Gnocchi stuffed

Gnocchi filled with mozzarella
and tomato with olive oil and anchovies

Ingredients

1.5 kg of potatoes

200 g of flour

2 eggs

Ingredients for the filling

Gouda (as you prefer)

Proceeding

Boil the potatoes, peel and mash them with the appropriate tool. Work the puree with flour and eggs, to obtain a homogeneous dough.

Take a piece of dough. Add the flour on both sides, cover the dough with two sheets of parchment paper before rolling out the dough with a rolling pin.

Gnocchi stuffed with Gouda with tomato sauce

When it is thin enough, cut with a glass.

Stuff the discs obtained with a bit of filling and close the disks well.

Cook in boiling salted water. 

When the gnocchi come up to the surface, wait another 5 minutes and then  drain. Add the sauce you prefer.