Gnocchi alla Sorrentina!
After reading this recipe you’ll be salivating at the idea of having these delicious homemade gnocchi! So, go to your favourite shop and make sure you have the following:
- 500 g potatoes – King Edward, Maris Piper or Russets variety, the starchier the better!
- 200 g flour – any white flour will work here; even gluten free flour
- 1 egg (optional) – some people add it, but I tend to avoid it as I like them better without
That’s it, nothing more than our beautiful potatoes and some flour, can you believe it?!
- 1 kg of your favourite brand of passata
- 1 whole garlic clove
- Salt and pepper
- Chilli flakes
- 1 mozzarella
- 50 g grated Parmesan
Ready? Set, go!
- Take a large pot and fill it with cold water, then wash your potatoes keeping the skin and add them to the water
- Boil the potatoes at medium heat, wait until the water boils and check if the potatoes are soft using a fork. (This may vary according to what kind of potatoes you are using)
- Once ready, peel the potatoes and pass them through a ricer to create a smooth and fluffy consistence
- In a big bowl, mix the flour and potatoes together, until they form a soft dough
- In a pan, pour some extra virgin olive oil, a clove of garlic (whole) and some chilli flakes.
- When the oil starts getting hot, pour a bottle of passata in. Add salt and let it simmer gently at low heat.
- Fill up a pan with boiling water from the kettle and let it boil slowly on low heat
- Cut the dough in 4 small pieces
And here comes the fun!
- Sprinkle a wooden surface with flour and create 4 long ropes with your pieces
- Roll your hands up and down on the surface to make it even. When you have something like this…
- Cut in small even pieces (3/4 inch or 2 cm) and sprinkle more flour on top.
- Now either use your fingers or a fork to roll them softly to create the traditional shape, like this.
- Rise the heat on the boiling water and turn off the tomato sauce. When the water starts bubbling up again, add a pinch of salt and right after, add your gnocchi. Very gently, preferably with a wooden spoon, move them in the water for 5 seconds and then let them do the magic.
- After 2/3 minutes, they will start to raise on the surface. You can then drain them and pour them in an ovenproof deep dish or casserole.
- Add the tomato sauce and add shredded mozzarella. For a luxurious touch, sprinkle grated parmesan on top.
- The casserole goes in the oven at 180° with the grill on, for 20 minutes or until nice and crispy on top. When ready, take it out from the oven and let the dish rest for 10 minutes, before taking a good old fork and tucking in on this deliciousness! Buon appetito!
Ps. For the true Italian experience, gnocchi cannot be eaten whilst drinking water.
If you do not drink alcohol, choose a nice soft drink. If you drink alcohol, enjoy with a chilled Sicilian Grillo or a lovely Soave.