Gnocchi alla Sorrentina
Serves 4
Ingredients
Method
1 kg. potatoes, preferably starchy variety
200 g. all-purpose flour
1 egg
Salt to taste
2 tbsp. olive oil
1 small onion, finely chopped
2 cloves garlic, minced
400 g. canned tomatoes
Salt and pepper to taste
200 g. mozzarella cheese, sliced
Fresh basil leaves
Grated Parmesan cheese, for garnish
Boil the potatoes until tender, then peel and mash them while hot.
To the mashed potatoes, add the flour, egg, and salt, and mix to form a smooth dough.
Roll the dough into long snakes, cut into 1-inch pieces, and press with a fork to make indentations.
Cook the gnocchi in boiling salted water until they float to the surface, then drain.
Heat olive oil in a saucepan, sauté onion and garlic until soft.
Add tomatoes, salt, and pepper, and cook until the sauce thickens.
Combine gnocchi with the sauce in a baking dish.
Top with slices of mozzarella and basil leaves.
Bake in a preheated oven at 200°C until the cheese is golden and bubbly.
Serve hot, garnished with grated Parmesan cheese.