Italian 20 min

Gnocchi alla Sorrentina

Name: Gnocchi alla Sorrentina
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 lbs russet potatoes; 1 large egg yolk; ¾ cup all-purpose flour, plus more; 1 teaspoon salt; 2 cups marinara or fresh tomato sauce; 1½ cups fresh mozzarella, torn into pieces; ½ cup Parmigiano Reggiano, grated; 6 fresh basil leaves, torn; Salt and black pepper to taste

vegetariancomfort-food

Ingredientsfor 2

480

Cal

20g

Protein

68g

Carbs

16g

Fat

12 lbs russet potatoes
21 large egg yolk
3¾ cup all-purpose flour, plus more
41 teaspoon salt
52 cups marinara or fresh tomato sauce
61½ cups fresh mozzarella, torn into pieces
7½ cup Parmigiano Reggiano, grated
86 fresh basil leaves, torn
9Salt and black pepper to taste

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Instructions

1
Bake potatoes at 400°F for 1 hour. Scoop out flesh while hot and rice onto a clean surface. Allow to steam dry for 5 minutes.
2
Make a well in the center and add the egg yolk, flour, and salt. Gently fold inward until a soft dough forms — work quickly and minimally.
3
Roll into ¾-inch thick ropes and cut into 1-inch pieces. Cook in batches in well-salted boiling water until they float, about 2 minutes. Remove with a slotted spoon.
4
Transfer fresh gnocchi to a baking dish spread with ½ cup marinara. Add remaining sauce, fresh mozzarella pieces, and Parmigiano. Bake at 425°F for 12–15 minutes until the cheese is melted, bubbling, and browned in spots. Scatter fresh basil over the top and serve immediately.