Gnocchi alla Sorrentina is a typical dish of Campania cuisine. A simple recipe with a few ingredients, which can reproduce the classic Mediterranean flavors rich and quality. Tradition requires the use of the pignatello, the classic earthenware pan that is used to grill the dish in the oven before being served, so that it forms the crust that distinguishes them.
The original Neapolitan recipe is even surrounded by a legend. In the seventeenth century, Europe was overwhelmed by trade from the New World; among the important new foods, some received more attention, such as potatoes. It is said that in 1600, in a tavern in Sorrento, the cook intrigued by this tuber, decided to boil them and to add flour and water to the dough. From here were born the gnocchi, so called because of the round shape that was given to them. The smell spread through the streets of the city so as to overcome the usual smell of orange blossoms. So they became the new institution of the Amalfi Coast.
The fact that they have the same ingredients as pizza, makes it clear how much this dish is appreciated throughout the territory. A tradition felt and of which the people of Campania are proud, so as to export it all over the world.
Ingredients for 4 people:
For the Gnocchi
- 500 gr of potatoes
- 150 gr of all purpose flour
- 1 egg
- A pinch of salt
For the sauce
- 1 bottle of FATTOROSI PASSATA DI ANTICO POMODORO
- 3 tablespoons of FATTOROSI NEAPOLITAN INFUSED OLIVE OIL
- Fresh basil
- 400 gr of Mozzarella cheese
- 4 tablespoons of Parmigiano cheese
First of all, boil the potatoes with the whole skin in plenty of cold water for about 20 -25 minutes. Drain them only when they are soft. Remove the skin before crushing them.
Finally use a potato masher to obtain a dry puree and let it cool in a bowl for at least 10 minutes.
Then add salt, beaten egg and flour. Mix quickly, just enough time to assemble all the ingredients.
Dust the worktop with a pinch of flour. Cut a piece of dough. Make strands of the thickness of an inch. Slice each strand every 2 cm, so as to obtain small cylinders. To have Gnocchi rigati use a fork lightly floured, slide your gnocchi on the inside by pressing lightly with the finger; once the back is lined, let it slide gently. Arrange them in tray or chopping board lightly floured, so you can cook them easily pouring them directly into the pot without moving them one by one.
Prepare the tomato sauce. Pour the FATTOROSI PASSATA DI ANTICO POMODORO into a large pan, add fresh basil and 3 tablespoons of FATTOROSI NEAPOLITAN INFUSED OLIVE OIL. Cook over low heat for 20 minutes. At the end salt. You will have to get a thick and full-bodied sauce, but at the same time tasty and delicate.
Cook potato gnocchi in abundant water and salt. It will take about 2 minutes.
Serve with a dripped ladle to drain them and gently transfer them in a large pot with a base of 2 ladles of warm sauce, Turn the gnocchi gently, add half the mozzarella, 2 tablespoons of Parmesan and basil. Transfer to the fire, stir for some minutes.
At this point transfer your Sorrentine Gnocchi in a pot of earthenware. Add more sauce, Parmesan, basil, mozzarella, stir gently and complete with a final layer of sauce, mozzarella and basil. Add 1 teaspoon of oil.
Bake at 200°C oven already hot with grill for about 5 -8 minutes and serve them hot.