Gnocchi Sorrentina
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 475.9
- Total Fat: 18.4 g
- Cholesterol: 112.0 mg
- Sodium: 741.6 mg
- Total Carbs: 61.3 g
- Dietary Fiber: 8.3 g
- Protein: 18.3 g
View full nutritional breakdown of Gnocchi Sorrentina calories by ingredient
Introduction
Homemade potato gnocchi baked with tomato basil sauce and mozzarella! Homemade potato gnocchi baked with tomato basil sauce and mozzarella!Number of Servings: 2
Ingredients
-
300 grams Potato, raw
1 large Egg Yolk
0.5 cup Flour - Gold medal all purpose flour
1 cup Sauce, Bertolli Tomato and Basil Spaghetti Sauce
0.66 cup Great Value Fancy Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 tsp Kraft grated parmesean cheese
6 fresh basil leaves
.5 cup, chopped Onions, raw
1 tbsp Olive Oil
2 tsp Aldi Minced Garlic (by MSTONYA610)
Directions
1. Preheat oven to 400 degrees F
2. Peel and dice potato into 1/4 in cubes
3. Put potato in pot, cover with water, and boil for 20 min
4. Drain potato, return to pot, add egg yolk and mash with a fork
5. Add the flour into the pot and kneed until it forms a ball of dough
6. Divide the dough in 2 and roll out into logs about 1/2 in diameter
7. Cut logs into 1/4 in pieces
8. If you have a board, roll each pieces along the board for the indents. If not, use the back of a fork and roll it over the dough in a circular motion
9. Bring a pot of water to boil and add gnocchi. Once they float boil for 3 more minutes, then remove with a slotted spoon
10. Heat oil over med-high heat in a small skillet and add garlic and onion. Sautee until carmalized.
11. Place gnocchi in 2 oven safe bowls, and top each bowl with half of the onions, sauce, and mozzarella.
11. Bake for 15 minutes until cheese starts to golden
12. Chop the fresh basil finely and top each bowl with half, sprinkle each bowl with 1tsp parmesean cheese, and serve!
Serving Size: Serves 2
2. Peel and dice potato into 1/4 in cubes
3. Put potato in pot, cover with water, and boil for 20 min
4. Drain potato, return to pot, add egg yolk and mash with a fork
5. Add the flour into the pot and kneed until it forms a ball of dough
6. Divide the dough in 2 and roll out into logs about 1/2 in diameter
7. Cut logs into 1/4 in pieces
8. If you have a board, roll each pieces along the board for the indents. If not, use the back of a fork and roll it over the dough in a circular motion
9. Bring a pot of water to boil and add gnocchi. Once they float boil for 3 more minutes, then remove with a slotted spoon
10. Heat oil over med-high heat in a small skillet and add garlic and onion. Sautee until carmalized.
11. Place gnocchi in 2 oven safe bowls, and top each bowl with half of the onions, sauce, and mozzarella.
11. Bake for 15 minutes until cheese starts to golden
12. Chop the fresh basil finely and top each bowl with half, sprinkle each bowl with 1tsp parmesean cheese, and serve!
Serving Size: Serves 2
