Gnocchi alla Sorrentina

Ingredients

Preparation

FOR THE GNOCCHI

1. Preheat the oven to 400 °F. Pierce the potatoes all over with a fork.
2. Cook the potatoes in a microwave oven at high power for 10 minutes, then flip them over and microwave for 5 minutes longer.
3. Place the cooked potatoes on a sheet pan and transfer to the preheated oven. Bake for 15 minutes. (Alternatively, skip the microwave parcooking and bake the potatoes in the oven for about 1 hour, until tender.) Set aside until cool enough to be manipulated. (Do not turn off the oven.)
4. Cut the cooked potatoes in half. Scoop out the flesh and press through a potato ricer.
5. Transfer 2 cups of slightly packed riced potatoes to a large bowl. Stir in the egg yolks and salt.
6. Add the flour and stir until a stiff dough forms. Knead the dough gently until smooth but slightly sticky.
7. Line a baking sheet with wax paper and dust it with flour. Set aside.
8. On a floured surface, cut the dough into 4 pieces, rolling each into a long ¾-inch thick rope.
9. Cut the ropes into ¾-inch pieces. Roll each piece against the tines of a fork to make ridges. Transfer the gnocchi to the prepared baking sheet.

1. Pour the tomato basil sauce into a large bowl.
2. In salted boiling water, cook the potato gnocchi until they begin to float, about 2 to 3 minutes.
3. Once the gnocchi are ready, use a slotted spoon to remove them from the water and add them directly to the sauce. Gently mix to coat.
4. Drizzle the virgin olive oil at the bottom of a large baking dish and add half the sauced gnocchi. Sprinkle on half of the mozzarella and half of the Parmesan, then cover with the rest of the gnocchi and top with the rest of both cheeses.
5. Bake in the preheated oven for about 20 minutes.
6. Turn the broil setting on high and grill for an additional 1–2 minutes, or until the top is golden and bubbly.
7. Remove from the oven and let sit for about 5 minutes before serving.
8. Garnish with the basil leaves and serve. Buon appetito!