Potato Gnocchi Alla Sorrentina - James Martin

INGREDIENTS
For the Gnocchi

300gr boiled potatoes, mashed
1 egg yolk
100gr plain flour, plus some extra for later
1 coffee spoon basil, chopped
For the sauce:

200gr tomato sauce
50gr Grana Padano cheese
80gr mozzarella for di latte
80gr Buffalo Mozzarella
6 basil leaves
20gr butter

METHOD

In a bowl mix the potatoes with the herbs and lemon skin, add few pinches of salt, then the egg yolk. Mix well and add the flour, quickly knead by hand until all combined.

Roll out the dough in small rope of about the size of a thumb, then cut in pieces of 2cm. Dust them with flour and slide each piece of gnocchi, pressing with the thumb, onto a gnocchi board, a fork or the back of a cheese grater to add grooves.

Preheat the oven at 200°C.

Bring to the boil a large pot of salted water and cook the gnocchi until they float.

In a pan heat the tomato sauce, drain the gnocchi and add them to the pan. Cook for a minute then remove from heat and add the basil leaves roughly chopped and the mozzarella for di latte and grated Grana Padano cheese. Stir well and transfer into a baking dish. Sprinkle the top with the mozzarella shredded by hand and bake for about 15 minutes.

Then sprinkle with Grana Padano cheese and a few basil leaves.


https://www.jamesmartinchef.co.uk/recipes/potato-gnocchi-alla-sorrentina/