Gnocchi In The Style Of Sorrento - {Gnocchi All Sorrentina} Recipe - Cooking Index
Gnocchi Dough | ||
3 lbs | 1362g / 48oz | Russet potatoes |
2 cups | 125g / 4.4oz | All-purpose flour |
1 | Extra-large egg | |
1 | Kosher salt | |
Sauce | ||
1 teaspoon | 5ml | Hot red pepper flakes |
4 cups | 948ml | Basic Tomato Sauce - (see recipe) |
1 teaspoon | 5ml | Kosher salt |
1/4 cup | 10g / 0.4oz | Fresh basil leaves - (lightly packed) |
1/2 lb | 227g / 8oz | Fresh mozzarella di bufala - cut 1/4" cubes |
Place the potatoes in a large pot and just cover with cold water. Boil the whole potatoes until they are soft, about 45 minutes. While still warm, peel the potatoes and pass them through a food mill onto a clean pasta board.
Make a well in the center of the potatoes and sprinkle with the flour. Place the egg and salt in the center of the well and, using a fork, stir the egg into the flour and potatoes. Bring the dough together, kneading gently until a ball is formed, and continue to knead for another 4 minutes, until the dough is dry to the touch. Cut a tennis-ball sized hunk of dough off the main ball and roll it into a dowel about 3/4-inch thick. Cut across the dowel to form pellets about 1-inch long. Flick each pellet down the tines of a fork to form the traditional gnocchi shape. Repeat with the remaining dough.
In a 14- to 16-inch frying pan, combine the pepper flakes, tomato sauce, and 1 teaspoon salt. Bring to a boil, reduce the heat, and simmer 15 minutes, or until the sauce is as thick as good porridge. (At this point the sauce could be refrigerated for up to 2 days).
When you are ready to serve the gnocchi, bring 6 quarts of water to a boil and add 2 tablespoons salt.
Drop the gnocchi into the boiling water and cook until floating aggressively, 4 to 5 minutes. Carefully transfer the gnocchi to the pan with the sauce, using a slotted spoon. Turn the heat to medium and toss gently for about 30 seconds. Tear the basil leaves into a few pieces and add to the sauce along with the mozzarella cubes. Toss together for 30 seconds longer. Pour into a heated bowl and serve immediately.
This recipe yields 6 servings.
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F39) - from the TV FOOD NETWORK
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