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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
Stuffed Gnocchi
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
-
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.
-
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
-
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 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.
-
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.
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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
Nutrition
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