Potato gnocchi alla Sorrentina

4

People

90

Minutes

Easy

Difficulty

Ingredients

420 g Saclà Napoletana Sauce

1 kg potatoes

300 g 00 flour

1 egg

Salt to taste

200 g Mozzarella cheese

80 g Parmesan cheese

Fresh basil to taste

Method

1 Wash and boil the potatoes in a big pot with abundant water. Once the water boils cook for approx. 30-40 minutes. Check the cooking with a fork.

2 Sift the flour on a pastry board and heap it.

3 Mash the hot potatoes without peeling them and put them on the flour (the peel remains on the potato masher).

4 Add the beaten egg, a pinch of salt and quickly knead with your hands until the dough is smooth and soft.

5 Divide the dough and roll the dough pieces into ropes of 2 cm in diameter. If the dough is too sticky, add some flour. Cut each rope into small pieces and shape the gnocchi with the help of a fork one at a time.

6 Lay the gnocchi on a slightly floured surface keeping them well separated.

7 Cut the mozzarella into small cubes and grate the parmesan.

8 In a small pan warm the Saclà Napoletana sauce.

9 Cook the gnocchi in boiling salted water. Once the gnocchi have risen to the top, they are ready.

10 In a baking tray (or in small terracotta casseroles), put some sauce on the bottom. With the help of a skimmer drain the gnocchi and put them in the baking tray. Cover with the remaining Saclà Napoletana sauce and the mozzarella cubes. Sprinkle with grated parmesan.

11 Cook in the preheated oven to 200°C with grill function for approx. 5 minutes.

12 Serve with some leaves of fresh basil. Enjoy!

Method

1 Wash and boil the potatoes in a big pot with abundant water. Once the water boils cook for approx. 30-40 minutes. Check the cooking with a fork.

2 Sift the flour on a pastry board and heap it.

3 Mash the hot potatoes without peeling them and put them on the flour (the peel remains on the potato masher).

4 Add the beaten egg, a pinch of salt and quickly knead with your hands until the dough is smooth and soft.

6 Lay the gnocchi on a slightly floured surface keeping them well separated.

7 Cut the mozzarella into small cubes and grate the parmesan.

8 In a small pan warm the Saclà Napoletana sauce.

9 Cook the gnocchi in boiling salted water. Once the gnocchi have risen to the top, they are ready.

11 Cook in the preheated oven to 200°C with grill function for approx. 5 minutes.

12 Serve with some leaves of fresh basil. Enjoy!

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