Ingredients Jump to Instructions ↓

  1. Gnocchi Dough

  2. 3 lbs 1362g / 48oz Russet potatoes

  3. 2 cups 125g / 4.4oz All-purpose flour

  4. 1 Extra-large egg

  5. 1 Kosher salt

  6. Sauce

  7. 1 teaspoon 5ml Hot red pepper flakes

  8. 4 cups 948ml Basic Tomato Sauce - (see recipe)

  9. 1 teaspoon 5ml Kosher salt

  10. 1/4 cup 10g / 0.4oz Fresh basil leaves - (lightly packed)

  11. 1/2 lb 227g / 8oz Fresh mozzarella di bufala - cut 1/4" cubes

Instructions Jump to Ingredients ↑

  1. Place the potatoes in a large pot and just cover with cold water. Boil the whole potatoes until they are soft, about 45 minutes. While still warm, peel the potatoes and pass them through a food mill onto a clean pasta board.

  2. Make a well in the center of the potatoes and sprinkle with the flour. Place the egg and salt in the center of the well and, using a fork, stir the egg into the flour and potatoes. Bring the dough together, kneading gently until a ball is formed, and continue to knead for another 4 minutes, until the dough is dry to the touch. Cut a tennis-ball sized hunk of dough off the main ball and roll it into a dowel about 3/4-inch thick. Cut across the dowel to form pellets about 1-inch long. Flick each pellet down the tines of a fork to form the traditional gnocchi shape. Repeat with the remaining dough.

  3. In a 14- to 16-inch frying pan, combine the pepper flakes, tomato sauce, and 1 teaspoon salt. Bring to a boil, reduce the heat, and simmer 15 minutes, or until the sauce is as thick as good porridge. (At this point the sauce could be refrigerated for up to 2 days).

  4. When you are ready to serve the gnocchi, bring 6 quarts of water to a boil and add 2 tablespoons salt.

  5. Drop the gnocchi into the boiling water and cook until floating aggressively, 4 to 5 minutes. Carefully transfer the gnocchi to the pan with the sauce, using a slotted spoon. Turn the heat to medium and toss gently for about 30 seconds. Tear the basil leaves into a few pieces and add to the sauce along with the mozzarella cubes. Toss together for 30 seconds longer. Pour into a heated bowl and serve immediately.

  6. This recipe yields 6 servings.


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