Gnocchi with Tomatoes and Mozzarella

Ingredients

• 1 kg waxy potatoes
• Salt
• 1 egg
• 200 g Flour
• nutmeg
• flour (for working)
• 350 g cocktail tomatoes
• a handful parsley
• 1 Garlic clove
• 40 g Butter
• pepper (ground)
• 1 tsp vanilla essence
• a pinch chili powder
• 100 g Mozzarella

Instructions

1. 1.

   Wash the potatoes and cook them in salted water for about 30 minutes. Drain, peel, press through a potato masher and let steam off. Add the egg and flour to the potatoes. Season with salt and nutmeg. Knead everything into a smooth dough. On a floured work surface roll it into finger‑thick ropes and cut pieces about 1.5 cm wide. Roll each piece over the back of a fork and cover with a kitchen towel; let rest for about 15 minutes.

2. 2.

   Meanwhile wash the tomatoes and rinse the parsley, pluck the leaves from the stems and roughly chop about half. Peel the garlic and dice finely.

3. 3.

   Preheat the oven to 180 °C fan‑forced.

4. 4.

   Add the gnocchi to boiling salted water. Let them gently float for about 5 minutes.

5. 5.

   Heat butter in a pan and sauté the garlic until translucent. Add the tomatoes and season with salt, pepper, vanilla essence and chili powder. Drain the gnocchi and toss them with chopped parsley in the seasoned butter. Transfer to a baking dish, break up the mozzarella and mix it in. Bake in the preheated oven until the cheese is melted.

6. 6.

   Serve the gnocchi with tomatoes and mozzarella sprinkled with the remaining fresh parsley.