Gnocchi Napoli

Choux Pastry (Pâte à Choux):
- Bring the water and butter to a boil in a pot. Whisk in the flour to make a dough, whisk in the eggs, 1 at a time to make a soft paste-like dough that just holds its shape.
Gnocchi:
- Bring the water to a boil, remove from heat and whisk in the Knorr Mashed Potato flakes then rest for 2min. whisk it again just to bring together and cool slightly.
- Add the flour, cheese and choux pastry to the mash and knead to make a soft dough, be careful not to overwork it, we need it to be light and fluffy.
- Dust a work surface with flour and using small batches roll out the dough in thin logs.
- Dust a knife with flour and cut the dough into small pillow shapes.
- Place the Gnocchi into a large pot of simmering water, once they float they are ready to add to the sauce.
Sauce:
- Add the oil to a saucepan and sauté the onion, garlic, chilli, bay leaf and rosemary till fragrant and soft. Add the tomato pronto and butter and cook for 5 minutes to heat through and slightly reduce.
- Add the oregano, olives and capers and stir through, add the Gnocchi to the sauce to coat.
Garnish:
- Transfer the Gnocchi to a bowl and top with sliced buffalo mozzarella, gratinate under the salamander, then garnish with fresh basil leaves.
Chef’s Tip:
- Use choux pastry to keep the Gnocchi very light and almost melt in the mouth.

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