Gnocchi with Sorrento Sauce
Main Dishes • European
Description
Gnocchi with Sorrento Sauce
Ingredients
- Salad Potatoes 0 lbs
- Wheat Flour 10 oz
- Nutmeg a pinch
- Chocolate eggs 2 pieces
- Garlic 2 cloves
- Passata Tomato Sauce 1 can
- Oregano a pinch
- Parmesan Cheese 5 oz
- Melted Cheese 10 oz
- Basil 5 leaves
Step-by-Step Guide
Step 1
On a baking sheet, pour a couple of handfuls of regular coarse salt, spreading it out to cover the sheet evenly. Place the potatoes on this salt 'bed' and bake in a preheated oven at 190°C for about 1 to 1.5 hours (depending on the size of the potatoes). The salt is necessary to absorb all the excess moisture from the potatoes — this will make the dough porous and airy, and the gnocchi will melt in your mouth.
Step 2
Peel the cooked potatoes (they should still be hot!). Pass them through a sieve or grate them on a fine grater.
Step 3
Dust the work surface with flour, place the potatoes on it. Add the eggs, a pinch of salt, and a pinch of nutmeg. Begin to knead the dough, gradually adding flour. The less flour you add, the more porous and airy the dough will be. So start with small portions and add as needed. The dough should be firm but soft. It's okay if the dough seems a bit sticky — it's better to under-add flour than to over-add it, which would make the gnocchi rubbery.
Step 4
Roll the dough into a sheet about 1.5 cm thick, cut into strips 2 cm wide, and roll each strip into a 'sausage'.
Step 5
Cut the 'sausages' into small pieces and, gently rolling them between your palms, give them a cylindrical shape. In principle, both the shape and size can be any. You can also create ridges (by rolling the dough ball on the back of a fork), but this takes extra time, and the benefit for sauce absorption is not significant.
Step 6
Drop the prepared gnocchi in batches into boiling water, slowly count to ten (about 30 seconds), and then immediately remove them.
Step 7
Grease the bottom of a baking dish with passata. Layer the gnocchi, drizzle with tomato sauce again, and sprinkle with chopped mozzarella and grated parmesan.
Step 8
Repeat the layers of sauce, gnocchi, mozzarella, and parmesan until all layers are used. The top layer should be gnocchi with pieces of mozzarella. Bake in a preheated oven at 200°C for about 15 minutes (until the mozzarella melts).
Step 9
Garnish with basil leaves and serve.
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