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Recipe Sorrentine Gnocchi

INGREDIENTS FOR GNOCCHI Red potatoes 1 kg, Flour 00 300 g, Medium eggs 1, Salt up to taste, Semolina as required FOR TOMATO SAUCE Tomato purée 600 g, Basil 6 leaves, Garlic 1 clove, Extra virgin olive oil D olive as required, salt to taste enough TO COVER Mozzarella 250 g, Parmigiano Reggiano DOP to be grated 70 g

To prepare the gnocchi alla sorrentina started with potatoes to make gnocchi: wash them under running water to remove any soil, then pour them into a large saucepan, add the water and cook the potatoes for about 30-40 minutes (in depending on the size, the time can vary, do the test with the tines of a fork to understand the degree of cooking, if you want to reduce the time you can use a pressure cooker). Dedicate to the sauce: in a saucepan pour a drizzle of oil, a clove of whole peeled garlic and the tomato puree, salt to taste; season with the basil leaves, then cover with the lid and cook over medium-low heat for about 30 minutes. When the potatoes are ready, drain well. Then sift the flour on the pastry board and create the classic fountain, crush the still warm potatoes with a potato masher in the center of the flour fountain or peel and mash them. Pour the egg and salt over the potatoes, then begin to knead: this should be done rather quickly, just enough time to compact and give a homogeneous, soft (not sticky but not too tough) consistency to the dough. Cover it with a clean dry cloth. Boil the water in a large saucepan to cook the gnocchi and salt them to a boil; in the meantime, take a portion of the dough by hand, keeping the remaining portion covered, and make bigoli about 2-3 cm thick. Sprinkle with a little semolina and get the gnocchi from each loaf with the help of a tarot. To give the classic lining you can use a rigagnocchi or the prongs of a fork. As you prepare them, you can place the gnocchi on a tray lined with a clean cloth slightly sprinkled with semolina. Once the gnocchi are ready, remove the garlic from the sauce and pour almost all the sauce into a very large bowl. Cook the gnocchi by pouring them into the pan at least 2-3 times; they must cook for a few moments, taking care that the water in the pan vibrates and does not boil violently to avoid ruining them: drain the gnocchi with the help of a skimmer as soon as they come to the surface and dip them by hand in the bowl where you poured the sauce. Stir gently with a spoon. In a baking dish, pour the remaining sauce on the bottom, then sprinkle with a little oil and pour the gnocchi. Season with a layer of diced mozzarella and a sprinkling of Parmesan. Then continue with another layer of gnocchi, the remaining mozzarella and Parmesan. Bake your Sorrentine gnocchi in a static oven preheated to 250 ° in grill mode for 5 minutes. Serve them hot and steaming hot!