1 kg (2 lb) potatoes
225 g (8 oz) wholemeal flour
salt
1 egg
50 g (2 oz) butter
100 g (4 oz) Mozzarella cheese, thinly sliced
225 g (8 oz) wholemeal flour
salt
1 egg
50 g (2 oz) butter
100 g (4 oz) Mozzarella cheese, thinly sliced
for the tomato Sauce
1 - 2 tbsp oil
1 onion, chopped
2 cloves garlic, chopped
400 g (15 oz) can tomatoes, mashed
30 ml (2 tbsp) tomato puree
salt and freshly ground black pepper
7 g (1 tbsp) fresh oregano, chopped
1 onion, chopped
2 cloves garlic, chopped
400 g (15 oz) can tomatoes, mashed
30 ml (2 tbsp) tomato puree
salt and freshly ground black pepper
7 g (1 tbsp) fresh oregano, chopped
method
1. Preheat the oven to 190"C (375°F) Gas 5.
2. Peel the potatoes and boil until soft.
3. Mash well. Mash in the flour, salt, egg and half the butter. Shape into balls.
4. Make the tomato sauce. Heat the oil and fry the onion and garlic until soft.
5. Add the tomatoes, tomato puree, seasoning and herbs and simmer, stirring occasionally, for 5 minutes.
6. Layer the gnocchi in an ovenproof dish with the cheese, dotted with butter, and the tomato sauce. Finish with a cheese layer.
7. Bake in the oven for about 20 minutes until the dish has heated through and the cheese has melted.
2. Peel the potatoes and boil until soft.
3. Mash well. Mash in the flour, salt, egg and half the butter. Shape into balls.
4. Make the tomato sauce. Heat the oil and fry the onion and garlic until soft.
5. Add the tomatoes, tomato puree, seasoning and herbs and simmer, stirring occasionally, for 5 minutes.
6. Layer the gnocchi in an ovenproof dish with the cheese, dotted with butter, and the tomato sauce. Finish with a cheese layer.
7. Bake in the oven for about 20 minutes until the dish has heated through and the cheese has melted.
serving amount
serves 4
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