Gnocchi: Pillowy Potato Dumplings

Directions

Place the chopped potatoes in a saucepan and cover with water. Boil the potatoes for 10 to 15 minutes or under tender when pierced with a fork; drain. Rice the potatoes over a large plate or serving platter so that they will cool faster. Allow the potatoes to cool. In a small bowl, beat the egg and salt together. On a cleaned work surface, gently shape the cooled potatoes into a mound; create a well in the center. Add the beaten egg into the well. Using a fork, gently mix the egg into the potatoes, then using both hands, knead the egg and potatoes together, gradually adding in the flour a little at a time just until the dough reaches a smooth but slightly sticky consistency. When kneading, scrape off any dough sticking to your hands and work it back into the dough. Make sure not to overmix the dough. Set the dough aside.

Clean the work surface, and wash and dry your hands. Dust the cleaned work surface and your hands with flour. Set the dough on the flour; dust the dough. Cut the dough into six equal pieces. Using one piece of dough at a time, gently shape the dough into an oblong shape. Using the palms of both hands, roll the dough back and forth until it forms into a rope about ½-inch thick. If the dough is still sticky, dust it with flour as you work. Slice the ropes into ½-inch pieces. Set the uncooked gnocchi pieces on a lightly floured kitchen towel until all of the gnocchi pieces are ready for cooking.

Set a saucepan over medium heat, then heat 2 tablespoons of the olive oil. When the oil is hot, add the garlic to the saucepan and cook for about 1 minute or until it just begins to brown. Add the tomatoes to the saucepan; cook and stir for a couple of minutes. Add the sugar to the saucepan; stir. Season the tomato mixture with salt and black pepper. Bring the mixture to a boil, then reduce heat to low.

While preparing the tomato mixture, set a separate, large saucepan over medium heat. Heat the remaining 3 tablespoons of olive oil plus the butter. Add the uncooked gnocchi to the saucepan when the oil and butter are hot. Stir the gnocchi to coat them with the oil and butter. Spread the gnocchi into one layer; season with salt and black pepper. Let the gnocchi cook for 5 minutes without stirring them so that they brown on the bottom. After 5 minutes or once brown on the bottom, turn each gnocchi over and allow them to cook for 5 minutes or longer until browned. Remove the saucepan from the heat.

Remove the tomatoes from the heat. Add the baby mozzarella to the saucepan with the tomatoes and stir long enough to heat up but not melt too much. You want the mozzarella to retain its shape.

Plate the gnocchi, then top with the tomato mixture. Garnish with parsley and serve with grated parmesan.