Gnocchi Alla Sorrentina Recipe

Cooking Instructions

1. 1

   Prepare the Gnocchi

   Boil the potatoes in salted water until fork-tender. Once cooked, drain and peel them while they are still warm. Mash the potatoes until smooth, then let them cool slightly.

2. 2

   Make the Dough

   On a clean surface, combine the mashed potatoes, flour, egg, and salt. Knead gently until a soft dough forms. If the dough is too sticky, add a little more flour. Divide the dough into small portions and roll each into a rope about 1.5 cm thick. Cut into 2 cm pieces and shape each piece with a fork.

3. 3

   Cook the Gnocchi

   Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

4. 4

   Prepare the Sauce

   In a saucepan, heat olive oil over medium heat. Add the San Marzano tomatoes and simmer for about 10 minutes. Season with salt and add fresh basil.

5. 5

   Combine Gnocchi and Sauce

   In a baking dish, layer half of the tomato sauce, then add the cooked gnocchi. Top with the remaining sauce and tear the fresh mozzarella into pieces, distributing it evenly on top. Sprinkle with grated Parmesan cheese.

6. 6

   Bake

   Preheat the oven to 200°C (400°F). Bake the gnocchi for about 20 minutes, or until the cheese is melted and bubbly. Garnish with more basil before serving.