Gnocchi Alla Sorrentina

Preparation

1. STEP 1 OF 11

   For the gnocchi: Prepare 150 g of flour on the work surface

2. STEP 2 OF 11

   Wash the potatoes and boil them with the skin on for about 10 minutes

3. STEP 3 OF 11

   Peel them while still hot and immediately mash them onto the flour with a potato masher

4. STEP 4 OF 11

   Add the egg, cheese, and a pinch of nutmeg. Knead well, adding more flour on the work surface but only for a short time because absorbing too much would make them gummy

5. STEP 5 OF 11

   Divide the dough into 4 parts, roll them with the palm of your hands on the well-floured work surface to obtain cords about a finger thick, and cut them into 2 cm pieces

6. STEP 6 OF 11

   If desired, the gnocchi prepared this way can be pressed with a finger on the back of a grater or on a fork

7. STEP 7 OF 11

   Recipe: Throw the gnocchi to boil in plenty of salted water and as they rise to the surface, scoop them out with a slotted spoon and place them in a lightly oiled bowl

8. STEP 8 OF 11

   Take 4 baking dishes and in each pour a tablespoon of tomato sauce, then layer the gnocchi, mozzarella cut into strips, a tablespoon of tomato sauce, some diced tomatoes, a few basil leaves, a pinch of oregano, and a sprinkle of cheese

9. STEP 9 OF 11

   Repeat the same way with the gnocchi, mozzarella, and other ingredients

10. STEP 10 OF 11

    Place in a preheated oven at 150 degrees until the cheese is well gratinated

11. STEP 11 OF 11

    Place a couple more basil leaves on top and serve

Suggestions

• Pan

• Casserole

• Grater

General Information

Analysis

Macronutrients (100 gr)