Gnocchi Alla Sorrentina they are one of the best-known Campania dishes in Italy and in the rest of the world.
They are simple and quick to prepare but they are able to amaze your guests at dinner, which will be able to taste the true essence of southern Italy and the Mediterranean diet: the fresh tomato, the spinning mozzarella and the scent of basil.
- 250 gr of Mozzarella
- 300 gr of Flour 00
- 1 Kg of Potatoes
- 1 Medium eggs
- 100 gr of Parmesan cheese
- 1 kg of Tomatoes
- 6 leaves of Basil
- Extra virgin olive oil
First, boil the potatoes for about 40 minutes.
While the potatoes boil, dedicate yourself to the tomato sauce: wash the tomatoes, cut them in half and remove the seeds. Pour them into a pan and let them blanch for a few minutes. Then, pass the tomatoes in the vegetable pass. Pour the pulp into the pan, adding oil and basil. Cook the sauce for about 30 minutes on low heat.
When the potatoes are cooked, drain them, peel them and put them in a potato masher, adding them to the sifted flour to create the dough of your gnocchi. Then add 1 egg and salt.
Work the dough with your hands, once you have obtained a homogeneous mixture, form a dough and divide it into 2-3 cm thick strips of dough; cut them into smaller pieces and pass them on the prongs of a fork.
Take a large pot and bring the water to a boil, dip the gnocchi in boiling water and when they come to the surface, drain them with a skimmer.
Once the gnocchi are ready to pour into a pan, add olive oil, tomato sauce, add grated Parmesan cheese and diced mozzarella.
Bake the Gnocchi Alla Sorrentina in the oven with the grill mode for 5 minutes at 250 °. Serve warm and stringy!