Gnocchi alla sorrentina is a typical recipe of Campanian cuisine, particularly of the town of Sorrento, among the most beloved and well-known in Italy and abroad.
- 1 medium sized dry potato – like russet
- 1 cup flour
- pinch of salt
- 1 egg yolk
- 1 tbs extra virgin olive oil – plus some extra for greasing the casserole dish
- a sprig of basil
- ½ cup tomato sauce
- 2 oz mozzarella – cubed
- basil leaves – a few torn
- ¼ cup parmesan cheese – divided
- Wash the potato. Boil it in salted water until cooked through – app 30 minutes.
- Wait a few minutes until the potato is cool enough to handle and then peel it, mash it with a potato ricer and then allow it to cool some more on a slightly floured board.
- Make a well in the center of the potato pile and sprinkle some flour on the outer edge.
- Put the egg yolk in the well with salt and the olive oil.
- Mix lightly with your hands incorporating the flour into the potato and egg until you have a soft manageable dough. You may not need all the flour and there is a slight chance you might need a bit more. The mixture should not be sticky when you roll it into a ball.
- Roll the ball in a bit of flour flatten it a bit and then slice into 5 or 6 pieces.
- Roll each piece into long logs that are no thicker that a hot dog using a minimal amount of flour.
- Cut each log into 1/2”- pieces and using your thumb slide each piece over the tings of a fork to produce ridges. These ridges will capture the sauce.
Cooking the Gnocchi:
Cook the Gnocchi in salted boiling water for a few minutes (stirring lightly to keep them moving and not sticking together) until they rise up to the top of the pot.
Scoop out with a large slotted spoon or kitchen spider and place gently in a large frying pan with some of the sauce on the bottom so that the Gnocchi don’t stick.
Top with shredded mozzarella, a sprig or two of basil and saute’ for a few minutes.
Place the pan in an oven pre-heated to 350º and bake for about 15 minutes.
Sprinkle with the remaining Parmesan cheese and serve.