Description
Fresh mozzarella, juicy cherry tomatoes, and homemade gnocchi make this a summery delight. Ready in under an hour!
Ingredients
Units
Scale
- 1 large Russet potato
- 1 medium egg
- 0.5-1 cups (118-237 ml) all-purpose flour
- 2 tbsp extra virgin olive oil
- 8 oz (227 g) Mini mozzarella
- 10 oz (283 g) Cherry tomatoes
- Basil
- Balsamic
Instructions
- Clean the potato and make 10-12 small slits around it.
- Place the potato on a microwavable plate, covered with a wet paper towel, and microwave for 5-7 minutes, rotating halfway through, until tender.
- Place a pot of salted water on the stove and bring to a boil.
- When the potato is tender, peel and rice it.
- Once cooled, heap the potato, add one egg and 1/2 cup flour, and combine to form a dough ball. Add more flour as needed until no longer sticky.
- Roll the dough into a 1/2-inch thick rope and cut into 1/2-inch gnocchi shapes.
- Boil the gnocchi until it rises to the top, then cook for an additional 2-3 minutes, stirring occasionally.
- Strain the gnocchi and toss with 2 tablespoons of olive oil.
- Gently mix in the mini mozzarella, cherry tomatoes, and basil.
- Serve warm or chilled with a drizzle of balsamic.
Notes
- For a richer flavor, use fresh ricotta instead of potato for the gnocchi.
- If mini mozzarella isn’t available, use 8 oz (227g) fresh mozzarella, cut into bite-sized pieces.
- To enhance the balsamic glaze, reduce it on low heat for 5 minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 60
- Fiber: 4
- Protein: 10
- Cholesterol: 50