Gnocchi alla sorrentina

Servings

4-6

Prep Time

20 minutes

Cook Time

60 minutes

Cuisine

Italian

Super simple. Very tasty! Not a lasagna, not a pasta bake, but a brother of those! A Italian classic, rich gnocchi bake with lots of mozzarella, a tomato sauce and gnocchi soft as pillows!

Gnocchi alla sorrentina

Ingredients

  • 1.5 kg red potatoes
  • 275-350 gr 00 flour
  • 1 egg
  • 1-1.5L tomato passata
  • 1 tbsp tomato paste
  • 1 big onion
  • 4 garlic cloves
  • Basil
  • Salt
  • Pepper
  • Olive oil
  • Parmigiano reggiano
  • 300 gr mozzarella

Directions

  1. Make holes in the potatoes with a fork. Drizzle with olive oil and bake in the oven at 200 degrees Celsius or 390 degrees Fahrenheit until soft.

  2. In the meantime, mince the onion and garlic
  3. Sautee the onion and garlic in a ovensafe pan with olive oil for a few minutes. Add the tomato paste, fry for another minutes before going in with the passata, some basil, salt and pepper. (Optional add the parmesan rind) let simmer until the oil will come to the sides when you make a well with a spoon.
  4. Rise the potatoes. On a clean surface make a volcano from the potatoes and add the four and egg to the hole. Knead, until combined (make sure not to overknead)
  5. Bring a generous pot with water and salt to a boil, boil the gnocchi until they float.
  6. Mix the gnocchi with the sauce, top with the mozzarella and parmigiano and bake until golden and melted in the oven.
  7. Serve and enjoy!