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Recipe By Jaxters

Ref: 782
Heading: Pasta
Cuisine: Italian
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   300 g  Buffalo Mozzarella cut into chunks
   100 g  Pecorino or parmesan grated
   700 g  King Edward Potatoes baked
   150 g  Flour
   2 Egg yolks
   1/2 tsp  Salt
   1/2 tsp  Ground white pepper
  Tomato Sauce
   600 ml  Tomato passata
   2 Garlic cloves crushed & chopped
   2 tbsp  Fresh basil finely chopped
   3 tbsp  Olive oil
   1/2 tsp  Salt
   1/2 tsp  Freshly ground black pepper


  Step 1
In the oven bake the potatoes in there skins at 180°C for 1 hour 15 mins, remove set aside & allow to go cold.
  Step 2
Scoop out potato flesh with a spoon into a bowl, add flour, yolk, salt & pepper & mix well, cover & set aside.
  Step 3
Make the sauce by placing oil & garlic in a sauce pan, heat on med & fry off for 1 min or until just coloured, add passata bring to a simmer add salt & pepper, take off the heat & add in the basil stir in then set aside.
  Step 4
Pre-heat oven to 180°C fan.
  Step 5
Make the gnocchi, flour a worktop then roll our potato mixture into cylinders about 2cm in diameter, then cut in 2cm pieces, next use a fork prongs & press indentations into each one.
  Step 6
Place a saucepan with salted boiling water on the hob & cook the gnocchi until they float, scoop out with slotted spoon, you may need to do in batches, then set aside apart to cool.
  Step 7
Next mix the sauce with the gnocchi to coat, then place mixture into a baking dish with mozzarella chunks added in with the tomato coated gnocchi tip any remaining sauce over the top, then sprinkle over cheese & bake for 20 min or so until light golden brown on top, then serve.

Suggestion & Tips

You could add some chilli flakes to the tomato sauce. Have with a salad. You can use ready made Gnocchi.
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