Gnocchi stuffed with smoked mozzarella
Jun 30, 2008 2:00am- 45 mins cooking
- Serves 6
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Ingredients
Gnocchi stuffed with smoked mozzarella
- 1 kilogram desiree potatoes
- 1 egg, lightly beaten
- 200 gram plain four, plus extra for dusting
- salt
- 100 gram smoked mozzarella, cut into 1/2cm dice
Burnt butter and sage sauce
- 150 gram butter
- 8 fresh sage leaves
- salt and pepper
- parmesan, to serve
Method
Gnocchi stuffed with smoked mozzarella
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1Place potatoes in a large saucepan and cover with cold water. Bring to the boil and cook 20-25 minutes or until potatoes are tender; drain.
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2When potatoes are cool enough to handle, peel skins off. Place into a ricer or mash until smooth.
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3Place potato onto a clean flat work surface and make a well in the centre. Crack egg into the centre and add flour and salt. Knead mixture gently together to form a soft dough.
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4Cut dough into 10 portions and roll into a long thin logs 2cm in diameter. Cut each log into 1.5cm portions.
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5Place one piece of smoked mozzarella into gnocchi and press dough to enclose. Place onto a lightly floured tray and continue with remaining dough and cheese.
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6Bring a large pot of salted water to the boil. Gently drop 20 gnocchi into cooking water. Stir once; when gnocchi rises to the top, scoop out with a slotted spoon and place into a large bowl. Repeat with remaining gnocchi.
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7For sauce, place butter and sage leaves into a pan over medium heat and allow to froth and colour.
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8Once butter is a golden brown colour, remove and season with salt and pepper; pour over gnocchi and serve with extra parmesan cheese.
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