Recipe

Gnocchi All Sorrentina Recipe

Print Recipe

Ingredients

Gnocchi dough .
Sauce .
1 extra large egg .
Basic tomato sauce (use 4 c) .
2 (28 oz) cans peeled whole tomatoes, crushed by hand & juices reserved .
1/2 lb fresh mozzarella cheese, di bufala cut into 1/4-inch cubes .
1/2 medium carrot, finely shredded .
salt, to taste .
1 tsp kosher salt .
1/4 c fresh basil leaves, lightly packed .
1 tsp hot red pepper flakes .
1/4 c extra-virgin olive oil .
4 garlic cloves, peeled & thinly sliced .
1 Spanish onion, sliced in 1/4-inch dice .
3 tbsps sliced fresh thyme leaves (or 1 tbsp dried) .
2 c all-purpose flour .
1 pinch kosher salt .
3 lbs russet potatoes

Directions

Step #1 Place the potatoes In a large-ish pot & just cover with cold water.
Step #2 Boil the whole potatoes until they are soft, about 45 mins.
Step #3 While still warm, peel the potatoes & pass them through a food mill onto a clean pasta board.
Step #4 Make a well in the center of the potatoes & sprinkle with the flour.
Step #5 Place the egg & salt in the center of the well and, using a fork, stir the egg into the flour & potatoes.
Step #6 Bring the dough together, & continue to knead for another 4 mins, kneading carefully until a ball is formed, until the dough is dry to the touch.
Step #7 Cut a tennis-ball sized hunk of dough off the main ball & roll it into a dowel about 3/4-inch thick.
Step #8 Cut across the dowel to form pellets about 1 inch long.
Step #9 Flick each pellet down the tines of a fork to form the traditional gnocchi shape.
Step #10 Repeat with the remaining dough.
Step #11 In a 14 to 16-inch frying pan, tomato sauce, mix the pepper flakes, & 1 tsp salt.
Step #12 Bring to a boil, & let simmer 15 mins, reduce the heat, or until the sauce is as thick as good porridge.
Step #13 (At this point the sauce could be put in the fridged for up to 2 days).
Step #14 When you are ready to serve the gnocchi, bring 6 quarts of water to a boil & add 2 tbsps salt.
Step #15 Drop the gnocchi into the boiling water & cook this until floating aggressively, 4 to 5 mins.
Step #16 Carefully transfer the gnocchi to the pan with the sauce, using a slotted spoon.
Step #17 Turn the heat to medium & toss carefully for about 30 seconds.
Step #18 Tear the basil leaves into a few pieces & add to the sauce along with the mozzarella cubes.
Step #19 Toss together for 30 seconds longer.
Step #20 Pour into a heated bowl & serve as soon as possible.
Step #21 BASIC TOMATO SAUCE: In a 3-quart saucepan, heat the olive oil over med-heat/flame.
Step #22 Add the onion & garlic & cook this until soft & light golden brown, about 8 to 10 mins.
Step #23 Add the thyme & carrot & cook 5 mins more, until the carrot is quite soft.
Step #24 Add the tomatoes & juice & bring to a boil, stirring often.
Step #25 Lower the heat & let simmer for 30 mins until as thick as hot cereal.
Step #26 Spice up with salt & serve.
Step #27 This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Enjoy the Gnocchi All Sorrentina recipe

Viewing Gnocchi All Sorrentina Receipe

Gnocchi All Sorrentina Recipe

More Related Recipes

Related Categories

Related Tags

Recent Views

Gnocchi All Sorrentina Recipe

Related Recipes

More Related Recipes

Related Categories

Related Tags