Gnocchi Verdi al Pomodoro e Mozzarella

Name: Gnocchi Verdi al Pomodoro e Mozzarella (Green Gnocchi with Tomato and Mozzarella)
Yield: Serves 4
Cuisine: Italian
Ingredients: 6 tbsp olive oil; 500 g polpa di pomodoro or chunky passata; 150 g buffalo mozzarella, cut into small cubes; 1 garlic clove, finely chopped; 500 g polpa di pomodoro or chunky passata; 6 basil leaves, plus extra to serve; salt and pepper; salt and pepper; 500 g floury potatoes, peeled and quartered; 40 g Parmesan, grated; 1 egg; 200 g spinach, cooked, drained, squeezed dry and very finely chopped; 110 g plain flour, plus extra to dust

Green Gnocchi with Tomato and Mozzarella

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“In a way this simple, yet delicious dish can be seen to represent the colours of the Italian flag – green, red and white.”

Ingredients

500 g floury potatoes, peeled and quartered
salt and pepper
110 g plain flour

Europe
Italy
Vegetarian
Pasta
Mediterranean

Method

Cook the potatoes in slightly salted water. When soft, drain them thoroughly. Put them back into the empty pan and stir over a gentle heat for a few seconds to get rid of any lingering moisture. Mash them finely and mix gently with the flour on a work surface, together with the spinach and egg, to make a soft dough. Season lightly with salt and pepper.

Keeping your hands well floured, t