Steps to make Gnocchi alla Sorrentina

• To prepare the Gnocchi alla Sorrentina, first put a large pot on the stove. Wash the potatoes well with their skin under running water and cook them whole in the pot with water and coarse salt. Cook them for about 50 minutes. They should be soft. In another pan, heat some extra virgin olive oil and half a clove of garlic with the central core removed. Let it brown for a couple of minutes, then add the tomato puree and 2 pinches of salt. If you have basil, add 4 leaves. Lower the flame and cook the puree for about 30 minutes.

• When the potatoes are cooked, drain them from the water, let them cool slightly, peel them, and mash them in a large bowl with the help of a potato masher. In the bowl where you mashed the potatoes, add 1 pinch of salt, 1 medium egg, and start kneading by hand. Add a little flour at a time and continue kneading. When all the flour is incorporated, take the dough and place it on a floured work surface. Work it with your hands; you should get a soft dough. Cut the dough into pieces, form long rolls on the floured surface, and create gnocchi using a scraper.

• Then take each gnocco and roll it over the tines of a fork to create stripes if you don’t have a gnocchi board.
  Then heat water and coarse salt in a pot. When boiling, cook the gnocchi for a couple of minutes. Drain them when they rise to the surface directly into the tomato sauce. But first, remove the basil leaves and the half clove of garlic.

• Mix the gnocchi well with a wooden spoon. Preheat the ventilated oven to 392°F. Take a baking dish and create a layer of gnocchi at the bottom, add some mozzarella on top, then more gnocchi, and finally add more mozzarella, grated Parmesan, and a drizzle of extra virgin olive oil.

• Cook for 10 minutes, just enough time to melt the mozzarella and create that nice crispy and golden crust. They are now ready to be eaten. Delicious!