Gnocchi La Caprese

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 1 hr
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 kg potato (s), floury cooking
  • 250 g flour
  • 100 g semolina, (durum wheat semolina)
  • 1 egg (s)

For the sauce:

  • 1 large onion (s)
  • 1 clove garlic
  • 2 cans tomato (s), (pizza tomatoes)
  • Salt and pepper, from the mill
  • 1 tablespoon parsley, finely chopped
  • 25 g capers
  • 125 g mozzarella
  • 1 pinch (s) nutmeg
  • salt and pepper
Gnocchi La Caprese
Gnocchi La Caprese

Instructions

  1. Wash the potatoes and wrap them wet in aluminum foil. Preheat the oven to 200 °, fan oven to 160 °. Cook the potatoes in the oven for 1 hour, then peel them and press them through a potato press.
  2. Season the potato snow well with salt, pepper and nutmeg, then knead with flour, semolina and the egg to form a smooth dough. Shape the dough into rolls approx. 2 cm thick and divide into 1 cm small pieces, shape into balls and flatten them with a gift so that the typical gnocchi shape is created.
  3. For the tomato sauce, heat olive oil in a saucepan and sweat the diced onion and garlic until translucent. Add tomatoes and season with sugar, salt and pepper.
  4. Bring water to the boil with plenty of salt in a large saucepan. Pour the gnocchi into the bubbly salted water, bring to the boil, then turn the heat down and let the gnocchi steep until they rise to the surface. Season the tomato sauce to taste and mix in the drained capers and chopped parsley. Drain the mozzarella and cut into small pieces.
  5. Drain the gnocchi and serve with the sauce on plates, sprinkled with mozzarella.

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