multicolored tagliatelle with fresh sauce
78 recipes
Gnocchi at Sorrento
ingredients
servings
8
Tomato preserves
1000 oz
Potatoes
1000 oz
Type 00 wheat flour
300 oz
Iodized salt
30 oz
Olive oil
20 oz
Mozzarella, Fior di latte
300 oz
Eggs
1 unit
first courses from Italy - Campania
Gnocchi at Sorrento
Gnocchi at Sorrento
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Gnocchi at Sorrento
preparation
step 1
Pour the tomato paste into a saucepan, adjust the oil and salt and bake
step 2
Boil potatoes until they are cooked (try fork)
step 3
Peel and barely let go to the crushed potato
step 4
Add the egg and mix
step 5
Add half the flour and continue to knead
step 6
Complete with the remaining flour and finish the dough
step 7
If the dough becomes too soft (depends on the texture of the potatoes) add another flour
step 8
Take a piece of dough and form cords and then cut it into pieces with a tarocco
step 9
Manually transfer the dumplings into a flamed gilt
step 10
Boil the dumplings in salt water and drain them as soon as they surface into the surface
step 11
Put them in the saucepan and mix them
step 12
Add the mozzarella and mix
step 13
Transfer them to a baking pan by covering them with another mozzarella on the surface
step 14
Bake 180 degrees 20 min
step 15
Heat them up before serving them
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