Gnocchi alla Sorrentina Recipe

For the Gnocchi Recipe

1. 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.
2. When they are cooked, drain them and remove the skin. Then mash the potatoes with a potato masher.
3. 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.
4. Mix the ingredients with your hands for a few minutes. The dough should be soft but firm. Make a ball and flour it.
5. 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.
6. 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.
7. Let the gnocchi rest at room temperature for about 20 minutes before cooking them.
8. 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.

For Gnocchi alla Sorrentina Recipe

1. In a non-stick saucepan, sauté the garlic in extra virgin olive oil, peeled and whole.
2. 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.
3. 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.
4. Drain them with a slotted spoon when they float.
5. Pour the gnocchi directly into the pan with the tomato sauce. Add half of the mozzarella cubes. Stir gently with the heat off.
6. 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.
7. Bake Gnocchi alla Sorrentina in a static oven, preheated to the highest temperature, for about 5-10 minutes, until the mozzarella has softened.
8. 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!