Potato Gnocchi stuffed with Mozzarella and Tomato
Soft potato gnocchi with a surprise center of mozzarella and cherry tomatoes. A perfect refreshing spring/summer dish where every bite reminds of sunny weather and Caprese salad!
Servings: 2 people
Calories: 523kcal
Ingredients
For the Gnocchi
- 14 oz Potatoes
- 1 cup All Purpose Flour
- 1 teaspoon Salt
For the Stuffing
- 1 Mozzarella
- 6-7 Cherry Tomatoes better if Pachino variety
- Salt
- Black Pepper
To Serve
- EV Olive Oil
- 1-2 sprigs Basil
- 1-2 tablespoon Parmigiano cheese grated
Instructions
- Boil or steam the potatoes until tender (20-30 minutes depending on the size), then peel them and mash them finely while they're still warm.
- Add the salt and ¾ of the flour and mix well until you get a soft uniform dough, not sticky. If necessary, add more flour.
- Cover in plastic wrap and set aside to cool down for about 10-15 minutes.
- Meanwhile, prepare the filling. Chop the tomatoes in half and remove the center core, leaving only the firm shell. Chop it finely and put it in a bowl.
- Drain the mozzarella and chop it finely, add it to the bowl with the tomatoes. Add the salt and black pepper and set it aside. If water comes out of the mozzarella, drain it as much as possible.
- Cut the dough in 3 or 4 parts, take 1 part and cover the rest with plastic wrap so it doesn't dry. Dust the cutting board with flour and roll the dough with your palm to make a long thick cord about 2 cm (¾") of diameter, then cut chunks 2 cm (¾") long.
- Roll each chunk between your palms to make balls, then press them on your palm to make a disc.
- With a teaspoon, place a little amount of stuffing in the center of the disc and close it on itself, roll it again between your palm to make the ball smooth and set it aside on a clean cloth.
- Bring to boil a large pot of salted water, then slowly drop the gnocchi in and cook until they float to the surface. Drain and put in a large bowl, immediately add good quality olive oil to coat them.
- At the last minute, chop the basil leaves and add them to the Gnocchi.
- Serve with freshly grated Parmigiano.
Notes
- Cut fillings small: Dice cherry tomatoes and mozzarella into small pieces to ensure the gnocchi seal properly and cook evenly.
- Seal well: Pinch the edges tightly and roll gently to avoid cheese or tomato leaking out during boiling.
- Don’t overboil: Gnocchi are ready when they float to the top—overcooking may cause them to break or leak.
- Freezing tip: You can freeze the uncooked gnocchi in a single layer, then transfer to a freezer bag for longer storage. Boil straight from frozen—no need to thaw.
Nutrition
Calories: 523kcal | Carbohydrates: 85g | Protein: 21g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 2mg | Fiber: 6g
