500g waxy potatoes, peeled
1 1/3 cup plain flour
50g unsalted butter
1 tbspn sea salt
Salt and freshly ground black pepper, to season
150g fresh mozzarella
3 tbspn Extra Virgin Olive Oil
1/3 cup basil leaves, loosely packed
Preheat a fan forced oven to 200C.
To make the gnocchi, bring a large saucepan of water to the boil. Place the peeled potatoes into the water and boil for 15 minutes or until cooked through.
Dust your work surface with flour, then pass the hot potatoes through a potato ricer and let the potato fall evenly over the flour on the bench.
Melt the butter and drizzle evenly over the potato and sprinkle over 1 tablespoon of salt.
Slowly work the flour and potato together using a pastry scraper, until you have a firm dough.
Knead the dough gently for 2 minutes then divide into quarters and roll each piece to make a long thin log about 1cm thick in diameter.
Using a lightly floured knife, cut each log into 2.5cm lengths.
Fill 2/3 of a large saucepan with water and place over a high heat to bring to the boil.
Add 1 tablespoon of salt to the water then place the gnocchi into the pot. When the gnocchi rise to the surface, wait a further 1 minute, then gently remove from the water using a slotted spoon. Ensure the gnocchi is well drained before placing onto a large baking tray.
Pour the Tomato, Olive, Rocket & Basil Sugo over the gnocchi and gently mix through, then season with salt and pepper.
Tear the mozzarella and place on top of the gnocchi, then place into the preheated oven to bake for 15 to 20 minutes or until golden brown on top.