Ingredients

FOR GNOCCHI

1 kg red potatoes
300 g flour 00
1 egg
Salt and pepper to taste
Semolina to taste

FOR THE TOMATO SAUCE

600 g tomato puree
6 leaves of basil
1 clove of garlic
Extra virgin olive oil to taste
Salt and pepper to taste

TO SEASON

250 g Mozzarella Soresina cheese
70 g grated Parmigiano Reggiano PDO cheese Gran Soresina

PREPARATION

• Start with the potatoes to make the gnocchi: wash them under running water, then cook for about 30-40 minutes in a large pan with water (if you want to reduce the time you can use a pressure cooker).
• Meanwhile, prepare the sauce: pour a drizzle of oil into a pan, a clove of peeled whole garlic and tomato puree, salted to taste. Add the basil leaves to flavour, then let them cook over medium-low heat for about 30 minutes with the lid. Once ready, remove the clove of garlic.
• Then sift the flour on the board and create the classic fountain. Once the potatoes are ready, drain and crush them in the middle of the flour fountain while still hot with the potato masher (or peel and crush with a fork).
• Pour the egg and salt on the potatoes, then start kneading quickly to give a compact, homogeneous, and soft texture, without sticking or being too tenacious. Cover the dough with a dry, clean towel. Meanwhile, put the water for the gnocchi to boil and salt to a boil.
• Take a portion of the dough a little at a time, always leaving the remaining part covered, and form bigoli-shaped pieces about 2-3 cm thick, then make gnocchi, which can be shaped the classic stripe using even a fork. Arrange the gnocchi gradually on a tray with a clean towel and slightly soiled with semolina.
• Heat the sauce and pour it almost completely into a large bowl and boil the gnocchi for a short time at a time in the boiling water. Make sure the water is hot but that it does not boil too violently, otherwise your gnocchi risk getting ruined. Once they come to the surface, drain with the help of a skimmer, and put them in the bowl with the sauce, stirring gently with a spoon.
• Take a baking dish and sprinkle the bottom with the remaining sauce, add a drizzle of oil and then add the seasoned gnocchi. Add diced mozzarella and sprinkle with Parmigiano Reggiano on top. You can repeat the same operation by making multiple layers equal.
• Bake gnocchi alla sorrentina in a static oven preheated to 250° in grill mode for 5 minutes. And finally serve them hot and steaming!