By Cook Enu
Gnocchi Alla Sorrentina
13 steps
Prep:1hCook:30min
Home made potato gnocchi with tomato sauce and mozzarella.
Updated at: Thu, 17 Aug 2023 07:37:34 GMT
Nutrition balance score
Good
Glycemic Index
68
Moderate
Glycemic Load
93
High
Nutrition per serving
Calories864.8 kcal (43%)
Total Fat22.1 g (32%)
Carbs137.1 g (53%)
Sugars14.4 g (16%)
Protein29.3 g (59%)
Sodium1981.8 mg (99%)
Fiber11.9 g (42%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
In a large pot, add the whole potato and let it come to a boil. Cook the potatoes over a medium flame for 30-40 minutes until the potatoes are completely soft and cooked.
CooktopHeat
PotStep 2
Peel the potatoes, and cut them into small pieces. Pass the potatoes through a potato ricer on a work surface.
Peeler
KnifeStep 3
Add one beaten egg to the potatoes, and mix well. Dust the flour little by little and mix with a dough scraper. Don’t knead the dough too much.
Step 4
When the dough is soft and stops sticking then it’s ready.
Step 5
Cut the dough into 5 portions. Roll out each dough at a time and shape it into 1 inch thick log.
KnifeStep 6
Cut the log into 1 inch, and pass them over a gnocchi board or a fork.
ForkStep 7
Boil salted water and boil the Gnocchi until they float for 30 seconds.
PotStep 8
Put the gnocchi in the cold water to stop cooking.
BowlStep 9
Preheat the oven to 450 °F.
OvenPreheatStep 10
In a baking pan add the cherry tomatoes, olive oil, onion, garlic, and bake them for 20 minutes until they're soft.
OvenHeat
Baking dishStep 11
When the tomatoes are baked, smash them, or use a hand blender to blend everything.
BlenderMixStep 12
Add chopped basil, and mix boiled gnocchi with the sauce.
Step 13
Add fresh mozzarella on top with some fresh basil, and bake it again until the cheese is melted. Serve while it's hot and enjoy!
