Warm, Hearty, and Delicious
INGREDIENTS
- 1 pound potatoes, peeled (russet or yukon gold)
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1 egg
- 1 jar Botticelli Tomato Basil Sauce
- 3 garlic cloves, minced
- 2 cups heirloom cherry tomatoes, halved
- 10-12 fresh basil leaves, julienned
- 8 oz. fresh mozzarella
- 1 tbsp. Botticelli Cooking Extra Virgin Olive Oil
In a large pot over medium high heat, boil the peeled potatoes until soft. Transfer the potatoes to the bowl of a stand mixer fitted with a paddle attachment and mix on low until smooth. This can also be done by hand.
Mix in the flour, salt and egg until combined.
On a floured surface, portion the dough into 8 wedges then roll them out into logs. Cut the logs into bite sized pieces and set aside.
Set your oven to broil.
In a large cast iron skillet, add a tablespoon of evoo over medium heat. When the oil is hot, add in the garlic and tomatoes and cook until the tomatoes blister.
Bring a separate pot of water to a bowl then add in the gnocchi. Boil until all the gnocchi float to the top, about 2-3 minutes.
Pour the sauce into the garlic and tomato pan and bring to a simmer.
Mix in the gnocchi and remove from heat. Evenly distribute the fresh mozzarella into the gnocchi then place the skillet in the oven and broil for a few minutes to melt the cheese. Remove, top with fresh basil, serve and enjoy!