Gnocchi stuffed with smoked mozzarella

  • 45 mins cooking
  • Serves 6
  • Print


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


Gnocchi stuffed with smoked mozzarella
  • 1
    Place 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.
  • 2
    When potatoes are cool enough to handle, peel skins off. Place into a ricer or mash until smooth.
  • 3
    Place 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.
  • 4
    Cut dough into 10 portions and roll into a long thin logs 2cm in diameter. Cut each log into 1.5cm portions.
  • 5
    Place 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.
  • 6
    Bring 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.
  • 7
    For sauce, place butter and sage leaves into a pan over medium heat and allow to froth and colour.
  • 8
    Once 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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