Sorrento Style Gnocchi with Cherry Tomato Sauce
Gnocchi. Ingredients per 2 portions
- 1 medium sized potato;
- 1 cup of flour;
- 1 egg yolk;
- Salt;
- 1 tablespoon of olive oil.
Preparation
Wash the potato. Boil in salted water until cooked (about 40 minutes). Peel the potato, mash it, and leave to cool on the work surface. (Can use a ricer and then squeeze into a mound).
Make a well in the centre of the potato; add part of the flour all around outside edge, put the egg yolk in the well, salt, olive oil. Mix lightly with hand to obtain a dough uniform in colour. Roll into ball with no cracks. Roll in flour. Slice ball into 4 or 5 pieces.
Roll into “sausages”- long thin rolls about the diameter of a finger with minimal flour on work surface. Dust with flour. Then cut into small pieces. Toss them in a sieve to remove excess flour. Cook the gnocchi in boiling salted water for approx. 1 minute, or until they rise to the water surface. Drain and then rinse with cold water or set in ice bath. Place in an oven-proof dish with enough olive oil (about 1 tablespoon) to prevent them from sticking. From that point you can save the gnocchi for 5 to 7 days and every time you want to use you only need to prepare the sauce and sauté the gnocchi in it Sorrento Style
Ingredients
- 1 slice of mozzarella;
- Fresh cherry tomato sauce ( see the recipe page 3);
- Gnocchi (prepared above);
- Basil.
- Parmesan
Preparation
In a fry pan, put some sauce prepared before and add your desired amount of gnocchi. Mix and add the mozzarella until melted. The last moment add basil and some parmesan. Put all in an oven proof dish, add more parmesan on top and bake your gnocchi for about 15 minutes for 350 F
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