Gnocchi sorrentinoPosted: Updated:
6ea Idaho potato, baked
1 ea. egg
3 cups flour
a pinch of White pepper
1 tsp. salt
Cut potatoes in ½ length wise. Use as spoon to scoop out potato “meat.” Place potato meat through hand ricer. Turn potato out onto a floured board. Make a well in the center of the potato.
Combine egg, salt and white pepper in well gently fold into the potato. Add the flour by small handfuls to the potato and mix gently until dough is smooth and no longer tacky. Let the dough rest 15 minutes. Roll the dough into a ½ cylinder and refrigerate for about 20 minutes until it has firmed up. Cut the dough into ¾ inch segments. Using your thumb and forefinger gently roll the dough pieces over the tines of a fork pressing with the thumb to create an indentation on the back side of the dough and ridges on the front side. To cook, drop the dumplings in boiling salted water, cook until they float, remove from water and add to sauce.
For the Sauce:
1 can Italian plum tomatoes
½ cup onion, diced fine
2 ea. garlic cloves
Crushed red pepper to taste
Salt and pepper to taste
2 Tbsp. extra virgin olive oil
1 ea. basil sprig
1 ea. Oregano sprig
In a small non-reactive sauce pot, heat the olive oil over medium heat
Add the onion and season well with salt and pepper
Sweat the onion until soft and clear
Crush the garlic cloves with the flat side of a knife or mallet and add to the pot
Sweat the garlic with the onions for about minute
At crushed red pepper to the pot and sweat briefly
Add the tomatoes to the pot and season well with salt and pepper
Add the basil and oregano sprigs to the pot and bring to a slow simmer
Simmer the sauce for about 20 minutes, stirring often or until the tomatoes have broken down and begin to taste sweet.
If desired puree the sauce with a hand blender.
1 ball, diced Buffalo mozzarella
10 ea. Fresh basil leaves, torn or sliced
Toss the pasta with the tomato sauce and place in bowls
Top the bowls of gnocchi with the mozzarella and place in a 350 degree oven until the cheese is melted.
Top with the torn basil leaves and enjoy!