These tomato gnocchi stuffed with mozzarella are really ready in two minutes using just two basic ingredients: flour and tomato purée (passata).
Simply work these two ingredients together until you obtain a soft, malleable dough, form ropes and cut them into small pieces to be filled with cubes of mozzarella.
The rest is obvious… a dip in boiling water and once they float back up they’re done.
I simply tossed them in a pan with garlic- and basil-infused oil and finished them 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 tomato purée (passata)
- 2 cups flour
- 1 pinch fine salt
- 3.5 oz mozzarella
- to taste extra virgin olive oil
- 1 clove garlic
- to taste basil (stems + leaves)
- to taste grated Parmesan
Tools
- 1 Bowl
- 1 Fork
- 1 Pastry board
- 1 Bench 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 combine the flour and the tomato purée and add a pinch of salt.
Work the ingredients with a fork and when the mixture begins to hold together transfer it to a lightly floured pastry board (don’t add too much flour otherwise the gnocchi will be firm).
Once you have a soft, malleable dough, cover it with plastic wrap and let it rest for 15 minutes.
Then take the dough and with a bench scraper form ropes and cut them into pieces that are not too small.
Fill each piece with a cube of mozzarella, close it and roll it between your hands to give it a rounded shape. If you like, you can roll them on a gnocchi board or on the tines of a fork.
While the water heats, warm a layer of extra virgin olive oil in a pan for a few minutes with a clove of garlic, the basil stems and a pinch of salt. Before the garlic starts to sizzle, remove it along with the basil stems and turn off the heat.
When the salted water reaches 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 minutes longer than classic potato gnocchi). Sauté them in the pan for one minute then, off the heat, finish the tomato gnocchi with grated cheese.
Garnish with fresh basil leaves and serve 😉.
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FAQ (Questions & Answers)
Can I use fresh tomatoes instead of passata?
Yes. You can use very ripe fresh tomatoes. Blanch them, remove the skin and seeds, then blend and reduce them in a pan to eliminate excess water. It is important to get a thick sauce so the dough isn’t compromised.
What type of mozzarella is best?
Pizza mozzarella (low-moisture mozzarella) is ideal because it’s drier and releases less liquid. If you use fresh mozzarella, cut it into cubes and let it drain for at least 1–2 hours (even better, pat it dry with paper towels).
Can the gnocchi be prepared in advance?
Yes. You can prepare them a few hours ahead and keep them on a floured tray covered with a cloth.
For longer times, you can freeze them raw: place them on a tray, freeze them separately and then transfer them to a bag.Can I use a different cheese instead of mozzarella?
Certainly! The important thing is to choose a cheese that melts but doesn’t release too much water, such as scamorza, provola, fontina or Asiago.
How do I prevent them from opening during cooking?
Seal the dough well by tightly closing the edges, don’t overfill them and make sure the water is simmering gently, not boiling too vigorously.
The dough is too soft, what should I do?
Add a little flour at a time until you get a workable but still soft consistency. Avoid adding too much flour, otherwise the gnocchi will become firm.
What sauce pairs best?
You can dress your tomato gnocchi with browned butter and sage, a light pesto or a Parmesan cream.
How long do they need to cook?
Gnocchi are ready when they float to the surface. Usually 2–3 minutes after immersion in salted boiling water.
Can they be baked?
Yes! After boiling them, you can place them in a baking dish with sauce and a sprinkle of cheese and gratinate for 10–15 minutes at 356°F.
