Baked Gnocchi Recipe
Meet the dish that's about to become your go-to comfort food: Baked Gnocchi with Tomato, Olive, Rocket & Basil Sugo. Soft pillows of gnocchi, smothered in a rich and zesty sauce, topped with gooey mozzarella, and baked to perfection. This isn't just food; it's a culinary hug on a plate. One bite and you'll wonder how you ever lived without it. So, pull up a chair, grab a fork, and get ready to dive into this cheesy, saucy, carb-loaded paradise.
Servings 4 servings
Calories 540kcal
Ingredients
- 500 g waxy potatoes peeled
- 1 1/3 cup plain flour
- 50 g unsalted butter
- 1 tbspn sea salt
- 1 jar Tomato Olive, Rocket & Basil Sugo
- salt and black pepper To season
- 150 g fresh mozzarella
- 3 tbspn Extra Virgin Olive Oil
- 1/3 cup basil leaves loosely packed
Instructions
- Preheat Oven: Heat a fan-forced oven to 200°C.
- Boil Potatoes: Boil the peeled potatoes in a large saucepan for 15 minutes or until soft.
- Prep Surface: Dust your work area with flour. Use a potato ricer to evenly distribute the hot potatoes over the flour.
- Add Butter: Melt butter and drizzle it over the potatoes. Add 1 tablespoon of sea salt.
- Make Dough: Combine flour and potato using a pastry scraper until you form a firm dough.
- Knead and Roll: Knead the dough for 2 minutes. Divide it into quarters and roll each into logs of about 1cm in diameter.
- Cut Gnocchi: Use a floured knife to cut the logs into 2.5cm pieces.
- Boil Gnocchi: In a large pot of boiling water, cook the gnocchi until they rise to the surface. Wait one more minute, then remove them.
- Prep for Baking: On a large tray, mix the gnocchi with Tomato, Olive, Rocket & Basil Sugo. Season with salt and pepper.
- Add Cheese: Tear and distribute mozzarella over the gnocchi.
- Bake: Place the tray in the oven for 15-20 minutes until golden brown.
- Final Touch: Let it sit for 5 minutes, then drizzle olive oil and garnish with fresh basil.