Directions:
- Place the potatoes in a large pot and just cover with cold water. Boil the whole potatoes until they are soft, about 45 minutes. While still warm, peel the potatoes and pass them through a food mill onto a clean pasta board.
- Make a well in the center of the potatoes and sprinkle with the flour. Place the egg and salt in the center of the well and, using a fork, stir the egg into the flour and potatoes. Bring the dough together, kneading gently until a ball is formed, and continue to knead for another 4 minutes, until the dough is dry to the touch. Cut a tennis-ball sized hunk of dough off the main ball and roll it into a dowel about 3/4-inch thick. Cut across the dowel to form pellets about 1 inch long. Flick each pellet down the tines of a fork to form the traditional gnocchi shape. Repeat with the remaining dough.
- In a 14 to 16-inch frying pan, combine the pepper flakes, tomato sauce, and 1 teaspoon salt. Bring to a boil, reduce the heat, and simmer 15 minutes, or until the sauce is as thick as good porridge. (At this point the sauce could be refrigerated for up to 2 days).
- When you are ready to serve the gnocchi, bring 6 quarts of water to a boil and add 2 tablespoons salt.
- Drop the gnocchi into the boiling water and cook until floating aggressively, 4 to 5 minutes. Carefully transfer the gnocchi to the pan with the sauce, using a slotted spoon. Turn the heat to medium and toss gently for about 30 seconds. Tear the basil leaves into a few pieces and add to the sauce along with the mozzarella cubes. Toss together for 30 seconds longer. Pour into a heated bowl and serve immediately.
- BASIC TOMATO SAUCE: In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 534.85 Kcal (2239 kJ) | ||
| Calories from fat | 101.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.23g | 17% | |
|---|---|---|---|
| Cholesterol | 37.8mg | 13% | |
| Sodium | 701.81mg | 29% | |
| Potassium | 1405.08mg | 30% | |
| Total Carbs | 83.35g | 28% | |
| Sugars | 3.25g | 13% | |
| Dietary Fiber | 7.36g | 29% | |
| Protein | 24.57g | 49% | |
| Vitamin C | 21.9mg | 37% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 4.6mg | 26% | |
| Calcium | 448.5mg | 45% | |
| Amount Per 100 g | |||
| Calories | 155.18 Kcal (650 kJ) | ||
| Calories from fat | 29.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.26g | 17% | |
|---|---|---|---|
| Cholesterol | 10.97mg | 13% | |
| Sodium | 203.62mg | 29% | |
| Potassium | 407.67mg | 30% | |
| Total Carbs | 24.18g | 28% | |
| Sugars | 0.94g | 13% | |
| Dietary Fiber | 2.13g | 29% | |
| Protein | 7.13g | 49% | |
| Vitamin C | 6.4mg | 37% | |
| Iron | 1.3mg | 26% | |
| Calcium | 130.1mg | 45% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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