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Gnocchi with Tomato Sauce and Mozarella

The chefs are inspired by the taste of Italy in episode 10 of Perfect.

For the gnocchi:

For the tomato sauce:



Do not over mix the ingredients. The more you mix the tougher and more solid the gnocchi will become rather than light and fluffy pillows.

Leave the potato to cool before adding the egg yolks; otherwise it will start cooking rather than binding the potato and flour.

Marking one side of the slightly flattened gnocchi with the back of a fork gives them a more professional finish.

Try flavouring other ingredients such as parmesan or spinach. Make sure to wring out the spinach well first.

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» Top Wine Matches For This Recipe

Andrew Graham

Organic Reds, Organic Whites and Sauvignon Blanc are the best wines to pair with Gnocchi with Tomato Sauce and Mozarella.


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