Gnocchi alla Sorrentina (Baked Gnocchi with Tomato & Mozzarella)

Ingredienti

• 500 g potatoes (- 1.1 pound)
• 150 g all-purpose flour (- 1 cup)
• 1 medium egg
• 1/2 teaspoon salt
• 500 ml tomato passata (strained tomatoes) (- ~2 cups)
• 225 g mozzarella (- 8 oz)
• 50 g grated Parmigiano Reggiano cheese (- ~1/2 cup)
• 1 clove garlic
• 4 tablespoons extra virgin olive oil
• 10 leaves fresh basil
• salt (- to taste)
• ground black pepper (- to taste)

Preparazione

1. 1

   --- For the Gnocchi Recipe ---

2. 2

   Boil potatoes in a large pot with plenty of water. Occasionally, feel with a fork to check cooking time. This takes 20 to 40 minutes, depending on the size of the potatoes.

3. 3

   mash: When they are cooked, drain them and remove the skin. Then mash the potatoes with a potato masher.

4. 4

   add: Separately, beat the egg in a bowl with a fork. Then add the flour to the potatoes, salt and finally add 2 tablespoons of the beaten egg.

5. 5

   Mix the ingredients with your hands for a few minutes. The dough should be soft but firm. Make a ball and flour it.

6. 6

   roll: Cut a piece of dough, about the size of a tennis ball. Place it on the pastry board and, with the help of your hands, make a roll of dough about one finger thick.

7. 7

   Cut the roll every 2 cm (about 1 inch), so that you get small cylinders. Now you can use a gnocchi board previously floured: slide your little gnocchi over the gnocchi board by pressing lightly with your thumb in the middle.

8. 8

   rest: Let the gnocchi rest at room temperature for about 20 minutes before cooking them.

9. 9

   Cut the mozzarella into cubes. You'll use them at the end to dress the Gnocchi alla Sorrentina. Drain the mozzarella in a colander to remove as much water as possible.

10. 10

    --- For Gnocchi alla Sorrentina Recipe ---

11. 11

    sauté: In a non-stick saucepan, sauté the garlic in extra virgin olive oil, peeled and whole.

12. 12

    Add the tomato passata, basil, a little salt and some ground black pepper. Bring the sauce to a boil, then lower the heat to low and keep cooking for 15 minutes, stirring occasionally. Cover with a lid. Be careful to remove the garlic clove before using this flavorful tomato sauce.

13. 13

    cook: You need to cook the gnocchi. Fill a large pot with water and bring to a boil. When it boils add the coarse salt. Pour in the gnocchi a few at a time. When the gnocchi come to the surface, it means they are cooked.

14. 14

    Drain them with a slotted spoon when they float.

15. 15

    season: Pour the gnocchi directly into the pan with the tomato sauce. Add half of the mozzarella cubes. Stir gently with the heat off.

16. 16

    add: Transfer the gnocchi dressed with the tomato sauce to a baking dish, greased with a little oil. Add the remaining mozzarella cut into cubes on top. Sprinkle the top with plenty of grated Parmigiano cheese and a few basil leaves.

17. 17

    Bake Gnocchi alla Sorrentina in a static oven, preheated to the highest temperature, for about 5-10 minutes, until the mozzarella has softened.

18. 18

    serve: You can even turn on the grill function for 3-4 minutes to get a crispy crust on the surface. Serve Gnocchi alla Sorrentina hot and steaming!