Gnocchi alla sorrentina

By GialloZafferano · 60 min

Ingredients

Instructions

1. Wash the potatoes and bake them on a tray with a layer of coarse salt at 355°F (180°C) for 35–40 minutes, until a fork pierces them easily.
2. While still hot, peel and mash the potatoes. Add the flour and a pinch of salt and mix just until the dough comes together, without overworking it.
3. Roll the dough into logs about 1¼ inches (3 cm) thick and cut into gnocchi about 1 to 1¼ inches (2–3 cm) long. Shape with a fork or gnocchi board if you like, and place on a floured towel.
4. For the sauce, heat a drizzle of olive oil with the garlic in a pan. Add the tomatoes (crushed by hand or lightly blended), a pinch of salt and the basil. Cover and simmer over low heat for 30 minutes, until thickened.
5. Boil the gnocchi in salted water. As soon as they float, lift them out with a slotted spoon into a bowl and gently toss with the tomato sauce.
6. In a baking dish, spread a layer of sauced gnocchi, add torn burrata, then repeat with a second layer of gnocchi and more burrata. Top generously with the grated cheese.
7. Bake at 480°F (250°C) for about 5 minutes, ideally on the grill setting, until golden and crisp on top.
8. Top with extra burrata and fresh basil and serve hot.

Summarized from GialloZafferano's video. Watch it for the details.

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