Gnocchi alla sorrentina
100 min692 kcal each
Homemade potato gnocchi baked in tomato sauce with melting mozzarella and basil, the way they do it in Sorrento.
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Plan this recipeIngredients
for 4 servings- Floury potatoes800 g
- Plain flour220 g
- Egg1 piece
- Canned chopped tomatoes700 g
- Fresh mozzarella (fior di latte)250 g
- Parmesan, finely grated40 g
- Olive oil2 tbsp
- Garlic2 clove
- Fresh basil15 g
- Salt1½ tsp
Method
Prep 45 min · cook 55 min- Boil the potatoes in their skins for 30–40 minutes, until tender. Peel them while hot and pass them through a ricer.
- When just warm, work in the flour, egg and a pinch of salt to a soft dough, without over-kneading.
- Roll it into ropes and cut them into 2 cm pieces.
- For the sauce, warm the garlic in the oil, add the tomatoes and salt and simmer for 15 minutes. Tear in the basil.
- Cook the gnocchi in boiling salted water until they float, then 30 seconds more. Toss them with the sauce in a baking dish.
- Dot with mozzarella, scatter with Parmigiano and bake at 220 °C for 10–12 minutes, until bubbling. Keeps for 3 days: reheat in the oven.
Nutrition
per servingCal
692
Protein
30g
Carbs
87g
Fat
26g
Of 6.3g of sugar per serving, 0g is added sugar.
Of 26g of fat per serving, 12g is saturated.
