Ingredients

  • Serves 2 people
  • For the gnocchi:

    500 g potatoes, whole

    200 g all-purpose flour

    2 eggs

    2 g Salt

    2 g Pepper

     

  • For the stuffing:

    5 ml olive oil

    3-4 cloves of garlic, finely-chopped 

    1 white onion, finely-chopped

    200 g tomato paste

    10 g fresh basil, finely-sliced

    2-3 cloves of finely chopped golden, fried, garlic

    50 g mozzarella cheese, grated

    2 to 3 g salt or to taste

     

  • For cooking the gnocchi:

    10 ml olive oil

    10 g whole butter 

    5 to 6 cloves of garlic

    50 ml water

     

  • For garnishing:

    10 g parmesan cheese, grated

Stuffed Gnocchi
Recipe Courtesy of
Asian Food Network

Stuffed Gnocchi

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Potato Gnocchi is a northern Italian classic found in many variations all over the world. It is made with just 3 main ingredients – potatoes, flour, and eggs. This version of gnocchi is an innovative “outside-in” adaptation wherein the gnocchi is stuffed with a luscious tomato filling and mozzarella cheese.
  • Hard
  • 60 min
  • 20 min
  • 15 min
  • 5 steps
  • 18 Ingredients
  • Hard
  • 5 steps
  • 18 Ingredients
  • 60 min
  • 20 min
  • 15 min

Instructions

  1. Cook the potatoes

    • Pre-heat the oven to 200°C. 
    • Using a fork, prick the potatoes all over.
    • Place a wire rack on a baking tray.
    • Place the potatoes on the wire rack and bake in the oven for about 1 hour or until they are completely cooked.


  2. Make golden fried garlic

    • In a medium pan over medium heat, add oil. 
    • Add the minced garlic and stir continuously until the garlic starts turning golden. This will take about 2-3 minutes. Make sure to keep stirring the garlic so that it does not stick to the pan. 
    • Once the garlic is completely cooked and golden, strain the oil and transfer the golden fried garlic onto a paper towel to cool completely


  3. Prepare the stuffing

    • While the potatoes are cooking, prepare the stuffing.
    • In a large pot over medium heat, add the oil. 
    • Add the onions and cook until they are golden brown in color, or for about 3 to 4 minutes.
    • Add the garlic and cook further for about 2 minutes.
    • Add the tomato paste and combine well with the cooked onion and garlic.
    • Add fresh basil and mix well to combine. 
    • Add chopped golden fried garlic. This crispy fried garlic enhances the flavour of the dish and adds texture.  
    • Add mozzarella cheese.
    • Cook the stuffing for about 5 to 10 minutes, stirring often. It is important to stir often because it’s easy for the tomato paste to start burning.
    • Once cooked. Turn the heat off and let the stuffing cool down completely.
     Prepare the stuffing


  4. Prepare and stuff the gnocchi

    • Once the potato is completely cooked and soft, take it out of the oven and cool for about 2 to 3 minutes.
    • It is advisable to work with hot potatoes as they are easier for shaping the gnocchi.
    • Scoop out the flesh of the potatoes, grate them into a bowl and add the flour, eggs and season with salt and pepper. Mix well to combine the ingredients. 
    • Now that all of the ingredients are combined, dust a flat surface with flour and transfer the gnocchi mixture.
    • Divide the mixture into 4 parts and knead each portion very slightly. If you knead the gnocchi mixture too much, it will result in rubbery and tough gnocchi.
    • Gently roll out a portion of the dough into a rectangle. Fill the middle of the rectangle with the stuffing, followed by the grated mozzarella cheese, keeping the sides empty.
    • Brush the sides of the rectangle with egg yolk and roll the dough to form a tube with the stuffing securely wrapped inside the gnocchi dough.
    • Using a circular pastry cutter, cut out discs from the tube. Using the pastry cutter will give a uniform shape to the gnocchi and it will seal the edges of the gnocchi.
    • Repeat the stuffing and cutting process with all of the gnocchi dough portions.
    Prepare and stuff the gnocchi


  5. Cook the gnocchi

    • In a large pan over medium heat, add the olive oil. Add garlic followed by the gnocchi in batches, and fry quickly until golden-brown or for about 1 to 2 minutes.
    • Add 2 g of butter and sprinkle 10 ml of water per batch of gnocchi and cover the pan with a lid, allowing the steam to completely cook the gnocchi to ensure that the stuffing does not leak out.
    • Add fresh basil. 
    • Repeat the process with all the gnocchi.


Plate and Serve!

Serve the gnocchi on a plate and garnish with grated parmesan cheese.

Plate and Serve!
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    Ingredients
    • Serves 2 people
    • For the gnocchi:

      500 g potatoes, whole

      200 g all-purpose flour

      2 eggs

      2 g Salt

      2 g Pepper

       

    • For the stuffing:

      5 ml olive oil

      3-4 cloves of garlic, finely-chopped 

      1 white onion, finely-chopped

      200 g tomato paste

      10 g fresh basil, finely-sliced

      2-3 cloves of finely chopped golden, fried, garlic

      50 g mozzarella cheese, grated

      2 to 3 g salt or to taste

       

    • For cooking the gnocchi:

      10 ml olive oil

      10 g whole butter 

      5 to 6 cloves of garlic

      50 ml water

       

    • For garnishing:

      10 g parmesan cheese, grated

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