Gnocchi in the Style of Sorrento: Gnocchi all Sorrentina (Mario Batali) Recipe
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Directions:
- Sauce:
- 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.
- Basic tomato sauce:
- In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
- Yield: 4 cups
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 738.05 Kcal (3090 kJ) | ||
| Calories from fat | 185.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.56g | 32% | |
|---|---|---|---|
| Cholesterol | 51mg | 17% | |
| Sodium | 3152.19mg | 131% | |
| Potassium | 1857.15mg | 40% | |
| Total Carbs | 117.87g | 39% | |
| Sugars | 18.65g | 75% | |
| Dietary Fiber | 9.76g | 39% | |
| Protein | 19.38g | 39% | |
| Vitamin C | 32.9mg | 55% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 6.2mg | 34% | |
| Calcium | 221.9mg | 22% | |
| Amount Per 100 g | |||
| Calories | 146.91 Kcal (615 kJ) | ||
| Calories from fat | 36.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.09g | 32% | |
|---|---|---|---|
| Cholesterol | 10.15mg | 17% | |
| Sodium | 627.43mg | 131% | |
| Potassium | 369.66mg | 40% | |
| Total Carbs | 23.46g | 39% | |
| Sugars | 3.71g | 75% | |
| Dietary Fiber | 1.94g | 39% | |
| Protein | 3.86g | 39% | |
| Vitamin C | 6.6mg | 55% | |
| Iron | 1.2mg | 34% | |
| Calcium | 44.2mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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