Homemade Gnocchi with Smoked Mozzarella

Homemade Gnocchi with Smoked Mozzarella
8 servings

Recipe courtesy of Enza Aloi, Executive Chef, Terroni.Yield is 8 servings.




medium russet potatoes (1 ¾ pounds total)
large egg yolk
cup unbleached all-purpose flour (or more as needed)
cup grated Parmesan


Tbsp olive oil
garlic clove, minced
roasted red peppers, peel, seeded and cut into julienne
Tbsp chopped fresh parsley
4 ¼-inch
thick slices smoked mozzarella, cubed
Tbsp shredded fresh basil
cup fresh or canned tomato sauce
Coarse salt and freshly cracked black pepper


Grated Parmesan, to taste
2 ¼-inch
thick slices smoked mozzarella, cubed
Tbsp shredded fresh basil


Step 1

Preheat oven to 400 degrees F.

Step 2

Line a baking sheet with parchment paper.

Step 3

Pierce the potatoes a few times with a sharp paring knife and put them in the oven.

Step 4

Bake potatoes until tender and cooked through, about 40 minutes.

Step 5

When cool enough to handle (the hotter the potatoes, the lighter the gnocchi), peel potatoes and pass them through a ricer, if you don’t have a ricer you can use an ordinary masher.

Step 6

Spread the potatoes on a baking sheet and let cool completely.

Step 7

Once potatoes are cooled, gather them into a mound on a cutting board and form a well in the centre.

Step 8

Put the egg yolk into the well and begin kneading the potato and egg together with both hands, gradually adding the grated Parmesan and enough of the flour to form a smooth but slightly sticky dough.

Step 9

Keep in mind that the longer the dough is kneaded, the more flour it will require and the heavier it will become.

Step 10

Roll the dough into finger thick strips and cut into 1/2-inch pieces.

Step 11

Sprinkle the pieces lightly with flour.

Step 12

Using the tines of a fork and the tip of your thumb take one segment and roll it downward toward the tips of the tines. This action will give your dumpling a deep indentation on one side and a ridged surface on the other.

Step 13

Put the dumplings on a baking sheet lined with a floured kitchen towel.

Step 14

Cook immediately or freeze.

Step 15

To freeze the gnocchi, line a baking sheet with parchment paper. Spread a single layer of gnocchi on the parchment. Cover the layer of gnocchi with another sheet of parchment. Spread another layer of gnocchi on the parchment. Repeat with remaining gnocchi, finishing with a layer of parchment paper. Then wrap tightly with plastic wrap and freeze.

Step 16

Heat the olive oil in a large skillet.

Step 17

Add the garlic and saute for 1 minute.

Step 18

Add the roasted red peppers and the parsley.

Step 19

Add the cubed smoked mozzarella and the basil.

Step 20

Add the tomato sauce and simmer.

Step 21

Season to taste.

Step 22

Bring 6 quarts salted water to a rigorous boil.

Step 23

Add the gnocchi, stirring gently and continuously with a wooden spoon.

Step 24

Cook the gnocchi until they rise to the surface, about 1 minute.

Step 25

After they rise to the surface continue cooking them for an additional minute.

Step 26

Remove the gnocchi from the water with a slotted spoon or a skimmer, and transfer to the saucepan with the sauce.

Step 27

Stir until the gnocchi are covered with the sauce.

Step 28

Plate and garnish with freshly grated Parmesan, cubed smoked mozzarella and the shredded basil.

Rate Recipe

My rating for Homemade Gnocchi with Smoked Mozzarella