Potato Pesto Gnocchi with Mozzarella Cheese

For the potato pesto gnocchi with mozzarella, first prepare the pesto. To do this, pound all ingredients in a mortar to a green paste.

Grate or mash well cooled potatoes and mix with remaining ingredients, form rolls about 1.5 cm thick, cut diagonally into pieces about 1 cm thick.

Dust these simple gnocchi with a little flour, put them in boiling salted water, reduce heat, just let them draw until gnocchi float on the surface. Strain water and carefully rinse gnocchi with cold water.

Fry the cold gnocchi in a little olive oil in a pan, add pesto to taste, add a little liquid whipped cream, boil once and remove from heat. Either pour in portions into smaller ovenproof porcelain dishes, or into a large casserole dish.

Top the potato-pesto gnocchi with fresh tomato slices, sprinkle with grated mozzarella and bake in the oven over high heat until the cheese turns brown.

Preparation Tip:

This recipe Erdäpfel-Pesto-Gnocchi mit Mozzarella was provided to us by: Martin Schindler from Restaurant Jonathan & Sieglinde / www.jonathan-sieglinde.com

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