These tomato gnocchi stuffed with mozzarella are really prepared in two minutes and with two simple basic ingredients: flour and tomato sauce.
You just need to work these two ingredients together until you get a soft and malleable mixture, create small logs to divide into small pieces that will be filled with mozzarella cubes.
The rest is known history…a dive into boiling water and as soon as they resurface they are ready.
I simply sautéed them in a pan with some garlic and basil-flavored oil and tossed with grated cheese.
Now take a minute to read the recipe and then…let’s cook and eat!!
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- Portions: 2
- Cuisine: Italian
Ingredients
- 1 cup cups tomato sauce
- 2 cups cups flour
- 1 pinch fine salt
- 3.5 oz oz mozzarella
- to taste extra virgin olive oil
- 1 clove garlic
- to taste basil (stems + leaves)
- to taste grated Parmesan cheese
Tools
- 1 Bowl
- 1 Fork
- 1 Work Surface
- 1 Dough Scraper
- 1 Gnocchi Board
- 1 Pot
- 1 Pan
- 1 Colander
Steps
To prepare the tomato gnocchi stuffed with mozzarella, start by cutting the mozzarella into cubes and let it drain in a colander.
Meanwhile, in a bowl, gather the flour and tomato sauce and add a pinch of salt.
Work the ingredients with a fork and when the mixture starts to come together, transfer it to a lightly floured work surface (do not add too much flour, otherwise the gnocchi will be hard).
Once you have obtained a soft and malleable dough, cover it with plastic wrap and let it rest for 15 minutes.
Then take the dough and with a dough scraper, form logs that you will divide into pieces that are not too small.
Stuff each one with a mozzarella cube, close it and roll them between your hands to give them a round shape. If you like, you can pass them on a gnocchi board or the prongs of a fork.
While the water boils, in a pan heat some extra virgin olive oil with a garlic clove, the basil stems and a pinch of salt for a few minutes. Before the garlic begins to sizzle, remove it along with the basil stems and turn off the heat.
When the salted water comes to a boil, drop in the gnocchi and drain them directly into the pan with the oil as soon as they float to the surface (this will take a few more minutes than classic gnocchi). Sauté them in the pan for a minute and then, off the heat, toss the tomato gnocchi with some grated cheese.
Garnish them with fresh basil leaves and serve at the table 😉.
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