presentation.

Serve

Serve the Gnocchi Caprese hot, garnished with additional fresh basil if desired.