The gnocchi sorrentina. Directly from Sorrento, one of the most famous of Neapolitan culinary tradition!
For the pasta:
- 1 kg potatoes
- 200 g of flour
- 2 eggs
- 1 tablespoon of olive oil or butter
- A pinch of salt
For the sauce
- Fresh tomato sauce from fresh or peeled tomatoes
- Mozzarella fior di latte
- Grated Parmesan
- Fresh basil
- Extra virgin olive oil
- Salt as needed
- Mash potatoes until smooth (knead until they are still warm). Mix and knead with the flour, egg, oil or butter and a pinch of salt.
- Work the mixture until you obtain a homogeneous dough.
- Form rolls of dough an inch thick and cut into small equal pieces. In order to accommodate more sauce, roll each piece on the tines of a fork.
- Prepare the sauce by adding the pulp of fresh tomatoes in a saucepan, along with the finely chopped onion, 4 tablespoons of extra virgin olive oil and some basil leaves.
- Turn on the heat and cook on a low heat with the cover for half hour to around 40 minutes.
- Once the sauce is ready, place the gnocchi in salted boiling water and drain off the gnocchi as they rise to the surface.
- At this point, place the gnocchi in an oven baking dish or an individual small bowl.
- Add the tomato sauce and an abundance of grated parmesan and mozzarella that has been cut into cubes.
- Place it in the oven and at the moment of service, garnish it with fresh basil.
- Your gnocchi sorrentina is now ready to be served.