Gnocchi Sorrentina

Gnocchi Sorrentina

Serves 4
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Ingredients:
  • For the gnocchi
  • 850g of starchy potatoes (russets or Desiree)
  • 1 egg yolk
  • Pinch of salt
  • 110-150g of 00 flour
  • For the topping
  • 1 large buffalo mozzarella ball
  • 1/4 cup of freshly grated parmesan cheese
  • basil leaves for topping
  • salt and pepper for seasoning
  • For the Sugo
  • 2 tablespoons of extra-virgin olive oil
  • 1 french shallot, finely chopped
  • 1 garlic clove, bashed with the back of your hand (or finely chopped, if you like a more pungent aroma)
  • 1x 400g of tinned peeled tomatoes or 1x 400-450g passata (bought or home-made)
  • salt and pepper for seasoning
  • Freshly grated parmigiano for dusting on top
  • basil leaves

To make the sugo heat the oil in a large skillet, add the French shallot and garlic and cook for 1 minutes until fragrant (watch it closely as garlic burns very quickly, especially if finely chopped!). Drop in the peeled tomatoes or passata, basil, season with salt, and turn the heat to low. Cook for 30 minutes or until slightly reduced. If it looks too dry add little water.

Put the potatoes in their skin to snuggly fit in a large pot of water. Add 2 fist full of sea salt, bring to the boil over high heat and cook for 35-40 minutes or until cooked through. Drain well, cool for 10 minutes then pass the potatoes through a ricer (or use a potato masher), and allow to cool for 5-10 minutes. If using a potato ricer you don’t need to peel the potatoes.

Alternatively place the potatoes on a baking tray lined with paper, prick them with a fork and bake for 45-50 minutes or until soft. Scoop out the flesh and pass through the ricer

Add the egg yolk and adding the flour, a little at a time. Depending on your potatoes and the type of flour you use, you may need to use a little more or a little less than indicated. You want a soft dough that is pliable and not tacky. I normally end up using 120g and use the rest for dusting while I’m shaping the gnocchi. Don’t be tempted to add to much flour though, or your gnocchi will be heavy.

Cut the dough into 4-5 pieces, roll them out onto a surface dusted with flour and shape them into logs. Cut each log into 2-3 cm pieces.

You can leave them as that or roll them onto a gnocchi board or the tines of a floured fork, gently but like you mean it. As the gnocchi curl into the fork, the tine pattern will be embossed onto to them. Later, when coated in sauce, those very ridges will trap it in, for the joy of your palate. Once you have rolled all your gnocchi, dust them with flour and set aside.

Bring a large pot of salted water to the boil. Boil your gnocchi in batches. As they are cooked, they will float to the surface. Fish them out with a slotted spoon and drop them straight into the tomato sauce pot. Repeat until all your gnocchi are cooked. Toss well into the sauce to allow the flavour to mingle. If you are not using an oven friendly pan tumble the gnocchi and sauce into an oven dish, add torn buffalo mozzarella, parmesan cheese and bake for 15-20 minutes or until melty and bubbly. Serve hot, with freshly ground black pepper and a few basil leaves.

 

Recipe from “Cook Like An Italian” Season 2 Episode 8

Recipe Image

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