Potato gnocchi with fresh tomato-garlic sauce is a great after-school or after-exercise meal. The carbs from the potatoes and protein from the cheese refuels the body, while the simple tomato sauce makes it all super delicious.
Cook potatoes. (Bake at 400° for 1 hour or until very soft. Or microwave for 7-10 minutes or until very soft.)
While potatoes are warm, cut in half and scoop insides out into a bowl. Discard potato skins. Mash potatoes in bowl. Using a hand mixer, finely mash potatoes. Add potato starch and egg yolks; combine with hand mixer to make a dough.
Divide dough into six parts. Working with one part at a time, roll out onto a surface lightly sprinkled with potato starch. Roll dough into a long rope, about 3/4-inch thick. Cut rope into 3/4-inch pieces. Roll each piece down the tines on the back side of a fork to create ridges. Place each piece onto a tray lined with parchment paper. If using soon, chill until ready for use. Or freeze for up to a month.
When ready to cook, heat lightly salted water about 2-inches deep in a deep skillet. When the water is gently simmering, add gnocchi and cook for 2 minutes. Remove gnocchi with a slotted spoon to a plate until sauce is ready.
Heat olive oil and butter in a large skillet. Add cherry tomatoes and cook for 5 minutes, covered, or until tomatoes begin to pop, stirring occasionally. Stir in garlic; cook an additional 1-2 minutes. Remove from heat and stir in basil.
Combine gnocchi, sauce, and mozzarella balls in a large bowl. Divide evenly among 6 bowls; top evenly with Parmesan cheese.
You can shorten the cook time and ready time by using a microwave. If you use a microwave, the cook time will be 15 minutes and the ready time will be 35 minutes.
Nutritionals are per serving (about 1 1/2 cups).
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