Gnocchi alla Sorrentina

Gnocchi alla Sorrentina - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Made from scratch with tomato basil sauce

Gnocchi alla Sorrentina is the most irresistible gnocchi you will find. How could anyone resist home made potato gnocchi baked in a tomato and basil sauce topped with mozzarella and pecorino cheese. This recipe is made from scratch. But of course you can also buy the gnocchi readymade for a quick meal.

If making the gnocchi, understand that different flours and potatoes contain different levels of hydration. Therefore, gnocchi makers usually do this by feel by adding the right amount of flour to balance. But don’t worry, no matter what, you will still have delicious gnocchi. They may be a little firmer or a little softer, but still taste delicious. Take notes and adjust the recipe measurements to suit your ingredients for next time. Remember to not over work the dough.

Gnocchi also freeze well, but are less suited for the fridge. If storing in the fridge, always cook them first and toss them in olive oil. Let them cool, cover then store.
Enjoy Gnocchi alla Sorrentina!

Ingredients

For the gnocchi
1 Kg - 35oz Starchy potatoes (4-5 large such as russet)
10oz- 280g sifted flour
1 tbsp of Salt
A little nutmeg
2 egg yolks
A drizzle olive oil
For the sauce and assembly
4 tbsp extra virgin olive oil
3-4 cloves of garlic
20oz - 570 g of tomato puree
Salt and pepper
Handful fresh basil leaves
7oz - 200 mozzarella cheese
2oz - 55 grated Pecorino cheese

Steps

Step 1
Cover the potatoes with water in large pot, bring to the boil and simmer for approx. 40 – 60 minutes or until tender.
Step 2
Drain in colander and let cool for 20 minutes. Peel the skin off the potatoes using a paring knife. Using a ricer, mash the potatoes over your work area or cutting board. Place the flour in a sieve and sprinkle sifted flour spread out over your work area. Add some salt and freshly grated nutmeg (if possible).
Beat the two egg yolks and drizzle over the top of your mixture.
Step 3
Use two pastry scrapers or similar and gently fold the mixture a few times to combine all the ingredients. Work it into a large ball and very gently knead a few times until the flour is well incorporated. It should be smooth and a little sticky. Do not over work it or your gnocchi will be tough.
Step 4
Dust with flour and roll into a fat cylinder, dust with a little more flour and cut into four pieces. Take one of the four pieces and continue rolling into a long even roll, like a snake. (maybe call your kids to help!) If you don’t have the bench space, cut it in half and keep rolling. It should be approx. 2cm or half an inch in thickness. About the diameter of a large finger.
Step 5
You can simply now cut them using a pastry scraper or knife. If using a gnocchi board, angle the board resting on your bench, place gnocchi on top and using a little pressure from your thumb roll it down the board. See video for a better understanding.
Step 6
In a large pot of salted water, bring the water to the boil and add the gnocchi a small amount at a time. Once they start to float, they are almost ready. Scoop out using a slotted spoon, leave out to dry 5 minutes, add a little olive oil.
Step 7
Place a large saucepan on medium heat, add 4 tbsp olive oil and 4 peeled garlic cloves. Fry the garlic until slightly brown, then discard. Add the tomato purée, salt and pepper and torn basil leaves. Bring the sauce to a simmer then lower the heat and continue cooking for another 10 minutes, stirring occasionally. (you may need to cover as it can splash)
Step 8
Add the gnocchi to the saucepan with the tomato sauce and mix gently.
Step 9
Transfer everything to a baking dish, (set a dozen gnocchi aside to place on top, for a nicer presentation) add the diced mozzarella and sprinkle with grated Pecorino cheese, then add the saved gnocchi on top.
Step 10
Transfer to the oven and Bake for 15 min at 430°F – 220°C or until slightly brown.
Step 11
Remove from oven and leave to cool 15 minutes. Serve with fresh picked basil leaves.

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