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  • Writer's pictureLexi Mestas

Baked Gnocchi in Otamot Tomato Sauce


3 lbs russet potatoes

fine-grained salt

3 egg yolks, whisked

3/4 cup all-purpose flour (plus extra for dusting)

8 oz mozzarella cheese

1 jar Otamot tomato sauce

1/4 cup grated finely Parmesan cheese

4 tbsp olive oil

basil leaves & pesto for garnish

salt and pepper, to taste



1. Preheat oven to 450 F. Line a baking sheet with parchment paper and an even layer of fine-grained salt. Place the potatoes on top of the salt and roast for 45 minutes. Remove the potatoes and bring the oven temperature down to 400 F.

2. Allow the potatoes to cool completely. Peel skins from the potatoes and push the potatoes through a ricer or a fine grater.

3. Lay the riced potatoes on a floured surface and top with the egg yolks. With a fork, gently mix until combined. Begin folding over until flour and egg yolk are fully combined. Avoid a kneading or smearing motion as it will over-work the dough.

4. Divide the dough into 4-sections, working with one at a time to roll into logs 1" in diameter. Cut pillows about the width of your index fingers. Add more flour as needed to avoid sticking.

5. Bring a large pot of water to a rolling boil and drop the gnocchi in. When they are finished, they will float to the top - about 30 seconds. Immediately remove from water and set aside.

6. In a dutch oven or casserole dish, drizzle in 2 tbsp of olive oil and cover with 4 oz of mozzarella cheese. Top with gnocchi, cover in sauce, and top with mozzarella cheese, Parmesan, and remaining 2 tbsp of olive oil. Sprinkle with 1 tsp kosher salt.

7. Bake at 400 F for 20 minutes and top with additional Parmesan, pesto, and basil leaves. Add salt and pepper to taste.

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