Gnocchi alla Sorrentina

GialloZafferano’s selected gnocchi alla sorrentina follows a Campanian preparation of potato dumplings with tomato, basil and cheese. A brief oven finish melts mozzarella between the gnocchi layers and adds grated Parmigiano-Reggiano on top.

Red potatoes are washed and boiled, then drained and mashed while still hot over a mound of sifted flour. An egg and salt enter the mixture, which is worked briefly into a soft, cohesive dough.

The dough is divided into thick ropes, dusted with semolina and cut into gnocchi. A ridged board or fork gives the individual pieces their patterned surface, and a semolina-dusted tray holds them before cooking.

The tomato sauce cooks separately with olive oil, a whole garlic clove, salt and basil; the garlic is removed before the sauce receives the cooked dumplings. Gnocchi simmer in batches and are lifted into the sauce as soon as they float.

A baking dish receives a little sauce and oil, followed by layers of gnocchi, diced or torn mozzarella and grated Parmigiano-Reggiano. The brief grill finish precedes service, with the complete dish served hot and steaming.