Green gnocchi with tomato and mozzarella

Green gnocchi with tomato and mozzarella

Gnocchi verdial pomodoro e mozzarella

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
500g floury potatoes, peeled and quartered
salt
pepper
110g plain flour, plus extra to dust
200g spinach, cooked, drained, squeezed dry and very finely chopped
1 egg
40g parmesan, grated
150g buffalo mozzarella, cut into small cubes

Sauce

Quantity Ingredient
1 garlic clove, finely chopped
6 tablespoons olive oil
500g polpa di pomodoro or chunky passata
6 basil leaves, plus extra to serve

Method

  1. Cook the potatoes in slightly salted water. When soft, drain them thoroughly. Put them back into the empty pan and stir over a gentle heat for a few seconds to get rid of any lingering moisture. Mash them finely and mix gently with the flour on a work surface, together with the spinach and egg, to make a soft dough. Season lightly with salt and pepper.
  2. Keeping your hands well floured, take part of the dough and roll it with your hands into a soft sausage, about 2cm in diameter. Cut into chunks about 2.5cm long. With the help of a fork and more flour, press each chunk against the tines of the fork with a downwards movement, to mark and shape the gnocchi. Leave to rest on a clean cloth.
  3. Make the simple tomato sauce by frying the garlic in the olive oil for a few minutes, until soft. Add the tomatoes, basil and some salt and pepper, and cook for 20 minutes.
  4. Plunge the gnocchi all together into abundant, slightly salted boiling water. They will be cooked when they float to the surface. Scoop them out with a slotted spoon, and add to the sauce. Sprinkle with Parmesan and some pepper, and mix well.
  5. Divide the gnocchi between 4 plates, sprinkling over the mozzarella and some more basil leaves to finish.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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