Sorrento Gnocchi
Main Dishes • Italian
Description
The potatoes should not be watery but as starchy as possible. You can even dry the boiled potatoes a bit in the oven. Do not mash the potatoes in a mixer or food processor. It’s better to use a regular fork (or grate the potatoes on a coarse grater).
Ingredients
- Salad Potatoes 20 oz
- Wheat Flour 5 oz
- Passata Tomato Sauce 15 oz
- Parmesan Cheese 0 oz
- Melted Cheese 5 oz
- Chicken Egg 1 piece
- Basil to taste
- Olive Oil to taste
Step-by-Step Guide
Step 1
Boil the potatoes in their skins and peel them while hot.
Step 2
Mash the potatoes, add flour, eggs, and knead the dough. Shape the finished dough into a ball and let it 'rest' for one hour.
Step 3
Cut the dough into small portions and roll them into sausages about 1.5 cm in diameter. Cut the sausages into pieces 1 cm thick. Slightly flatten each piece with your finger along the cut line and shape it into a shell with a fork.
Step 4
Drop the gnocchi into boiling salted water and cook for 3 minutes after they float to the surface.
Step 5
In a saucepan, pour in the Napoli tomato sauce, add salt, pepper, olive oil, basil leaves, and simmer for 1–2 minutes.
Step 6
Place in a baking dish, sprinkle with mozzarella and parmesan. Bake in the oven until golden brown.
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