Gnocchi alla Sorrentina -- Madness Kingdom

Method

Step 1

Put the whole unpeeled potatoes in a large pot, cover with cold water, and boil over high heat for about 30 minutes until a knife slides in easily. Cooking them whole keeps them from getting waterlogged.

Step 2

Drain the potatoes and, while still warm but cool enough to handle, peel off the skins. Mash them through a ricer or with a masher until completely smooth with no lumps.

Step 3

Spread the mashed potato on a clean work surface to cool for 5 minutes, then sprinkle over the flour and 1 teaspoon salt and make a well in the center. Crack the egg into the well.

Step 4

Gently mix and knead just until a soft dough forms, about 1 minute. Do not overwork it or the gnocchi will turn tough and gummy. Add a little more flour only if it is too sticky to handle.

Step 5

Cut the dough into 6 pieces. Roll each into a rope about 3/4 inch thick, then cut the ropes into pieces about 1 inch long. Dust with flour so they do not stick.

Step 6

Make the sauce. In a skillet over medium heat, warm the olive oil and cook the garlic for 1 minute. Add the crushed tomatoes and 1/2 teaspoon salt and simmer for 10 minutes until slightly thickened. Stir in half the basil.

Step 7

Heat the oven to 400 degrees Fahrenheit. Bring a large pot of about 5 quarts of water to a boil and add 1 tablespoon salt.

Step 8

Drop the gnocchi into the boiling water in batches. They are done about 30 seconds after they float to the surface, roughly 2 minutes. Scoop them out with a slotted spoon.

Step 9

Add the cooked gnocchi to the skillet of tomato sauce and toss gently to coat.

Step 10

Transfer everything to a baking dish. Tuck the torn mozzarella pieces among the gnocchi and sprinkle the Parmesan over the top.

Step 11

Bake for about 15 minutes until the cheese is melted, bubbling, and golden in spots.

Step 12

Scatter the remaining basil over the top and let it rest 5 minutes before serving so it is not mouth-searingly hot.

Tips from the test kitchen

Handle the dough as little as possible; overworking develops gluten and makes heavy, chewy gnocchi.
Test-cook one gnocco first; if it falls apart, knead in a little more flour.

Gnocchi alla Sorrentina