Gnocchi In The Style Of Sorrento - {Gnocchi All Sorrentina}

By á-174942

Ingredients

• GNOCCHI DOUGH:
• 3 pounds russet potatoes
• 2 cups all-purpose flour
• 1 extra-large egg
• 1 pinch kosher salt
• SAUCE:
• 1 teaspoon hot red pepper flakes
• 4 cups Basic Tomato Sauce (see recipe)
• 1 teaspoon kosher salt
• 1/4 cup fresh basil leaves - (lightly packed)
• 1/2 pound fresh mozzarella di bufala cut 1/4" cubes

Details

Servings 6

Preparation

Step 1

Place the potatoes in a large pot and just cover with cold water. Boil the whole potatoes until they are soft, about 45 minutes. While still warm, peel the potatoes and pass them through a food mill onto a clean pasta board.

Make a well in the center of the potatoes and sprinkle with the flour. Place the egg and salt in the center of the well and, using a fork, stir the egg into the flour and potatoes. Bring the dough together, kneading gently until a ball is formed, and continue to knead for another 4 minutes, until the dough is dry to the touch. Cut a tennis-ball sized hunk of dough off the main ball and roll it into a dowel about 3/4-inch thick. Cut across the dowel to form pellets about 1-inch long. Flick each pellet down the tines of a fork to form the traditional gnocchi shape. Repeat with the remaining dough.

In a 14- to 16-inch frying pan, combine the pepper flakes, tomato sauce, and 1 teaspoon salt. Bring to a boil, reduce the heat, and simmer 15 minutes, or until the sauce is as thick as good porridge. (At this point the sauce could be refrigerated for up to 2 days).

When you are ready to serve the gnocchi, bring 6 quarts of water to a boil and add 2 tablespoons salt.

Drop the gnocchi into the boiling water and cook until floating aggressively, 4 to 5 minutes. Carefully transfer the gnocchi to the pan with the sauce, using a slotted spoon. Turn the heat to medium and toss gently for about 30 seconds. Tear the basil leaves into a few pieces and add to the sauce along with the mozzarella cubes. Toss together for 30 seconds longer. Pour into a heated bowl and serve immediately.

This recipe yields 6 servings.