Homemade Potato Gnocchi with Tomato Cream Sauce & Fresh Mozzarella

I first tried Gnocchi during our recent visit to Italy and fell in love with it … after coming back I searched for the recipe and tried a couple …. but nothing came close to the taste we enjoyed in Rome & Venice… finally I found this recipe in Lucy’s Hungry Carvings which tastes exactly like what we ate in Italy! In the last 4 months I have tried this recipe several times and every time I got soft pillow like gnocchi… Uncooked Potato Gnocchi’s can be make ahead of time and frozen…

Homemade Potato Gnocchi
(Adapted from here)
Serves - 4
Ingredients:
3 large potatoes (about 1kg/ 2 pounds)
Salt
Freshly ground black pepper
1 large egg
1 ½ cups all-purpose flour, plus more for dusting
Method:

• Preheat the oven to 375˚F / 190˚C. Place the potatoes on a rack on a baking tray and bake for about 1 hour and 20 minutes, or until cooked through (I baked in the conventional microwave oven for about 30-40 minutes at Conv + MW 180˚C+50 MW power). Let rest for about 15 minutes, or until just cool enough to handle. Peel and puree in a ricer using the finest disc (I used fine side of a vegetable grater). Spread evenly on the baking tray and let cool to room temperature.
• Transfer the potato puree to a large bowl, season to taste with salt and pepper, and stir in the egg. Stir in the flour. Transfer to a work surface and knead briefly until smooth. Cut the dough into eighths. Roll 1 portion of dough into a ½-inch thick rope and sprinkle lightly with flour. Using a knife, cut the rope into ½-inch pieces. Roll 1 side of each piece of dough against a lightly floured gnocchi board or the back of the tines of a fork, pressing the other side lightly with your thumb as you roll. Make more gnocchi with the remaining dough in the same manner. As you work, arrange the gnocchi in a single layer on lightly floured parchment-lined baking trays. Let dry for up to 2 hours. (You can freeze gnocchi in a single layer on a parchment-lined baking tray and transfer to a zip-loc bag when frozen. You can store frozen for several weeks.  Cook straight from the freezer—do not thaw).
• Cook the gnocchi in 2 or 3 batches in a large pot of boiling, salted water, stirring occasionally, for 2 to 3 minutes, or until they float to the surface of the water. Remove the gnocchi from the pot using a wire skimmer. Serve immediately as desired. (Please refer Lucy’s post to read her tips for making soft gnocchi).

Tomato Cream Sauce & Fresh Mozzarella
(Adapted from here)
Ingredients:
2 tablespoons extra virgin olive oil
4 to 6 cloves garlic, minced
5 large tomatoes pureed and strained or 26 ounces strained tomatoes
1/3 cup heavy cream
3 to 4 large sprigs basil leaves (I used dried basil instead of fresh basil)
Salt
Freshly ground black pepper
1 recipe Potato Gnocchi
8 ounces Fresh Mozzarella
Grated Parmesan cheese, for serving
Method:

• Heat a large, heavy sauté pan over medium-high heat until very hot but not smoking. Add the oil and swirl to coat the bottom of the pan. Add the garlic and sauté for 30 seconds, or until fragrant. Add the tomatoes, cream, and basil sprigs. Bring to a boil and simmer, stirring occasionally, for 16 to 18 minutes, or until thickened and saucy.
• Cook the gnocchi in 2 or 3 batches in a large pot of boiling, salted water, stirring occasionally, for 2 to 3 minutes, or until they float to the surface of the water. Season the sauce to taste with salt and pepper and discard the basil sprigs, (if using fresh basil). When the gnocchi float to the surface of the water, using a wire skimmer, transfer them from the pot to the sauce and gently toss to combine. Remove from the heat, let cool for a few minutes and stir in the mozzarella. Arrange on individual plates, top with plenty of Parmesan cheese and basil, and serve immediately.

This vegetarian Tomato Cream Sauce is also great with spaghetti and penne pasta etc…

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