Gnocchi alla sorrentina
Ingredients
for 4 people
| 700 g | mealy potatoes |
| water, boiling | |
| 175 g | white flour |
| 50 g | grated Parmesan |
| 1 | fresh egg, beaten |
| 1 ½ tsp | salt |
| 1 tbsp | olive oil |
| 1 | onion, finely chopped |
| 1 tin | cherry tomato (approx. 400 g) |
| 250 g | cherry tomatoes |
| ½ tsp | sugar |
| ½ tsp | salt |
| a little | pepper |
| salted water, boiling |
| 150 g | mozzarella, cut into pieces |
| ½ bunch | basil, torn into pieces |
| 50 g | grated Parmesan |
How it's done
Gnocchi mixture
Cook the potatoes in boiling water for approx. 20 mins. until soft. Peel the hot potatoes, pass through a food mill into a bowl, allow to cool slightly. Mix the flour, parmesan, egg and salt into the potato mixture. The mixture should still be moist but no longer stick to your hands. Add a little more flour if necessary.
Shape
On a lightly floured surface, shape the gnocchi mixture into 4 rolls (each approx. 2 cm in diameter). Cut the rolls into pieces approx. 2 cm long. Using your thumb, roll them over the back of a fork to create a pattern. Place the gnocchi on a floured tea towel.
Tomato sauce
Heat the oil in a pan, add the onion, sauté. Add the cherry tomatoes and sugar, bring to the boil, cover and simmer for approx. 10 mins., season.
Gnocchi
Cook the gnocchi in batches in simmering salted water for approx. 4 mins. until they float to the surface. Remove with a slotted spoon, drain, add to the tomato sauce.
Topping
Transfer the gnocchi to the prepared dishes, top with the mozzarella and basil, sprinkle with the parmesan.
Bake
Approx. 30 mins. in the centre of an oven preheated to 200 °C.
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