Homemade Sorrento gnocchi

[Debby]

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Homemade Sorrento gnocchi



Flavorful, sparkling, very tasty. I am homemade gnocchi alla sorrentina, a very simple dish to prepare but with a final result that never disappoints. Gnocchi alla sorrentina, as the name suggests, come from Campania and are born precisely on the Sorrento peninsula, in an old inn overlooking Piazza Tasso. It seems that the cook of the time thought of mashing the boiled potatoes and mixing them with eggs and flour but, realizing the softness of the mixture which could not be used for other preparations, he decided to cut it into chunks and cook it in boiling water, then seasoning the gnocchi with the most typical ingredients of the area: tomato, mozzarella and basil. Today the gnocchi alla sorrentina are among the most popular dishes in the worldsymbol of Italy all over the globe.

Ingredients for 4 people

• Red potatoes: 1 kg
• Eggs: 2
• Flour 0: 400 g
• Garlic: 1 clove
• Extra virgin olive oil: 4 tbsp
• Tomato puree: 500 ml
• Salt to taste
• Mozzarella: 300 g
• Grated Parmigiano Reggiano: 100 g

• Preparation: 1 hour
• Cooking: 45 minutes
• Total: 1 hour, 45 minutes
• Calories: 420 kcal/portion

Preparation

1

Rinse the potatoes under running water to remove soil and dust.


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