Gnocchi alla sorrentina - Potato dumplings from Sorrento
The Sorrento-style gnocchi au gratin are a classic from the Amalfi Coast and Campania.
5 from 2 votes
Prep Time 40 minutesmins
Cook Time 10 minutesmins
Total Time 50 minutesmins
Course Main Course, main dish
Cuisine Campania, Italian
Servings 6serves
Calories 393kcal
Ingredients
For the gnocchi:
1kgpotatoesnot new potatoes
1egg
200gflour
For the sugo:
400gpeeled tomatoesSan Marzano
1garlic love
olive oil
salt
basilfresh
Also:
200gmozzarella
2handfulsGrana cheese or Parmesan
1aubergine
some flour
oil to fry
Instructions
For the gnocchi, wash the potatoes and boil them in their skin in water until soft. This is done fastest in a pressure cooker. Peel the potatoes while still hot and mash them directly on a pasta board. Salt them immediately and let them cool down. Mix the potatoes with the flour and egg. Form the dough into finger-thick rolls and cut into pieces 2cm long. If you like, you can make grooves in the gnocchi on a gnocchi board or with a fork.
For the sauce, sauté the peeled clove of garlic in olive oil. Add the tomatoes and simmer for about 15 minutes at low heat. Remove the garlic. Season with salt and basil.
Meanwhile, cut the mozzarella into cubes and allow to drain in a sieve for 10 minutes. Grate the cheese.
Wash the aubergine and cut into 0.5 cm thin slices. Turn the slices in flour and deep-fry until crisp. Place on kitchen roll to allow the excess fat to be absorbed. In northern Italy, aubergines are rarely deep-fried, but rather roasted in the oven or on a grill without fat.
A casserole can also play a role! Let the gnocchi simmer briefly in plenty of hot salt water. As soon as they float to the surface, skim them, drain them and put them into a casserole. Place the aubergine slices on top. Cover with tomato sauce, mozzarella and cheese. Bake at 200° C for about 10 minutes, or until the cheese has melted and is golden brown - arruscati in Neapolitan. Serve hot and enjoy.