Sorrentina gnocchi with tomato sauce

Sorrentina gnocchi with tomato sauce


For the gnocchi:
— 1 kg boiled potato
— 1 egg
— 300 g flour

For the sauce:
— ½ kg peeled tomatoes
— 1 onion
— 10 g basil
— salt
— pepper

500 buffalomozzarella
200 grated Parmesan»

Prepare the gnocchi first. Mash boiled potato. When it starts to cool, add salt, egg, flour and add some extra flavour with nutmeg. Knead until consistent and form oblong bars from the batter. Cut this into smaller pieces.

For the sauce, sauté finely chopped onion and one clove of garlic on oil. When onion is sautéed, add tomato and simmer for roughly half an hour. Season to taste with salt and pepper.

When sauce is almost ready, boil water and cook gnocchi for 1-1.5 minutes. Home-made gnocchi needs very little time to cook, when they rise to the surface of the water, you can remove them. Add to sauce. Mix well and put into tray. The tray can be small or large, whatever you have. Add dinely diced mozarella and the Parmesan. Grill in the oven for 10 minutes, until top part is crunchy. Serve.

AKADEMIA ITALIA 18. episode: Egy igazi olasz családi ebéd

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