Gnocchi alla sorrentina
Instructions
For the gnocchi: Prepare the pastry Board 150 g flour.
Wash potatoes and put to boil in their skins for about 10 minutes.
The hair still hot and the step immediately with the masher on flour.
Add the egg, cheese and a rub of nutmeg.
Mix well, adding more flour on the work surface, but for a short time because absorbing too much become rubbery.
I divide the dough into 4 parts which reach out by rolling with palms on floured pastry Board well, to obtain thick cords about a finger cut into pieces of 2 cm.
If the gnocchi so prepared it can crush with his finger on the wrong side of the grater or on a fork.
Recipes: I throw the dumplings in boiling salted water and, as they are afloat, I take them with a skimmer and put them in a bowl lightly oiled.
I take 4 terrines and each towards a spoonful of tomato sauce, then layer put the gnocchi, mozzarella, cut into strips, a spoonful of tomato sauce, a bit of diced tomatoes, some basil leaves, a pinch of oregano and a sprinkling of cheese.
Still review similarly with gnocchi, mozzarella cheese and remaining ingredients.
Put in the oven already warm to 150 degrees until the cheese is well Gratin.
Support you over yet a couple of basil leaves and serve at the table.
Ingredients and dosing for 4 persons
- For the gnocchi:
- 400 g of powdery potato
- 250 g of flour
- 1 egg
- 50 g of grated parmesan cheese
- Nutmeg
- For the recipe:
- 500 G = = potato dumplings
- 200 g of mozzarella
- 150 g of grated parmesan cheese
- 200 g of tomato sauce
- 2 ripe tomatoes
- Basil
- Oregano