Super light, pillowy and fluffy, and so easy to make with just 5 ingredients!
2 medium Russet potatoes
2 cups (256 grams) of shredded mozzarella
1 egg yolk
1 cup (128 grams) grated Parmesan, plus more for serving
1/3 cup (43 grams) of flour
Prep Time: 25min | Cook Time: 10min
Add the potatoes to a large pot of cool salted water. Bring the water to a boil and cook for 20-25 minutes, or until a fork can easily pierce a potato. Drain the potatoes and set aside until cool enough to handle but still warm. Using a peeler or your fingers, remove the skin from the potatoes. In a medium bowl, mash the potatoes until all lumps are gone.
Transfer mashed potatoes to a large bowl.
Melt mozzarella in the microwave for 1 minute.
Stir egg yolks, Parmesan, and flour into mashed potatoes, then season with salt. Stir in melted mozzarella. (You may need to use your hands to fully incorporate all ingredients!)
Divide dough into 4 balls and refrigerate until firm, about 10 minutes. Roll out each ball into long logs and slice into gnocchi.
Gently press a fork on top of each gnocchi to create grooves. Refrigerate until ready to cook.
In a large pot of boiling salted water, cook gnocchi for between 2 and 3 minutes. Drain immediately.
Serve with homemade tomato basil sauce and garnish with more Parmesan and fresh basil.
For a Homemade Tomato Basil Sauce
Tomato Basil Sauce
4 crushed tomato (4-5 whole tomatoes or 1 lb./ 14oz can of whole tomatoes with juices)
1 tsp (5 ml) olive oil
1 clove (5g) of garlic
5 fresh basil leaves
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