Made gnocchi

For the gnocchi:

• 1 kg red potatoes
• 300 g all-purpose flour (Type 00)
• 1 medium egg
• Fine salt, to taste
• Semolina, as needed

For the tomato sauce:

• 600 g tomato puree
• 6 basil leaves
• 1 peeled garlic clove
• Extra virgin olive oil, to taste
• Fine salt, to taste

For the topping:

• 250 g mozzarella, diced or shredded
• 70 g grated Parmigiano Reggiano DOP

Instructions

1. Prepare the potatoes

1. Wash the potatoes under running water to remove any dirt.
2. Place them in a large pot, cover with water, and cook for about 30-40 minutes (cooking time may vary based on size; check doneness with a fork).
   • Tip: To speed up the process, use a pressure cooker.
3. Once cooked, drain the potatoes well.

2. Prepare the sauce

1. Heat a drizzle of extra virgin olive oil in a saucepan.
2. Add the whole peeled garlic clove and the tomato puree.
3. Season with salt to taste.
4. Add the basil leaves, cover with a lid, and let cook over medium-low heat for about 30 minutes.
5. Once done, remove the garlic and set the sauce aside.

3. Make the gnocchi dough

1. Sift the flour onto a work surface and form a well in the center.
2. While the potatoes are still warm, mash them directly into the center of the flour well using a potato ricer.
3. Add the egg and salt.
4. Quickly knead the ingredients to form a soft, homogeneous dough that is not sticky.
5. Cover the dough with a clean, dry kitchen towel.

4. Shape the gnocchi

1. Bring a large pot of water to a boil and add salt once it reaches boiling.
2. Meanwhile, divide the dough into portions, keeping the rest covered.
3. Roll each portion into ropes about 2-3 cm thick.
4. Lightly dust with semolina and cut into small pieces using a dough scraper.
5. Place the gnocchi on a tray lined with a clean kitchen towel lightly dusted with semolina.

5. Cook the gnocchi

1. Cook the gnocchi in batches to avoid overcrowding.
2. Ensure the water simmers gently without boiling too vigorously to prevent breaking the gnocchi.
3. Once they float to the surface, remove them with a slotted spoon and transfer them to a bowl with most of the sauce.
4. Gently mix with a spoon to coat the gnocchi.

6. Assemble and bake

1. Preheat the oven to 250°C (482°F) in grill mode.
2. In a baking dish, spread a layer of sauce on the bottom and drizzle with a bit of olive oil.
3. Add a layer of gnocchi and top with diced mozzarella and grated Parmigiano Reggiano.
4. Repeat with another layer of gnocchi, mozzarella, and Parmesan.
5. Bake for 5 minutes or until the cheese is melted.

7. Serve

Serve the gnocchi alla sorrentina hot and enjoy!