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Eating Arts

Gnocchi alla sorrentina

A delicious recipe of gnocchi alla sorrentina, which is the second part of my menu inspired by Van Gogh.
Tiempo de preparación 1 hora
Tiempo de cocción 15 minutos
Tiempo de gratinado 10 minutos
Tiempo total 1 hora 15 minutos
Raciones: 5
Plato: Main Course
Cocina: Italian

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

Method
 

Gnocchi
  1. Cook the unpeeled potatoes. Once boiled, let them cool util you can peel them.
  2. Mash them until smooth in a bowl.
  3. Add egg and salt, and mix it. 
  4. Add half of the flour, and knead it.
  5. 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.
  6. Cover the dough and let it rest 15 minutes. 
  7. Divide the dough in four portions. Roll one portion on the floured surface. Cut it with a floured knife into 3 cm pieces. 
  8. Mark with a fork each gnocco (this is optional, as it is just decorative). 
  9. Put them into boiled water for 1 or 2 minutes, until they start to float.
Sauce
  1. 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. 
  2. Add crushed tomatoes with salt, black pepper, fresh basil and sugar to reduce acidity of tomatoes. Let it cook.
Gratin
  1. Add gnocchi into an oven plate, add tomato sauce and sliced mozzarella and basil on the top. 
  2. Gratin for 5-10 mintues. And voilà, ready to eat!