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Things to do in Italy

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Recipe Sorrentine Gnocchi

For gnocchi: 1 kilo of red potatoes, 1 medium egg, salt to taste, semolina to taste. For the tomato sauce: 600 grams of tomato puree, 6 basil leaves, 1 clove of garlic, extra virgin olive oil as required, salt to taste. Seasoning: 250 grams of mozzarella fiordilatte, 70 grams of grated PDO Parmesan cheese.

Starting from the preparation of the sauce. Heat the oil in a saucepan and sauté a clove of garlic pudding. Add the tomato puree, salt to taste and fresh basil. Cover with a lid and cook over medium-low heat for about 30 minutes. Meanwhile, prepare the gnocchi. Pour the sieved flour on a pastry board and add the mashed potatoes. Add the egg, salt to taste and start kneading. Do not work the dough too much or the gnocchi will be hard. Once you have a smooth dough, let it rest covered with a cloth. Take a part of it and knead it until you get a roll, using the semolina to keep the dough from sticking. At this point, make the dough portions equal to which to give the typical shape of the dumpling with the help of a rigagnocchi. Repeat the procedure with the whole dough, making sure to cover the unused dough every time. Remove the garlic from the sauce and pour a ladle of sauce into a clean bowl. Throw the gnocchi a little at a time into boiling salted water. As soon as they emerge, drain and pour into the bowl with the sauce. Once the gnocchi are cooked, pour a little sauce on the bottom of an oven dish. Add a round of oil. Pour half of the dumplings into a homogeneous layer. Add about half cubed mozzarella and half of the grated Parmesan. Cover with the other half of the gnocchi. Finish with a last layer of mozzarella and Parmesan. Bake in preheated oven at 250 degrees, grill mode, for 5 minutes. Remove from the oven and serve hot.