Gnocchi alla sorrentina

Ingredients

• Starchy potatoes1000 g
• All-purpose flour (00 type)250 g
• Medium eggs1 piece
• Tomato purée (passata)500 ml
• Fresh mozzarella cheese250 g
• Fresh basil15 g
• Parmigiano Reggiano cheese50 g
• Extra virgin olive oil20 ml
• Fine salt12 g

Allergens

Gluten, Milk, Eggs

Method

1. Wash the potatoes and boil them with their skins on in cold water brought to a boil for about 30-40 minutes, until tender to the core.
2. Peel the potatoes while still hot, mash them with a potato ricer onto a work surface, and let the steam evaporate for 5 minutes.
3. Add the sifted flour, egg, and 5g of salt; knead quickly by hand until the dough is smooth, soft, and no longer sticky.
4. Roll the dough into long cylinders about 2 cm thick, cut into chunks, and ridge them using a gnocchi board or the prongs of a fork.
5. In a large pan, heat the tomato purée with olive oil, the remaining salt, and 5g of basil; simmer over low heat for 15 minutes.
6. Drop the gnocchi into boiling salted water and drain them with a slotted spoon as soon as they float to the surface (about 2 minutes).
7. Transfer the gnocchi to the pan with the sauce, add the mozzarella cut into 1 cm cubes, and toss gently.
8. Pour everything into a baking dish, sprinkle with Parmigiano Reggiano and the remaining basil, then gratinate in a static oven at 200°C for 10 minutes until golden brown.