Gnocchi alla Sorrentina

Directions

1. Boil the potatoes with their skins on until tender. Peel and mash them while still warm.
2. On a floured surface, combine mashed potatoes with flour, egg, and a pinch of salt. Knead until a soft dough forms.
3. Divide the dough into portions, roll into ropes, and cut into bite-sized pieces to form gnocchi. Dust with semolina to prevent sticking.
4. For the sauce, sauté a crushed garlic clove in olive oil. Add tomato purée, salt, and basil leaves. Simmer for about 30 minutes.
5. Cook the gnocchi in boiling salted water until they float to the surface. Drain and mix with the tomato sauce.
6. In a baking dish, layer the sauced gnocchi with diced mozzarella and grated Parmigiano Reggiano.
7. Bake in a preheated oven at 250°C for about 5 minutes until the cheese melts and forms a golden crust.
8. Serve hot, garnished with fresh basil leaves.

Suggestions from Lucia

• Use day-old potatoes for a drier texture, which helps in forming better gnocchi.
• Ensure the gnocchi dough is not overworked to keep them light and fluffy.
• For an extra flavor, add a pinch of nutmeg to the gnocchi dough.

History of this Dish

Gnocchi alla Sorrentina hails from Sorrento, a coastal town in the Campania region of southern Italy. The dish combines traditional potato gnocchi with the rich flavors of tomato sauce, mozzarella, and basil. It's traditionally baked in a terracotta dish called a 'pignatiello', which helps in achieving the signature melted cheese topping. The recipe reflects the simplicity and richness of southern Italian cuisine, emphasizing fresh, local ingredients. Over time, it has become a beloved comfort food, representing the culinary heritage of Sorrento and the broader Campania region.