Name: Cheese Stuffed Gnocchi with Four Cheese Pomodoro Sauce
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 (8.82-ounce) package DeLallo Gnocchi Kit; 1 (8-ounce) DeLallo Havarti Cheese Wedge, shredded; 1 (25.25-ounce) DeLallo Pomodoro Fresco Four Cheese Sauce; 8 ounces Ciliegine mozzarella balls; Fresh basil leaves, torn; 1 teaspoon red pepper flakes

Ingredients

2 1/2 pounds potatoes (about 4 lg. potatoes or 6 sm. potatoes)

2 1/2 cups all-purpose flour, 1/2 cup or more for working dough

1 egg

1/2 teaspoon salt

1 (8-ounce) DeLallo Havarti Cheese Wedge, shredded

1 (25.25-ounce) DeLallo Pomodoro Fresco Four Cheese Sauce

8 ounces Ciliegine mozzarella balls

Fresh basil leaves, torn

1 teaspoon red pepper flakes

Directions

In a large pot with just enough water to cover them, boil potatoes with their skins on. The skin helps the potato not too absorb access water. (Dry potatoes are good. Water potatoes are bad.) Boil for about 20 minutes or until fork tender. Over-boiling will cause potatoes to become mushy and too wet.

Drain well. Remove potatoes and drain well. Allow them to cool in a colander or over cheesecloth.

Peel boiled potatoes, removing any brown spots that might be below the skin. Using a potato ricer, rice peeled potatoes. If they appear watery at this point, allow them to rest on a dishtowel to absorb excess water.

Mound riced potato on the middle of a wooden board or a clean, dry countertop. Top with flour. Sprinkle with salt.

Stir with a fork until dough begins to form. Knead by hand until the dough no longer sticks. Transfer to a lightly floured surface and form into a loaf shape.

To form gnocchi, use a knife to cut dough into 1-inch strips. Roll out each strip by-hand into long ropes. Cut each rope into 1-inch pieces.

Roll each piece into a ball. Press to flatten into 1-inch disks.

Place a small amount of cheese onto each disk. Fold the dough around it to create a small round dumpling. Cover and set aside.

Warm sauce in a cast-iron skillet over medium heat, about 8-10 minutes.

Boil 5 quarts of salted water in a large pot. Cook the gnocchi 3-5 minutes. Gnocchi are done once they float to the top. Remove gnocchi with a slotted spoon to drain and add to prepared sauce.

Top gnocchi with mozzarella. Transfer to the oven and bake for 10-15 minutes or until cheese is melted. Remove from oven. Serve topped with fresh torn basil leaves and red pepper flakes.