Baked Potato Gnocchi Recipe

Ingredients for Baked Potato Gnocchi

• 3 cups all-purpose flour, plus more for dusting
• 2 lbs russet potatoes, cooked and mashed
• 1/4 cup (1/2 stick) unsalted butter, melted
• Salt And Pepper
• 1/4 tsp freshly grated nutmeg
• Mozzarella Cheese
• 1 1/2 cups your favorite tomato sauce
• 1 1/2 cups béchamel sauce (or your favorite white sauce recipe)

How to Make Baked Potato Gnocchi

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together the flour, salt, pepper, and nutmeg.
3. Make a well in the center of the flour mixture.
4. Add the mashed potatoes and melted butter to the well.
5. Gently mix the potatoes and flour until a soft dough forms. Do not overmix.
6. Lightly flour a clean surface and turn the dough out onto it. Knead gently for 2-3 minutes, until just smooth.
7. Divide the dough into 4 equal pieces.
8. Roll each piece into a long rope, about 1 inch in diameter.
9. Cut each rope into 1/2-inch pieces.
10. Bring a large pot of salted water to a boil.
11. Gently drop the gnocchi into the boiling water in batches (avoid overcrowding).
12. Cook for 4-5 minutes, or until the gnocchi float to the surface.
13. Remove the cooked gnocchi with a slotted spoon and set aside on a baking sheet lined with paper towels.
14. Grease a 9x13 inch baking dish.
15. Arrange half of the cooked gnocchi in the prepared baking dish.
16. Top with half of the mozzarella cheese, then half of the white sauce, and finally half of the tomato sauce.
17. Repeat layers with the remaining gnocchi, mozzarella, white sauce, and tomato sauce.
18. Garnish with fresh parsley, if desired.
19. Bake for 30-35 minutes, or until golden brown and bubbly.
20. Let cool slightly before serving. Serve hot with a fresh tossed salad.