
ItalianGnocchi alla sorrentina
Baked gnocchi with tomato and mozzarella
Source: www.seriouseats.com
Ingredients
For the gnocchi
- 1.4 kg russet potatoes, scrubbed and pierced all over with a fork
- 3 large egg yolks, lightly beaten
- 1 g all-purpose flour , divided, plus more as needed and for dusting
- ½ tsp Diamond Crystal kosher salt, for table salt use half as much by volume or the same weight
For the tomato sauce
- 3 tbsp extra-virgin olive oil
- 1 medium clove garlic, lightly crushed
- 700 ml jar tomato passata
- 2 sprigs fresh basil
- Kosher salt
To assemble and bake
- 450 g fresh cow's milk mozzarella, cut or torn into 1 inch pieces, patted dry
- Finely grated Parmigiano-Reggiano cheese, for sprinkling
- Fresh basil leaves, for garnishing