Mozzarella-Stuffed Gnocchi
Potato gnocchi seasoned with parsley, thyme and spices, stuffed with cubes of mozzarella that melt as they cook. The classic for the first of the month.
- 12 large potatoes
- Coarse salt (for cooking the potatoes)
- 4 eggs
- 10 sprigs parsley
- All-purpose flour (as needed)
- Thyme, crushed red pepper, sweet paprika, pepper, fine salt
- A splash of oil
- Mozzarella (cubed, for stuffing)
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1
Boil the potatoes
Boil the potatoes whole with the skin on, in salted water. Cook ~40 min until they're easily pierced. Drain and let cool before peeling (they absorb less water that way).
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2
Mash the potatoes
Peel the potatoes by scraping off the skin and mash in a pot with a fork until lump-free. Let cool.
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3
Build the dough
Turn the potato out onto the counter, shaping it into a ring. Add the oil and the 4 eggs. Chop the parsley leaves and add them along with the thyme, crushed red pepper, paprika, pepper and salt.
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4
Knead in the flour
Add flour around the edge and a bit in the middle. Knead from the edges toward the center, adding flour until the dough is workable. Don't overknead or it turns sticky.
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5
Cube the mozzarella
Let the dough rest while you cut the mozzarella into cubes.
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6
Stuff the gnocchi
Shape the gnocchi, stuffing a cube of mozzarella inside each one. Place them on a floured surface.
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7
Cook the gnocchi
Boil in water with oil and salt. When they float to the surface, cook 1 more minute and remove.
- Cold potatoes before peeling = less water absorbed = less flour needed.
- Don't overknead: the dough turns sticky and needs more flour, which makes the gnocchi tough.
- They can be frozen raw so you always have some ready.