“Unleash your inner chef with Gnocchi alla Sorrentina! Begin with two pounds of potatoes, two cups of flour, an egg, and a pinch of salt. Bake, peel, mash, and cool the potatoes before kneading into a soft dough with your egg and flour. Divide, roll, and cut into bite-sized delights. For the sauce, sizzle two minced garlic cloves in olive oil, add a can of crushed tomatoes, season, and simmer. Spread your sauce in a dish, arrange your gnocchi, top with more sauce and a cup of shredded mozzarella. Bake until bubbly, garnish with fresh basil and Parmesan. Voila! Gnocchi alla Sorrentina, served hot and delicious from your kitchen! If you enjoyed this quick recipe, give a thumbs up and subscribe for more culinary adventures!”
Ingredients:
For the Gnocchi:
2 pounds (about 900g) potatoes, preferably Russet or Yukon Gold
2 cups (about 250g) all-purpose flour, plus extra for dusting
1 egg, lightly beaten
Salt, to taste
For the Tomato Sauce:
2 tablespoons olive oil
2 cloves garlic, minced
1 can (about 400g) crushed tomatoes
Salt and pepper, to taste
Fresh basil leaves, torn, for garnish
For Assembly:
1 cup (about 125g) shredded mozzarella cheese
Grated Parmesan cheese, for serving
Instructions:
Preheat your oven to 375°F (190°C).
Wash the potatoes thoroughly and prick them with a fork. Place them on a baking sheet and bake for about 45-60 minutes, or until they are tender when pierced with a fork.
Remove the potatoes from the oven and let them cool slightly. Peel the potatoes while they’re still warm and pass them through a potato ricer or mash them until smooth. Allow the mashed potatoes to cool completely.
Once the mashed potatoes are cool, transfer them to a clean work surface. Add the beaten egg, salt, and flour. Gently knead the mixture until a soft dough forms. Be careful not to overwork the dough, as this can make the gnocchi dense.
Divide the dough into smaller portions and roll each portion into a long rope, about 1/2 inch (1 cm) thick. Cut the ropes into bite-sized pieces.
Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches, being careful not to overcrowd the pot. Cook the gnocchi until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and transfer them to a plate.
To make the tomato sauce, heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Pour in the crushed tomatoes and season with salt and pepper to taste. Let the sauce simmer for about 10-15 minutes, or until it thickens slightly.
In a baking dish, spread a thin layer of tomato sauce on the bottom. Arrange the cooked gnocchi on top of the sauce. Pour the remaining sauce over the gnocchi.
Sprinkle the shredded mozzarella cheese evenly over the gnocchi and sauce.
Bake the gnocchi alla Sorrentina in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
Once baked, remove the dish from the oven and garnish with torn fresh basil leaves and grated Parmesan cheese.
Serve the gnocchi alla Sorrentina hot, straight from the oven, and enjoy!
This dish is sure to be a hit with its comforting flavors and cheesy goodness. Buon appetito!
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Unleash Your Inner chef with noi Alaura begin with 2 pounds of potatoes two cups of flour an egg and a pinch of salt bake peel mash and cool the potatoes before kneading into a soft dough with your egg and flour divide roll and cut into bite-sized Delights for the sauce Sizzle
Two minced garlic cloves in olive oil add a can of crushed tomatoes season and simmer spread your sauce in a dish arrange your Noki top with more sauce and a cup of shredded mozzarella bake until bubbly garnish with fresh basil and Parmesan voila Nala Santina served hot and Delicious from your kitchen if
You enjoyed this quick recipe give a thumbs up and subscribe for more culinary Adventures