½ Tbsp semolina ((as needed for dusting baking trays))
1 recipe tomato sauce ((see NOTES or recipe card below))
8 oz fresh mozzarella (di bufala if you can find it chopped into small pieces)
3 Tbsp Parmesan (grated, or Pecorino cheese)
4 fresh mozzarella (bocconcini, optional)
4 sprigs Italian basil ((fresh-optional))
Instructions:
Measure the water and put into a kettle or pot to boil. Place the flour in a large bowl and make a well in the center. Pour the boiling water into the well in the flour.
Using the handle of a wooden spoon, or a spurtle, if you have one, stir the water into the flour as quickly as possible, mixing as much of the flour into the water as possible while the water is still hot.Continue stirring until the mixture is cool enough to handle, then begin to gently knead by hand until a rough dough is formed. Place onto a floured countertop and continue to knead gently.
The dough should come together nicely, but it will become dry and hard quickly, so keep it covered with slightly damp cloth as you roll the gnocchi. Cut a slice of dough and begin to roll it into a long sausage shape on a lightly floured counter.
Once the piece of dough is rolled into a uniform size from end to end, cut ½" to ¾" (pick one size and make them all the same) pieces and no, this is not my best knife (cutting on granite is not recommended)!
Now you are ready to start making rolling the gnocchi, but before you begin, sprinkle a baking tray lightly with semolina or fine corn meal, or even flour (but semolina works best so they don't stick to the tray). If you don't have the wooden gnocchi tool, use a dinner fork. Begin by holding one piece of dough with your thumb and two fingers, gently push your fingers into the dough, rolling it down the tool or fork until it is a circular shape.
Place the finished gnocchi on the prepared tray and continue the rolling, cutting and shaping until all the dough has been used.
Keep the gnocchi covered with a clean kitchen towel until you are ready to cook them.
See recipe card below or the notes for the sauce recipe.
Carefully drop the gnocchi into salted water that is at a rolling boil. I cooked them in two batches so they don't stick and cook more quickly. When they rise to the top, let them cook about 3 or 4 minutes, then remove them with a strainer.
In a large pot or bowl, add a little sauce to the bottom and begin adding the gnocchi. Add more sauce and the rest of the gnocchi when it's finished cooking. Add the chopped mozzarella and some grated Parmesan or Pecorino cheese. Gently mix to combine. Add a little of the water from boiling the gnocchi if it seems a little too dry.
Put the gnocchi into oven-proof bowls, place on a tray and bake in a 400˚F (200˚C) oven for about 20 minutes. Remove when bubbling and completely heated through.
Add one bocconcino of mozzarella to the center of each bowl with a sprig of basil, and serve.