Caprese gnocchi

Ingredients for 4 servings:

• 1 kg potatoes, floury
• 250 g flour
• 100 g semolina (durum wheat semolina)
• 1 egg(s)
• 1 large onion(s)
• 1 clove(s) garlic
• 2 can/n tomatoes, (pizza tomatoes)
• Salt and pepper, from the mill
• 1 tbsp parsley, finely chopped
• 25 g capers
• 125g mozzarella
• 1 pinch of nutmeg
• salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash the potatoes and wrap them in aluminum foil while they are still wet. Preheat the oven to 200°C, or 160°C fan-assisted. Cook the potatoes in the oven for 1 hour, then peel them and press them through a potato ricer. Season the potato stiffeners well with salt, pepper, and nutmeg, then knead them with the flour, semolina, and egg to form a smooth dough. Form the dough into rolls about 2 cm thick and divide them into 1 cm pieces. Shape them into balls and flatten them with a fork to create the typical gnocchi shape. For the tomato sauce, heat the olive oil in a saucepan and sweat the diced onion and garlic until translucent. Add the tomatoes and season with sugar, salt, and pepper. Bring a large pan of salted water to a boil. Add the gnocchi to the bubbling salted water, bring to a boil once, then reduce the heat and let the gnocchi simmer until they rise to the surface. Season the tomato sauce and stir in the drained capers and chopped parsley. Drain the mozzarella and tear it into small pieces. Drain the gnocchi and serve with the sauce on plates, sprinkled with mozzarella.