Gnocchi alla Sorrentina

Ingredients

Preparation

FOR THE GNOCCHI

1. In a pot, cover the potatoes with water until the water level is 1 inch above them. Add a teaspoon of salt.
2. Boil the potatoes for 40 to 55 minutes, until fork tender. Remove from the boiling water and set aside until cool enough to be manipulated.
3. Cut the cooked potatoes in half. Scoop out the flesh and press through a potato ricer.
4. Transfer the slightly packed riced potatoes to a large bowl. Stir in the salt.
5. Add the flour and stir until a stiff dough forms. Knead the dough gently until smooth but slightly sticky. Do not over-knead the dough or it will become overly elastic. If the dough is too sticky, add a bit of flour. Form the dough into a ball and let it rest, about 10 minutes.
6. Line a baking sheet with wax paper and dust it with flour. Set aside.
7. On a floured surface, cut the dough into 4 pieces, rolling each into a long ¾-inch thick rope.
8. Cut the ropes into ¾-inch pieces. Roll each piece against the tines of a fork to make ridges. Transfer the gnocchi to the prepared baking sheet.

ASSEMBLY

1. Preheat the oven to 400 °F.
2. Pour the tomato basil sauce into a large bowl.
3. In salted boiling water, cook the potato gnocchi until they begin to float, about 2 to 3 minutes.
4. Once the gnocchi are ready, use a slotted spoon to remove them from the water and add them directly to the sauce. Gently mix to coat.
5. Drizzle the extra virgin olive oil at the bottom of a large baking dish and add half the sauced gnocchi. Sprinkle on half of the mozzarella and half of the Parmesan, then cover with the rest of the gnocchi and top with the rest of both cheeses.
6. Bake in the preheated oven for about 20 minutes.
7. Turn the broil setting on high and grill for an additional 1–2 minutes, or until the top is golden and bubbly.
8. Remove from the oven and let sit for about 5 minutes before serving.
9. Garnish with the basil leaves and serve. Buon appetito!