Potato Gnocchi alla Sorrentina
Sorrento is famous for its light-as-cloud gnocchi. All it takes is a little practice and you’ll be on cloud-nine, too.
- 2 1/2 pounds floury potatoes
- 1/4 teaspoon grated nutmeg
- Fine sea salt
- 1 egg, slightly beaten
- 3 cups flour
- 5 cups tomato sauce
- 11 ounces fior di latte mozzarella, cubed
- Parmigiano Reggiano cheese
- Microwave the potatoes until cooked. Cool, peel and rice them. Add the nutmeg and a good pinch of nutmeg and salt.
- Mound the potatoes on a wooden board and make a hole in the center. Add the egg andhalf of the flour and start mixing with your hands to combine the ingredients into a soft dough. Add additional flour as needed. Too much flour will yield leaden gnocchi.
- Divide the dough in quarters and work with one at a time, keeping the other pieces covered. Roll each quarter into a rope about 16 inches long and cut 1/2-inch pieces from each rope. Run each piece off the tines of a fork to create ridges and place the gnocchi in single layers on cloth towels lightly sprinkled with flour.
- When ready to cook, bring a large pot of water to a boil and add 1 tablespoon of salt; cook the gnocchi in batches until they bob to the top, drain with slotted spoon and add to the baking dish with the tomato sauce and cubes of mozzarella cheese. Toss in the sauce, then sprinkle with Parmigiano Reggiano. Add a sprig of basil for garnish. Serve hot.
This recipe was featured on Season 20 - Episode 2008.