Nettle Gnocchi with Tomato Sauce and Mozzarella Cremeux

Today’s recipe, courtesy of the Apicius students from the Nutritional Cooking class, is sure to impress friends and family with its multi-color presentation. And not only:  gnocchi are a type of pasta that can easily be made at home, and you can create a community feel by gathering friends and loved ones to make them together!

Ingredients (serves10)

For the gnocchi:

1 kg cooked potatoes 
300 g of cooked, drained, and pureed nettle 
350 g flour 
1 egg 
1 tsp of salt

In a large bowl combine all the  ingredients. Use two spatulas to fold the mixture over itself to avoid the formation of gluten during the kneading process. When you get a uniform dough, set it on a lightly floured surface and cut it into four even pieces. Roll each one of these pieces of dough in cylindrical shape(s), then use a knife or a fork to cut the gnocchi, giving them the shape you prefer. When done, set aside.

For the tomato sauce:

2 kg ripe tomato concassée
2 garlic cloves, crushed
extra virgin olive oil as needed
fresh basil leaves as needed
salt to taste

In a large pan sauté the garlic cloves in the oil until golden, then add the tomatoes and salt and cook for about 10 minutes. Taste to make sure that the sauce is well cooked or needs more salt. Lastly add the fresh basil leaves. Set aside.

For the mozzarella cremeux:

400 g buffalo mozzarella 
50 g olive oil
salt and white pepper to taste

Add all the ingredients into a blender and puree until smooth. Taste the mixture and adjust with salt and white pepper to taste.

To serve:

Cook the pasta in salted boiling water, it will be ready when the gnocchi float. In the meantime prepare the serving dishes with a layer of the mozzarella cremeux spread on the bottom. Drain the gnocchi and toss with the sauce in the pan until well combined. Serve hot on top of the mozzarella cremeux.