Tomato Basil Gnocchi

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

PREPARATION

1. 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.
2. Mix in the flour, salt and egg until combined. 
3. 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.
4. Set your oven to broil.
5. 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.
6. 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. 
7. Pour the sauce into the garlic and tomato pan and bring to a simmer.
8. 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!