Name: Trattoria 'A Vucchella & Wood Oven Pizzas Gnocchi Alla Sorrentina Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 kg Russet potatoes; 200 g All-purpose flour; 1 unit Egg yolk; 1 tsp Salt

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Homemade potato gnocchi in our tomato sauce & mozzarella topped with Parmigiano - Reggiano

Boil the potatoes until fork-tender, then peel and mash them. Allow to cool slightly, then mix in the flour, egg yolk, and salt until a dough forms. Roll into ropes and cut into gnocchi pieces.

Make the Gnocchi

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add canned tomatoes, salt, black pepper, and basil. Simmer for about 20 minutes.

Prepare the Tomato Sauce

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

Cook the Gnocchi

In a baking dish, layer the gnocchi with the tomato sauce and diced mozzarella. Sprinkle with grated Parmigiano-Reggiano. Bake in a preheated oven at 180°C (350°F) for 20 minutes until golden and bubbly.

Combine and Bake

Russet potatoes

All-purpose flour

Egg yolk

Salt

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Make Gnocchi Alla Sorrentina Recipe in just 1h . Homemade potato gnocchi in our tomato sauce & mozzarella topped with Parmigiano - Reggiano

Gnocchi Alla Sorrentina Recipe

Ingredients

Gnocchi

Method

Preparation

Make the Gnocchi

Prepare the Tomato Sauce

Cook the Gnocchi

Combine and Bake

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