Green. Red. White. All the colours of the Italian flag are represented here. Because of its uncomplicated nature, this recipe relies on excellent ingredients.
Green Gnocchi with tomato and mozzarella
- 500g Cooked, mashed floury potatoes
- 110g Plain flour
- 200g Spinach, cooked, squeezed dry, very finely chopped
- 1 Egg
- 40g Parmesan, freshly grated
- 150g Buffalo mozzarella, cut into small cubes
- Tomato sauce
- 1 Garlic clove, peeled and finely chopped
- 6 tbsp Olive oil
- 400g tin Chopped tomatoes
- 6 Basil leaves
- Make the gnocchi by mixing together the potatoes, flour, spinach and egg, adding more flour if the dough is too wet. Season lightly. Using your hands, roll the mixture into little sausage shapes. Cut these into 3cm chunks, then press one side of each gnocchi with the tines of a fork to create a ridged impression.
- Make the simple tomato sauce by frying the garlic in the olive oil for a few minutes, until soft. Add the tomatoes, basil and some salt and pepper, and cook for about 20 minutes.
- Cook the gnocchi in salted, simmering water for about a minute or until they float to the surface. When ready, drain, then add the sauce, parmesan and some pepper, and mix well.
- Divide the gnocchi between the plates, sprinkling over the mozzarella cubes and some more basil leaves to finish.
This simple yet satisfying meal of dense textures and powerful flavours would suit a juicy, soft chianti. Waitrose Chianti 2007/08 Tuscany, Italy. Bin 82016; £4.99.
- Preparation time: 30 minutes
- Cooking time: 20 minutes
- Total time: 50 minutes
Typical values per serving:
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This recipe was first published in Tue Sep 01 01:00:00 BST 2009.