Gnocchi Alla Sorrentina
Gnocchi with Tomato and Mozzarella
Serves 6
Potato gnocchi is a staple of the Veneto cucina. The soft pillows become the vehicle that carry delicious condiments. When I was growing up the most common sauce was passata, which was always bottled in abundance during summer and then utilised throughout the year, adding sweetness and acid from the fruit. The gnocchi need to be made with care, ensuring the correct ratio of flour to potato – the consistency should never be too firm but they must hold together. They can be cooked ahead of time, refreshed in iced water and stored dressed with olive oil, then cooked in boiling water when it’s time to eat. They will be fine but, as always, fresh is best.
Ingredients
Torn basil leaves and grated Parmigiano
Sugo di Pomodoro
100 ml olive oil
1 onion, finely diced
3 cloves garlic, chopped
2 bay leaves
12 basil leaves
100 g tomato paste
1.5 litres passata (see facing page)
Sea salt and cracked black pepper
Gnocchi
1.2 kg desiree potatoes
2 egg yolks
Pinch of salt
Pinch of freshly grated nutmeg
250 g plain flour, plus extra for dusting
Method
To make the sugo, heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for a few minutes until softened, then add the bay leaves, basil and tomato paste and cook, stirring, for 2 minutes. Mix in the passata and season with salt and pepper, then cook over medium-low heat for 35 minutes or until the sauce is rich and flavoursome. Adjust the seasoning if needed.
Meanwhile, to make the gnocchi, place the unpeeled potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 25 minutes or until you can easily push a skewer through the potatoes — they need to be soft. Drain well and peel off the skins as soon as they are cool enough to handle.
Pass the potatoes through a potato ricer onto a lightly floured workbench and make a well in the centre. Place the egg yolks, salt, nutmeg and most of the flour in the well and gently work the potato into the centre, then knead the mixture until a firm dough has formed. Add the remaining flour if the mixture seems too soft.
Bring a large saucepan of salted water to the boil.
While the water is coming to temperature, roll the dough into 2.5 cm thick logs, then cut the logs into 2 cm pieces. Roll each piece on a gnocchi board (or roll them on a fork to achieve the same indentations), then, working in batches so you don’t overcrowd the pan, place the gnocchi in the boiling water. As soon as they rise to the surface remove them with a slotted spoon and drain well.
Add the gnocchi to the sauce and toss well. Serve with torn basil leaves and grated Parmigiano.
For Gnocchi alla Sorrentina take 300g of fresh mozzarella and cut into cubes. Stir it through the gnocchi gently leaving a few pieces for the top. Add the gnocchi to a baking dish with the remaining mozzarella dotted on top and a sprinkle of parmigiano and bake in a high oven for about 10 minutes or until bubbling and the cheese is melted.
