Gnocchi alla sorrentina

By GialloZafferano · 75 min

Ingredients

Instructions

1. Bake the potatoes on a bed of coarse salt at 355°F (180°C) for 35–40 minutes, until tender.
2. While still hot, peel and mash the potatoes. Add the flour and a pinch of salt, and mix just until a soft dough forms.
3. Roll the dough into logs about 1¼ inches thick and cut them into gnocchi. Shape them with a fork or gnocchi board if you like.
4. Heat a drizzle of olive oil with the garlic. Add the tomatoes, crush them by hand or blend lightly, season with salt and add the basil.
5. Cover and simmer over low heat for about 30 minutes, until the sauce is thick and flavorful.
6. Cook the gnocchi in plenty of salted boiling water. As soon as they float, move them straight into the sauce and toss gently.
7. Spread a layer of sauced gnocchi in a baking dish, top with torn burrata, then repeat with another layer.
8. Finish with the grated cheese and bake at 480°F (250°C) for about 5 minutes, preferably under the broiler, until golden and bubbling. Serve right away.

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

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GarlicCheeseTomatoPotatoCanned tomatoPecorino cheeseBurrata cheese