Gnocchi alla sorrentina: the recipe of chef Ruben Bondì
The gnocchi alla sorrentina I’m a first course typical of Campania cuisineespecially the city of Sorrentoprepared for us by chef Ruben Bondi. A dish made with simple ingredients and come on Mediterranean flavors based on boiled potatoes, egg e farina which will be topped with a tomato sauce and then enriched with mozzarella diced e grated Parmesan cheese. A short passage in the oven and the final result will be irresistible: the gnocchi will be soft, stringy and with a delicious crust. Here’s how to prepare them step by step with chef Ruben.
In our recipe we used the red potatoes with yellow fleshbut you can also choose white potatoes, as long as they are old: they contain a lot of starch and tend to fall apart during cooking, therefore ideal for mashing.
ingredients
For the dressing
Extra virgin olive oil
How to prepare chef Ruben Bondì’s gnocchi alla sorrentina
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Step 1
Boil the potatoes with all the peel for 30-40 minutes. Peel the boiled potatoes while they are still warm 1, so it will be easier to peel them. Mash the potatoes with the potato masher directly on the work surface 2add the flour around it and the egg in the center 3.
Boil the potatoes with all the peel for 30-40 minutes. Peel the boiled potatoes while they are still warm 1, so it will be easier to peel them. Mash the potatoes with the potato masher directly on the work surface 2add the flour around it and the egg in the center 3.
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Step 4
Mix the ingredients with the fork 4 and then knead with your hands until you get a soft dough 5: the dough of the gnocchi should never be worked too much. Divide the dough into 4 portions and make sausages 6.
Mix the ingredients with the fork 4 and then knead with your hands until you get a soft dough 5: the dough of the gnocchi should never be worked too much. Divide the dough into 4 portions and make sausages 6.
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Step 7
Make the gnocchi with the help of a tarot and pass them on the prongs of a fork 7, to give the characteristic shape. To prepare the sauce: brown the garlic cloves in a pan with extra virgin olive oil 8add the cherry tomatoes, tomato puree, salt and simmer 9.
Make the gnocchi with the help of a tarot and pass them on the prongs of a fork 7, to give the characteristic shape. To prepare the sauce: brown the garlic cloves in a pan with extra virgin olive oil 8add the cherry tomatoes, tomato puree, salt and simmer 9.
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Step 10
Cook the gnocchi in boiling salted water: lift them as soon as they rise to the surface 10. Add the gnocchi to the pan with the sauce; add also the basil, the parmesan, the chopped mozzarella 11 and mix gently 12.
Cook the gnocchi in boiling salted water: lift them as soon as they rise to the surface 10. Add the gnocchi to the pan with the sauce; add also the basil, the parmesan, the chopped mozzarella 11 and mix gently 12.
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Step 13
Pour the gnocchi into the pan 13add more Parmesan on the surface 14, so as to form the crust, and bake in the oven at 200 ° C for about 10 minutes. Chef Ruben’s gnocchi alla sorrentina are ready to be tasted 15.
Pour the gnocchi into the pan 13add more Parmesan on the surface 14, so as to form the crust, and bake in the oven at 200 ° C for about 10 minutes. Chef Ruben’s gnocchi alla sorrentina are ready to be tasted 15.
storage
You can store the gnocchi alla sorrentina can in the refrigerator for 1-2 days in a suitable airtight container.
