Photograph of the finished Gnocchi alla sorrentina

Italy · Bánh khoai tây gnocchi sốt cà chua phô mai

Gnocchi alla sorrentina

1 hr 10 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 600 g
  • Photograph of Flour Flour 180 g
  • Photograph of Chicken eggs Chicken eggs 1.2
  • Photograph of Canned tomatoes Canned tomatoes 480 g
  • Photograph of Mozzarella Mozzarella 200 g
  • Photograph of Grated cheese Grated cheese 60 g
  • Photograph of Italian basil Italian basil 16 g
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Olive oil Olive oil 60 ml
  • Photograph of Salt Salt 12 g

Method

  1. 1 Boil potatoes with their skins on for 30 minutes until soft, peel them, and mash them while still hot.
  2. 2 Mix the potatoes with flour, eggs, and salt, gently knead into a dough, roll into a stick, and then cut into gnocchi pieces.
  3. 3 Sauté garlic in olive oil, add canned tomatoes and simmer for 20 minutes, then add basil leaves.
  4. 4 Boil the gnocchi in boiling salted water, removing them as soon as they float to the surface (about 2 minutes).
  5. 5 Mix the gnocchi with the sauce, place in a baking tray with mozzarella and grated cheese, and bake for 12 minutes at 200°C.

With an appliance

  • Air fryer 1 hr 14 min

    Replace step 5: divide the gnocchi mixture into a baking tray that fits the basket and bake at 190 degrees for 9 minutes; this is about 3 minutes faster than a conventional oven, resulting in crispier cheese and a crispier crust, but you'll need to divide it into batches if the tray is large.

Start cooking