The Italian on the Hill

• 16 Clarence St Yamba NSW
• (02) 6645 8286(02) 6645 8286
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GNOCCHI ALLA SORRENTINA

This classic Sorrento recipe brings the spirit of Campania to life, as soft, fluffy potato gnocchi combine with the rich flavors of ripe tomatoes, fragrant basil and creamy mozzarella. Delizioso!

Dough for gnocchi

1 kg red Pontiac potatoes, boiled in their skin
1 egg
2 cups strong plain flour (’00’), sifted

Boil the potatoes, peel while still warm, then press through a food mill/ricer. Add the egg and gradually add the flour. Knead into a firm, workable mixture.
On a floured work surface, divide the dough in 3 parts, 1.5 cm thick, then cut into strips. Roll into thick long fingers; slice into pieces.
Place the gnocchi into a pot of boiling salted water in batches; cook until they float to the surface, then retrieve with a large slotted spoon. Transfer to the pan with the sauce. Turn them rapidly with a wooden spoon to coat them well, and serve at once, garnished with fresh basil.

Sauce

1 garlic clove, peeled
4 tablespoons extra virgin olive oil
500g Italian San Marzano tomato passata (preferably homemade)
salt and pepper
fresh basil leaves
300 gr mozzarella, cubed
grated Parmigiano Reggiano (optional, at the table)

– Put all the ingredients, except mozzarella and Parmigiano, in a large saucepan and cook just a few minutes; discard the garlic. Add the mozzarella.