Directly from Sorrento, one of the most famous of Neapolitan culinary tradition!!
For the pasta:
- 1 kg potatoes
- 200 g of flour
- 2 eggs
- 1 tablespoon of olive oil or butter
- A pinch of salt
For the sauce
- Fresh tomato sauce from fresh or peeled tomatoes
- Mozzarella fior di latte
- Grated Parmesan
- Fresh basil
- Extra virgin olive oil
- Salt as needed
Mash potatoes until smooth (knead until they are still warm). Mix and knead with the flour, egg, oil or butter and a pinch of salt.
Work the mixture until you obtain a homogeneous dough.
Form rolls of dough an inch thick and cut into small equal pieces. In order to accommodate more sauce, roll each piece on the tines of a fork.
Prepare the sauce by adding the pulp of fresh tomatoes in a saucepan, along with the finely chopped onion, 4 tablespoons of extra virgin olive oil and some basil leaves.
Turn on the heat and cook on a low heat with the cover for half hour to around 40 minutes.
Once the sauce is ready, place the gnocchi in salted boiling water and drain off the gnocchi as they rise to the surface.
At this point, place the gnocchi in an oven baking dish or an individual small bowl.
Add the tomato sauce and an abundance of grated parmesan and mozzarella that has been cut into cubes.
Place it in the oven and at the moment of service, garnish it with fresh basil.