Italian cuisine · Dough, Pasta & Rice

Gnocchi alla Sorrentina

Homemade potato gnocchi in tomato sauce, baked in the oven with mozzarella and basil.

Ingredients · for 4 servings

• 1 kg floury potatoes
• 250 g flour
• 1 egg
• 600 g strained tomatoes
• 250 g mozzarella
• 60 g Parmesan
• 2 garlic cloves
• 1 bunch basil
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Boil the potatoes in their skins until soft for 25-30 min., peel them immediately, press through a ricer and let them steam off on the work surface for 10 min.
2. Quickly work the flour, egg and 1 tsp salt into the potatoes into a soft dough - knead as little as possible, or the gnocchi turn tough.
3. Shape the dough into thumb-thick rolls, cut into 2 cm long pieces and roll them over the back of a fork so they get their ridges.
4. Warm the olive oil with the crushed garlic cloves, add the strained tomatoes, salt them and reduce uncovered for 20 min., until the sauce is thick; remove the garlic and stir in the basil.
5. Cook the gnocchi in batches in simmering salted water, skimming them out with a slotted spoon as soon as they rise after 2-3 min., and toss them in the sauce.
6. Fill everything into a baking dish, sprinkle with diced mozzarella and Parmesan and bake at 220°C top/bottom heat for 12-15 min., until the cheese has golden spots.