Gnocchi alla Sorrentina

Gnocchi alla Sorrentina 

Servings: 4 

 

 

 

Ingredients

The dough

.500 gr (2 1/4 cups) mashed potatoes (already cooked and mashed)
.90 gr (3/4 cup) all purpose (or gluten free) flour
.Salt
.Flour for dusting

Sauce
.300 gr (1 1/3 cup )  tomato sauce

.1 clove of garlic

.3 to 4 tablespoons of Extra Virgin Olive Oil

.Salt and pepper

 

 

To serve
.125 gr (1/2 cup) fior di latte mozzarella

.35 gr (1/8 of a cup) grated Parmigiano

.3-4 leaves of basil

 

 

 

Tools
A wooden board or a smooth surface, a spatula or a knife that isn’t sharp, a tray with parchment paper or a cloth, a pot for the water, a pan for the sauce, a small colander to scoop the gnocchi from the pot.

 

 

Instructions:

Cook and mash the potatoes

Microwave method:

Wash and dry with a cloth, unpeeled potatoes, 600 - 650 grams (about 4 2/3 cups or 1.43 pounds) then pierce the potatoes with the tip of a fork.
Microwave: 600 gr of potatoes for 13 min, at 700 w
Check the potatoes to see if they are cooked with a fork.
Leave the cooked potatoes to rest a few minutes, then peel and mash them while they are still warm.

(This method prevents humidity from getting into the potatoes, so no extra flour will be needed).

If you boil the potatoes:

Leave them in their skin and don't cut them. Wash and put them in a pot covered with water. Let them cook over medium heat. Medium sized potatoes will take about 40 minutes.

Peel and mash the potatoes while still hot using a potato ricer or a potato masher. Avoid using an electric mixer because the potatoes will become sticky.

Let the mashed potatoes cool.

 

 

 

Meanwhile prepare the sauce:

Crush the garlic and add it to the pan with the oil over low heat. As soon as the garlic releases its aroma, add the tomato and season it with a pinch of salt and a dash of freshly ground black pepper. Let the tomato sauce simmer with the lid on for about half an hour.



In a large bowl mix the cooled, mashed potatoes well with the flour and a pinch of salt until you get a smooth dough.

Make it round and cut small slices of dough a little at a time.

Roll each slice into round strips about 1/2 an inch wide then cut into little cubes.

Dust the cubes with flour, then place a portion of the cubes in a colander and shake it to remove the excess flour.

Place them on a tray covered with a cotton cloth.





Meanwhile, fill a large pot 3/4 full with water.

Place it on the stove and as soon as the water boils add a pinch of salt and throw the gnocchi in.

When the gnocchi rise to the surface, remove them with a colander, drain and place them in the saucepan with the tomato sauce.

 To serve

 

Transfer half of the tomato-flavored gnocchi to a baking tray. Add half of the diced mozzarella and a sprinkle of cheese. Do the same with the second half of gnocchi and the seasoning in order to have a total of two layers.

Set the broiler to 450 F. Place the tray of gnocchi in the center of the oven for 5-10 minutes. When the surface is crispy, take the tray out and add freshly chopped basil on top.