Gluten-free gnocchi with tomato and mozzarella
Instructions
Prepare the gnocchi: cook the potatoes in their skins in boiling salted water for about 40–45 minutes, until they are thoroughly cooked. Peel the potatoes and mash them with a potato masher.
Let the potatoes cool slightly, then add the whole egg, a pinch of salt, the flour, and the starch. Mix the ingredients until the dough is smooth; add more flour if necessary. Let the dough rest for 10–15 minutes.
Dust a work surface with more rice flour, then divide the dough into several portions, roll into ropes, and finally shape into gnocchi of the desired size.
Roll them over the tines of a fork or a gnocchi board as desired.
Pour 2–3 tablespoons of oil into a skillet, add the crushed garlic, crushed peeled tomatoes, and tomato puree; season with salt, add oregano to taste, cover with a lid, and cook for about 20–25 minutes over low heat.
Add the basil at the end of cooking and remove the garlic. Drain the mozzarella and cut it into cubes. Cook the gnocchi in boiling salted water for a few moments, drain them, and transfer them to the pan with the sauce. Gently toss the gnocchi with the sauce, then pour them into a lightly oiled baking dish, adding some of the mozzarella and Parmesan.
Continue with another layer of gnocchi, mozzarella, and Parmesan.
Bake the gnocchi in a preheated oven at 250°F for about 8–10 minutes, or until golden brown.
