Gnocchi Alla Sorrentina | Easy recipe from scratch

Gnocchi Alla Sorrentina is one of the most delicious gnocchi you will find. Home-made potato gnocchi baked in a tomato and basil sauce mixed with mozzarella and Parmigiano Reggiano cheese is the perfect dish for your family evening. Check the description for ingredients and process in detail!
This recipe is made from scratch. We will show you how to make gnocchi at home, how to make the sauce at home, and all other secrets!
Important to know that making gnocchi, you must choose 00 flour and potatoes containing more starch than you can find. Another important thing is to remember to not to overwork the dough because in other cases it could become not so puffy and soft.
Here you will find some instructions and ingredients:
Gnocchi alla sorrentina for 4 persons
For gnocchi
1kg potatoes
350g flour (300g for gnocchi + 50g to shape gnocchi and don’t make gnocchi stuck after making)
1 egg
Pinch of salt
For sauce
2 tablespoons Evo oil
1 garlic
10g basil
400g tomatoes sauce
375g mozzarella
80g parmigiano reggiano
To prepare the Gnocchi Alla Sorrentina, start with the potatoes to make the gnocchi:
Wash them under running water, then pour them into a large pan, add water and cook the potatoes for about 30-40 minutes (depending on the size of the time may vary, do the test with the tines of a fork to understand the degree of cooking).
While you wait move to the sauce: in a pan pour Evo oil, a clove of garlic, basil, tomato puree, and salt. Then cover with the lid and cook over medium-low heat for about 30 minutes.
When the potatoes are ready, drain them well. Then sift the flour on a pastry board and create the classic fountain. Mash the still-hot potatoes in the center of the flour fountain with the special potato masher or peel and mash those. Pour egg and salt over the potatoes, then start kneading, and do it quickly.
Just compact and give a homogeneous consistency to the dough, which must be soft but not sticky (and not too tough). Cover the dough with a dry and clean cloth. Put the water to boil in a large pan to cook the gnocchi and add salt when starts to boil; meanwhile, gradually take a portion of the dough by keeping the remaining portion covered.
Sprinkle with a little semolina or flour and shape gnocchi with a spatula or knife with a thickness of about 2-3 cm.
As you prepare them, you can arrange the gnocchi on a tray sprinkled with flour or semolina. Once the gnocchi is ready, remove the garlic from the sauce and pour almost all of it into a very large bowl.
Boil the gnocchi by pouring them into the pan at least 2-3 times, they will have to cook for a few moments, taking care that the water in the pan quivers and does not boil violently to avoid damaging them: as soon as they come to the surface, drain the gnocchi with the help with a slotted spoon and dip them gradually into the bowl where you poured the sauce. Stir gently with a spoon. In a baking pan drizzle Evo oil.
Pour the first layer of gnocchi. Season with a layer of mozzarella and a sprinkling of Parmigiano Reggiano cheese.
Then continue with another layer of gnocchi, the remaining mozzarella, and Parmigiano Reggiano. Bake your “gnocchi alla sorrentina” in a static oven preheated to 220° in grill mode for 10 minutes. Serve them hot and steaming. Buon appetit!
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