Gnocchi alla sorrentina
A delicious recipe of gnocchi alla sorrentina, which is the second part of my menu inspired by Van Gogh.
Ingredientes
Gnocchi
- 1 kg unpeeled potatoes
- 300 g flour
- 1 egg
- 1 tsp salt
Sauce
- 1 kg Crushed tomatoes (better homemade)
- fresh mozzarella
- fresh basil
- 1 onion
- 1 garlic clove
- oil
- salt
- black pepper
- 1 tsp sugar
Elaboración paso a paso
Gnocchi
- Cook the unpeeled potatoes. Once boiled, let them cool util you can peel them.
- Mash them until smooth in a bowl.
- Add egg and salt, and mix it.
- Add half of the flour, and knead it.
- Place it on a floured surface, and add more flour if it is necessary until you get a nice sticky dough but easy to work with.
- Cover the dough and let it rest 15 minutes.
- Divide the dough in four portions. Roll one portion on the floured surface. Cut it with a floured knife into 3 cm pieces.
- Mark with a fork each gnocco (this is optional, as it is just decorative).
- Put them into boiled water for 1 or 2 minutes, until they start to float.
Sauce
- While we cook potatoes, it is time to do the sauce. Clean, peel and cut the garlic clove and the onion, and cook them in a pan with gently oil.
- Add crushed tomatoes with salt, black pepper, fresh basil and sugar to reduce acidity of tomatoes. Let it cook.
Gratin
- Add gnocchi into an oven plate, add tomato sauce and sliced mozzarella and basil on the top.
- Gratin for 5-10 mintues. And voilà, ready to eat!