"This is my basic potato gnocchi recipe. I was given the tip years ago from a wonderful Italian cook to bake rather than boil the potatoes. This gives more flavor to the gnocchi, and keeps the moisture level low allowing you to use less flour.

In this recipe, soft potato dumplings are topped with fresh tomato basil sauce, and chunks of fresh mozzarella cheese are folded into the hot dish just before serving. You will not need the entire 4 cups of sauce for the gnocchi, so just store the remainder in the refrigerator for another use.

Good quality imported tomatoes from Italy are so flavorful you can eat them right out of the can. I prefer to use Pomi brand, from Italy which you find in a box that is a little less than 28 ounces. Many groceries today do sell imported tomatoes, but certainly if you can’t find them in your local grocery, an Italian specialty store will stock them."

Servings: 4 / Calories: 423–536 (1-2 cups flour)