Gnocchi alla sorrentina

Instructions

1. 1

   To prepare gnocchi alla sorrentina, start with the potatoes to make the gnocchi: wash them under running water to remove any dirt, then place them in a large pot, add water and cook the potatoes for about 30-40 minutes (depending on the size, the time may vary; use the tines of a fork to check the cooking level; if you want to reduce the time, you can use a pressure cooker). Prepare the sauce: in a pan, pour a little oil, one whole peeled garlic clove and the tomato puree, add salt to taste.

2. 2

   Flavor with basil leaves, then cover with the lid and let it cook over medium-low heat for about 30 minutes. When the potatoes are ready, drain them well. Then, sift the flour onto a work surface and create a classic well. Squeeze the still-hot potatoes into the center of the flour well with a potato ricer or peel and mash them.

3. 3

   Pour the egg and salt onto the potatoes, then start kneading: this operation must be done quite quickly.

4. 4

   Just compact and give the dough a smooth consistency (it should be soft but not sticky (or too tough). Cover the dough with a clean, dry dish towel. Bring the water to a boil in a large pot to cook the gnocchi and add salt to the boiling water; meanwhile, take a portion of dough, keeping the remaining dough covered.

5. 5

   Make logs about 2-3 cm thick. Sprinkle with a little semolina and cut the gnocchi from each log using a scraper. To give them the classic ridges, drag them gently over a gnocchi board or over the tines of a fork.

6. 6

   As you prepare them, you can place the gnocchi on a tray lined with a clean cloth and lightly sprinkled with semolina. Once the gnocchi are ready, remove the garlic from the sauce and pour almost all of it into a very large bowl.

7. 7

   Cook the gnocchi by pouring them into the pot in batches of 2-3; they should cook for just a few moments, making sure that the water in the pot is simmering and not boiling vigorously to avoid ruining them: as soon as they float to the surface, drain the gnocchi with a slotted spoon and immediately transfer them to the bowl where you poured the sauce. Mix gently with a spoon. In a baking dish, pour the remaining sauce on the bottom, then drizzle with a little oil.

8. 8

   Pour a first layer of gnocchi. Top with a layer of mozzarella cut into cubes or torn into pieces, and a sprinkle of Parmesan.

9. 9

   Continue with another layer of gnocchi, the remaining mozzarella and Parmesan cheese. Bake your gnocchi alla sorrentina in a preheated static oven at 250° in grill mode for 5 minutes. Serve them hot!