Gnocchi made with potatoes, tomato, mozzarella fiordilatte, parmesan and basil: the Mediterranean flavor on the table!
Gnocchi alla Sorrentina is an ancient dish of Mediterranean gastronomy.
Tradition holds that in 1600, in a tavern in Piazza Tasso in Sorrento, a cook used potatoes for the first time in a completely new way, boiling and mashing them. He added a pinch of flour and water and cut them into small round shapes; once they were prepared, he had the intuition to throw them in boiling water and then season them with tomato and mozzarella. The smell of the new culinary delicacy thus spread throughout Sorrento.
According to another legend, an abbot choked with indigestion and from here, even today, the nickname of dumplings used in Campania is “strangulaprievite” (strangles-priest). In the Greek language, “strangulaprievete” is the union of the terms “strongulos” and “preptos” which indicate a round object that has been hollowed out with the fingers.
To prepare the gnocchi alla sorrentina you need a few ingredients:
- the fresh and flavor REGA strained tomato, to be cooked for about 30 minutes, with extra virgin olive oil, a clove of pinafore garlic, a pinch of salt and the inevitable fresh basil.
- potato gnocchi, to be prepared with flour, boiled mashed potatoes – very hot – an egg and a pinch of salt; the dough must not be worked too much otherwise you risk making gnocchi that are not exactly soft. Once the dough is obtained, let it rest for a while and start processing the forms; it is advisable to use the famous streaks and to slide the small round shapes with a light pressure of the fingers.
The Gnocchi musk cook for a few minutes; pour the sauce into a bowl and soak the Gnocchi. Place a first layer of oil and sauce on a baking dish; place the gnocchi, alternating with the mozzarella fiordilatte and grated parmesan.
5 minutes in a hot oven and you can go crazy with joy!
