Gnocchi alla Sorrentina

The origins of gnocchi date back to the sixteenth century, when potatoes were first brought from America. In Italy, in the Lombardy region, at the Sforza court in Milan, gnocchi - known as “zanzarelli” - were served at wedding banquets and celebrations for military victories. Their preparation was quite different from the modern recipe, using breadcrumbs, chopped almonds, milk, and local cheese from Lodi. Gnocchi made with flour and potatoes are said to have originated in Campania. In an old tavern in Sorrento, near Naples, a cook decided to use potatoes in a new way. He boiled them, crushed them, and made a dough with flour and water, shaping small round pieces so they would hold together. He then cooked them in boiling water and finished the dish with tomato sauce, mozzarella from the nearby town of Agerola, and fresh basil. This is how gnocchi alla sorrentina was born.

Serves

4

Preparation Time

50 minutes

Cooking Time

45 minutes

INGREDIENTS

For the gnocchi:

1 kg potatoes
350g Italian type 00 flour
1 egg
Salt, to taste

For the tomato sauce:

3 tbsp extra virgin olive oil
1 clove of garlic
500g canned peeled tomatoes
Salt, to taste
Pepper, to taste
4 leaves of fresh basil

To garnish:

300g mozzarella
150g grated Parmesan cheese

METHOD

Wash the potatoes and boil them in their skins for about 30 minutes until soft. Drain, peel, and mash them while still hot until smooth. Place the mashed potatoes on a work surface and mix in the flour and salt. Add the egg and combine well, first with a fork and then with your hands, working quickly until you get a soft, non-sticky dough.

Divide the dough into 4-5 portions and roll each into long strips about 2 cm thick. Cut each strip into pieces about 2 cm long. Roll each piece in the palm of your hand and then shape it using a gnocchi paddle or the prongs of a fork, pressing lightly to create the classic slightly concave, ridged shape. Place them spaced apart on a floured tray.

For the sauce, sauté the garlic in extra virgin olive oil in a large frying pan. When it starts to sizzle, add the peeled tomatoes, salt, pepper, and fresh basil leaves. Cook for about 20 minutes.

When the sauce has reduced, cook the gnocchi in plenty of salted boiling water. Once they rise to the surface, drain and toss with the tomato sauce. Transfer to a buttered baking dish, layering the gnocchi with roughly chopped mozzarella and grated Parmesan. Bake for 20-25 minutes in a preheated oven at 180°C. Serve hot.