Snowy Gnocchi Recipe

How to make it

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• Peel, wash and chop the potatoes. Heat a pot of water (water should cover potatoes) and, when it boils, add the potatoes and a pinch of salt.
• Cook the potatoes until they will be soft if stung with a fork.
• Once cooked, remove from heat, drain all the water and let the potatoes cool, preferably in a large bowl.
• Once cooled, mash them with a fork.
• Add one egg and stir; then add a pinch of pepper, nutmeg and stir again.
• Now comes the hard part, or how much flour it is needed.
• The flour is added little by little, stirring well after each “addition”, just to understand if it is enough or not.
• The final dough should be soft but not too, sticky but not too … In those made by my husband there are about 500 g flour, but it is a quantity that can vary depending on the potato choices. So it is a target quantity.
• Once the dough is ready, take a piece and knead it on a work surface dusted with flour. Take a “snake” and with a spatula cut pieces that will be, in the end, your gnocchi.
• Each gnocco is then lightly crushed with fork tines (something that my lazy husband never does). See Photo
• Now let us dedicate to the sauce.
• In a saucepan pour three tablespoons of oil and when the oil is hot, add the tomatoes, a few basil leaves and salt. Cook for 15 minutes, stirring occasionally.
• During the sauce cooking put to boil a large pot of salted water and, when the water boils, add the gnocchi.
• When they come to the surface (after a few minutes) it means that they are cooked. Then drain and set aside.
• Take the mozzarella cheese and chop with a food processor or chopper.
• Remove the basil leaves from the sauce. In every dish put a portion of gnocchi, then the sauce you want, then a handful of chopped mozzarella (which is similar to snow now) and, to garnish, a few leaves of fresh basil.
• They are a divine goodness. Bon appetit!

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