Chef Gianluca Deiana Abis: Gnocchi Alla Sorrentina
Prep. time: 30 minutes
Cook Time: 40 minutes
Difficulty: 1 out of 5
Ingredients for Gnocchi:
3 large potatoes potatoes
2 cups All purpose flour
1/2 cup Parmesan cheese
Ingredients for tomato sauce:
2 1/2 cups of tomato pure
1 clove of garlic
6 basil leaves
Extra virgin olive oil qb
1/2 lb Mozzarella
1/3 cup Parmesan
Add the potatoes to a large pot of cool salted water. Bring the water to a boil and cook for 20-25 minutes, or until a fork can easily pierce a potato. Drain the potatoes and set aside until cool enough to handle but still warm.
Using a peeler, remove the skin from the potatoes. In a medium bowl, mash the potatoes until all lumps are gone. Add the salt and pepper and mix well. Make a well in the center of the potatoes and crack an egg into it. Whisk the eggs briefly. Then, using your hands, gently mix it into the potatoes until evenly distributed. Add salt and black pepper. Put some of flour onto a clean surface and turn out the potato dough onto it, keeping the remaining flour close by in case you need it. Knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Let dough rest for 20 minutes. Shape the dough into a round disk with your hands, then transfer it to a lightly-floured cutting board and sprinkle the dough lightly with flour. Using a knife, cut the dough into even pie wedges. Then using your hands, gently roll out each wedge out into an even log, approximately 3/4-inch wide. Cut each log into individual bite-sized little gnocchi squares. Roll each piece against the ridged wooden paddle to make ridges; transfer to the baking sheet.
In a pan pour a drizzle of oil, a clove of whole peeled garlic and the tomato puree, add salt to taste, season with the basil leaves, then cover with the lid and cook over medium-low heat for about 30 minutes.
Meanwhile bring six quarts of salted water to a vigorous boil in a large pot over high heat. Drop about half the gnocchi into the boiling water a few at a time, stirring gently. Cook the gnocchi until tender, about 3 minutes after they rise to the surface.
Once the gnocchi are ready, remove the garlic from the sauce and pour almost all the sauce into a very large bowl. Gradually dip drained gnocchi into the bowl with the sauce. Gently mix with a spoon.
In a baking dish, pour the remaining sauce on the bottom, then drizzle with oil and add gnocchi. Layer with sliced mozzarella and sprinkle with Parmesan. Then continue with another layer of gnocchi, remaining mozzarella and Parmesan. Bake your Sorrentina gnocchi in preheated oven to 475° for 5 minutes. Serve!