Gnocchi alla Sorrentina
Named after the famed location Sorrento, just off the Campanian coast, gnocchi alla Sorrentina is a dish that perfectly embodies the spirit of this region, in which flavours from high-quality, locally-sourced ingredients are combined into dishes that shine for simplicity as much as for sophistication.
For the gnocchi
- 600g/4 cups potatoes
- 150g/1 1/2 cup plain flour
- Salt & pepper
For the sauce
- 600g/3 cups passata
- 1 tbsp tomato puree
- Extra virgin olive oil
- 2 garlic cloves finely chopped
- 250g/8 oz mozzarella, torn into small chunks
- Handful fresh basil
- 100g/1 cup parmesan or pecorino, grated
- Salt & pepper
Boil the potatoes whole, skin on, until cooked through. Drain then transfer to a frying pan set over a low heat. Gently heat the potatoes until they feel dry on all sides. Allow them to cool then peel the skins from the cooled potatoes and discard.
Scatter three-quarters of the flour over a work surface. Press the potato though a ricer onto the flour, form the mixture into a well and add the egg yolks. Shape everything into a soft dough, gradually adding the flour until you form a soft pliable texture. Dust the work surface with a little more flour and divide the dough into 4
Roll out the dough into long cylinders, about the thickness of your thumb. Cut each length into segments, then press each one onto a gnocchi board or fork to give them a ridged texture. Reserve on a flour-lined tray
To make the tomato sauce, place the oil and the garlic in a medium saucepan set over a medium heat. Cook until golden and add the passata and tomato puree. Season with salt and pepper, add the basil and simmer for 45 minutes.
Preheat the oven to 180C/350F
Bring a large pot of heavily salted water to a rolling boil. Add the gnocchi and cook until they float on the surface, this should take approximately 3 minutes. Drain with a slotted spoon and place in the tomato sauce and mix well.