ローマ・フィレンツェ・ベネチア・ミラノのレストラン、ホテルなど観光情報を紹介 イタリア観光ブログ

This recipe is different from the usual Italian style. We cook it without potatoes.

Place flour, water and salt in a pot and blend it. Turn dough out onto a floured cutting board and cut into 3 portions.

Gently roll each portion into a long log about 3/4 inch thick. Cut each log into 3/4-inch pieces with a floured knife.

Press a piece of dough against tines of a floured fork, and push with a floured thumb in a forward motion toward end of tines, letting gnocchi fall from fork onto a floured kitchen towel. Repeat with remaining pieces of dough.

The gnocchi should be cooked in salted water, well drained

In the meantime, combine cherry tomatoes, oil, shallot, and salt in a saucepan over medium-low heat. Cook and stir until garlic is just toasted, 2 to 3 minutes.

Bring to a simmer and cook until tomatoes start to collapse and burst, about 10 minutes.

Add mozzarella cheese, basil and salt into the tomato mixture and stir.

Drain gnocchi and add cherry tomato and mozzarella sauce.

Add (to taste) a generous helping of Parmesan cheese.

Enjoy your gnocchi tomato style.