Gnocchi alla Sorrentina — Potato, Tomato and Mozzarella

What you’ll need

Ingredients

Ingredient amounts make 4 servings. Nutrition below is for one serving.

• 700 g Potato flesh, boiled without salt, peeled and weighed cooked
• 210 g All-purpose wheat flour, including stated dusting flour
• 50 g Whole egg, raw, without shell
• 600 g Unsalted tomato passata or puree
• 200 g Whole-milk mozzarella, drained weight
• 20 g Olive oil
• 6 g Garlic, peeled and minced
• 15 g Fresh basil leaves, washed and dried
• 4 g Fine salt
• 1 g Ground black pepper

Make it

Instructions

1. 1

   Boil whole potatoes in unsalted water until tender, drain, peel and weigh 700 g flesh. Rice or mash while warm and spread out to steam dry, then cool until barely warm. Extra potatoes and their boiling water are not part of the stated weight.

2. 2

   Meanwhile warm all oil and minced garlic 30 seconds. Add passata, 2 g salt and pepper and simmer 20 minutes; tear in half the basil. Drain mozzarella well and dice. Heat oven to 200°C conventional (180°C fan).

3. 3

   Gently mix potato with 180 g flour, beaten egg and remaining 2 g salt, only until a soft dough forms. Reserve 30 g flour for rolling. Roll into 2 cm ropes and cut into small pieces; do not overknead. If extra flour is needed beyond the stated amount, update the nutrition estimate.

4. 4

   Cook gnocchi in batches in gently boiling unsalted water. Once they float, cook another 1–2 minutes and check that a cut piece has no raw dough centre. Lift out, drain and toss with sauce.

5. 5

   Transfer to a baking dish and distribute all mozzarella over it. Bake 15–20 minutes until bubbling and centre reaches 74°C. Add remaining basil and divide into four equal portions.