Gnocchi alla Sorrentina

Name: Gnocchi alla Sorrentina
Ingredients: 1 1/8 pounds russet or red potatoes (about 500 grams); 1 small egg or 2 egg yolks

Elena Diciolla @elenadiciolla

Puglia

One of my favorite dishes! I have a little trick: besides choosing the right potatoes, I prefer to bake them in the oven to dry them out well and get the softest gnocchi ever.

Elena Diciolla @elenadiciolla

Puglia

One of my favorite dishes! I have a little trick: besides choosing the right potatoes, I prefer to bake them in the oven to dry them out well and get the softest gnocchi ever.

Saved

Ingredients

1 1/8 poundsrusset or red potatoes (about 500 grams)
1small egg or 2 egg yolks
1 2/3 to 2 1/2 cups all-purpose flour (200–300 grams)
4 1/4 cups tomato purée (1 liter)
Fresh basil, to taste
Salt, to taste
1 teaspoon tomato paste
1 onion
10 1/2 ounces mozzarella cheese (300 grams)
1/2 cup grated Parmesan cheese (50 grams)

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Steps

1

Wash and poke holes in the potatoes, then bake at 400°F (200°C) for 40–45 minutes, or until soft.
2

Add the egg, salt, and flour, then knead until the dough is ready.
3

Meanwhile, make the sauce: heat oil and onion in a pan. To keep the onion from sticking, add a little salt so it releases its moisture. Add the tomato paste and mix well, then add the tomato purée.
4

Pour the finished sauce into a baking dish. In a separate pot, bring water to a boil and cook the gnocchi. When they float to the surface, they're done. Use a slotted spoon to transfer the gnocchi to the baking dish with the sauce. Add plenty of mozzarella in large pieces and finish with lots of grated Parmesan.
5

Tip: Bake the dish a little before serving so the gnocchi get nice and melty.