|Flour||250 Milliliter (1 Cup)|
|Cooked potatoes||500 Milliliter (2 Cup)|
|Butter||60 Milliliter (4 Tablespoon)|
|Grated mozzarella cheese||125 Milliliter (0.5 Cup)|
|Tomato sauce||375 Milliliter, heated (1.5 Cups)|
|Ricotta cheese||125 Milliliter (0.5 Cup)|
|White pepper||To Taste|
Place flour in bowl and form well in center.
Add potatoes, nutmeg and 3 tbsp (45 ml) butter; pinch dough to incorporate.
Season and remove dough from bowl.
Place on counter and knead with the heel of your hand until smooth.
Shape dough into ball and cut into 4 quarters.
Roll each quarter into a cylindrical shape with a diameter of about 1 in (2.5 cm).
Slice into 1/2 in (1.2 cm) pieces.
Cook in salted simmering water for about 5 minutes.
Monitor heat to keep water simmering without breaking into a boil.
When cooked, gnocchi should rise to the surface.
Remove with slotted spoon and set aside to drain on paper towel.
Preheat oven to 375°F (190°C).
With remaining butter grease large baking dish.
Season mozzarella with salt and pepper.
Mix ricotta cheese with tomato sauce over low heat for 1 minute.
Layer gnocchi, mozzarella and sauce in baking dish.
Bake 12 minutes.
Change oven setting to broil and continue cooking 4 minutes.