Original Italian meal: gnocchi with mozzarella cheese

A delicious and easy to prepare gnocchi recipes. A typical italian meal.

900 grams of whole potatoes
1 pinch of table salt
1 egg
1 dash of ground nutmeg
1 dash of black pepper
1 pinch of white wheat all-purpose flour
400 grams of canned tomato sauce with tidbits
3 basil, leaves
3 tablespoons of extra virgin olive oil (EVO)
200 grams of mozzarella

Peel, wash and dice potatoes. Heat a pot of water (water should cover potatoes) and, when it boils, add the potatoes and a pinch of salt. Cook 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 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.

Add flour little by little, stir well just to understand if flour is enough or not. The final dough should be soft but not too, sticky but not too… We used about 500 g of flour, but the quantity depend on the textural quality of the potatoes. So, the amount of flour is approximate.

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 your gnocchi. You have to crush lightly each gnocco with a fork.

In a saucepan pour three tablespoons of oil and when the oil is hot, add tomatoes, a few basil leaves and salt to taste. Cook aboute 15 minutes, stirring occasionally.

Let boil a large pot of salted water and add 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, a handful of chopped mozzarella (which is similar to snow now) and garnish with a few leaves of fresh basil.

Source: expo2015.org