Ingredients with Measurements:
- 2 lbs. of potatoes
- 1 1/2 cups of all-purpose flour
- 1 egg
- 1/2 cup of grated Parmesan cheese
- 1/4 tsp. of salt
- 1/4 tsp. of black pepper
- 2 cups of tomato sauce
- 1 cup of mozzarella cheese, shredded
- Fresh basil leaves, chopped
Special equipment needed:
- Potato ricer
- Large pot
- Baking dish
Step-by-step instructions:
1. Peel and boil the potatoes in a large pot until they are tender. Drain the potatoes and let them cool for a few minutes.
2. Mash the potatoes using a potato ricer and transfer them to a large mixing bowl.
3. Add the flour, egg, Parmesan cheese, salt, and black pepper to the bowl. Mix the ingredients together until they form a dough.
4. Divide the dough into four equal parts and roll each part into a long rope about 1 inch in diameter.
5. Cut the ropes into 1-inch pieces and press each piece with a fork to create ridges.
6. Bring a large pot of salted water to a boil and add the gnocchi. Cook the gnocchi until they float to the surface, about 2-3 minutes.
7. Preheat the oven to 375°F.
8. Spread a layer of tomato sauce on the bottom of a baking dish. Add a layer of cooked gnocchi on top of the sauce and sprinkle with mozzarella cheese.
9. Repeat the layers until all the gnocchi and sauce are used up.
10. Bake the gnocchi for 20-25 minutes or until the cheese is melted and bubbly.
11. Garnish with chopped basil leaves and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 12g
Carbohydrates: 72g
Protein: 18g
Sodium: 980mg
Substitutions for ingredients:
- You can use sweet potatoes instead of regular potatoes.
- You can use gluten-free flour instead of all-purpose flour.
- You can use vegan cheese instead of Parmesan and mozzarella cheese.
Variations:
- Add cooked Italian sausage or ground beef to the tomato sauce for a meaty version.
- Add sliced mushrooms and onions to the tomato sauce for a vegetarian version.
- Use different types of cheese, such as fontina or provolone.
Tips and tricks:
- Be careful not to overwork the dough when mixing the ingredients together.
- Dust the gnocchi with flour to prevent them from sticking together.
- You can freeze the uncooked gnocchi for later use.
Storage instructions:
Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gnocchi in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the gnocchi in individual bowls or on a large platter.
Garnishes:
Garnish with chopped basil leaves or parsley.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Roasted vegetables
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the gnocchi fall apart in the water, the dough may be too wet. Add more flour to the dough.
Food safety advice:
- Make sure the potatoes are fully cooked before mashing them.
- Store leftover gnocchi in the refrigerator and reheat thoroughly before serving.
Food history:
Gnocchi alla Sorrentina is a traditional Italian dish from the Sorrento region in southern Italy. It is made with potato gnocchi, tomato sauce, and mozzarella cheese.
Flavor profiles:
The dish has a savory and slightly sweet flavor from the tomato sauce and Parmesan cheese. The mozzarella cheese adds a creamy and slightly tangy flavor.
Serving suggestions:
Serve the gnocchi hot with a side salad or garlic bread.
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Region: Italian