Skillet gnocchi is the perfect Sunday brunch option for basking in the winter sun! I have made gnocchi multiple times in the past and these pillowy soft potato dumplings hit the spot each time. However, in the past, I have always tossed them in a simple butter garlic sauce. Or flavored the gnocchi itself by switching it with sweet potato or pumpkin. But cooking gnocchi with a thick and flavoursome marinara sauce with bocconcini and fresh basil has now become my new favourite. It’s creamy and cheesy and skillet cooking lends a beautiful cheesy char!
Check out these gnocchi recipes too –
Butter garlic gnocchi
Vegan pumpkin gnocchi
Sweet potato gnocchi
Ingredients for Skillet Gnocchi (serves 2)
- Potatoes – 4, medium-sized
- AP Flour – 1 cup + more for dusting
- Egg – 1, small
- Salt and pepper – to taste
- Marinara sauce – 200g (Recipe here)
- Bocconcini cheese – 10 to 12 balls
- Basil leaves – 7 to 10
Method
- Wash and halve the potatoes, boil for about 10 minutes and drain well.
- Peel the potatoes and either pass them through a ricer or shred them very finely.
- Whisk the egg well.
- Add the egg to the shredded potatoes and mix together with a fork. Slowly mix in the flour and bring it together as a soft dough. Season with salt and pepper. Let it sit for about 30 minutes. Adding the egg to the gnocchi dough ensures that they don’t disintegrate when boiled.
- Divide the dough into 4 parts.
- Dust a pastry board well and roll out each part of the dough into a 1-inch thick string. Use a sharp knife to cut your gnoccho pieces and use the back of the fork to add in the texture. This just ensures better sauce uptake.
- Bring a pot of water to a boil. Add the gnocchi and cook for 90 seconds, remove when the pasta is afloat.
- Alongside, heat the marinara in a skillet.
- Add the cooked gnocchi to the marinara, and mix well.
- Drop the bocconcini in the skillet, cover, and cook on low heat for 10 minutes.
- The cheese would melt and make the marinara super cheesy and creamy. Turn off the heat, add the basil leaves and mix well before serving.
Skillet Gnocchi with Marinara and Bocconcini
Gnocchi with a thick and flavoursome marinara sauce, bocconcini and fresh basil.
Yield: 2 people
Calories: 469kcal
Materials
- 4 Potatoes Medium-sized
- 1 cup Flour + more for dusting
- 1 Egg small
- 200 g Marinara sauce
- 10-12 pcs Bocconcini cheese
- 7-10 Basil leaves
Instructions
- Wash and halve the potatoes, boil for about 10 minutes and drain well.
- Peel the potatoes and either pass them through a ricer or shred them very finely.
- Whisk the egg well.
- Add the egg to the shredded potatoes and mix together with a fork. Slowly mix in the flour and bring it together as a soft dough. Season with salt and pepper. Let it sit for about 30 minutes. Adding the egg to the gnocchi dough ensures that they don’t disintegrate when boiled.
- Divide the dough into 4 parts.
- Dust a pastry board well and roll out each part of the dough into a 1-inch thick string. Use a sharp knife to cut your gnoccho pieces and use the back of the fork to add in the texture. This just ensures better sauce uptake.
- Bring a pot of water to a boil. Add the gnocchi and cook for 90 seconds, remove when the pasta is afloat.
- Alongside, heat the marinara in a skillet.
- Add the cooked gnocchi to the marinara, and mix well.
- Drop the bocconcini in the skillet, cover, and cook on low heat for 10 minutes. The cheese would melt and make the marinara super cheesy and creamy. Turn off the heat, add the basil leaves and mix well before serving.
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