Gnocchi with Tomato Sauce and Mozzarella

Ingredients and Weight:

• 2 lbs russet potatoes, peeled and quartered
• 1 cup all-purpose flour, plus more for dusting
• 1 large egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 (28-oz) can crushed tomatoes
• 1 (6-oz) can tomato paste
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp sugar
• 1 lb fresh mozzarella cheese, sliced

Preparation Time:

• 20 minutes

Cooking Time:

• 30-40 minutes

Difficulty Level:

• 2 (Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes.
3. Drain potatoes and mash while still hot. Let cool slightly.
4. Stir in flour, egg, salt, and pepper. Knead until a dough forms.
5. Roll out dough into a rope about 1 inch thick. Cut into 1-inch gnocchi.
6. Heat a large skillet over medium heat. Add crushed tomatoes, tomato paste, onion, garlic, oregano, basil, and sugar. Bring to a simmer and cook for 15 minutes.
7. Drop gnocchi into the sauce and cook for 5-7 minutes, or until tender.
8. Transfer gnocchi to a baking dish. Top with mozzarella cheese and bake for 10-15 minutes, or until cheese is melted and bubbly.

Nutritional Information:

• Calories: 450 kcal
• Fat: 15 g
• Carbohydrates: 70 g
• Protein: 25 g

Dish Characteristics:

• Comforting and satisfying
• Rich and flavorful tomato sauce
• Soft and chewy gnocchi
• Melty mozzarella cheese

User Comments:

• "This dish was absolutely delicious! The gnocchi was cooked perfectly and the tomato sauce was rich and flavorful."
• "I loved the contrast between the soft gnocchi and the crispy mozzarella cheese."
• "This is a great dish for a special occasion or a cozy night in."

Special Precautions and Tips:

• Be careful not to overcook the gnocchi, as it will become mushy.
• If the dough is too sticky, add a little more flour.
• To prevent the gnocchi from sticking to the skillet, cook them in batches and do not overcrowd the pan.