From the selection of perfect potatoes to the stringy topping of buffalo mozzarella, a dish as embracing as is the South! Gnocchi alla sorrentina, interpreted by a great chef.

Ingredients

SERVINGS FOR 4 PEOPLE

TO MAKE GNOCCHI

400 g yellow potatoes
120 g of 00 flour
2 egg yolks
nutmeg to taste
salt to taste
pepper to taste

Boil yellow potatoes with their skins on in plenty of salted water; when they are cooked, drain and peel them while hot. Place the flour on a pastry board or clean steel table with the two egg yolks and the rest of the ingredients in the center. Combine the potatoes after mashing them in a potato masher and knead quickly, so the starch will retain its structure and the gnocchi will remain soft. When the dough is smooth and homogeneous, form cylindrical strips of dough. Cut them into small pieces to form the gnocchi.

TO MAKE THE SAUCE

200 g of buffalo mozzarella cheese
150 g datterini tomatoes
30 g of basil
30 ml of Italian extra-virgin olive oil
1 clove of garlic
40 g of Parmigiano Reggiano
salt to taste

Wash the datterini tomatoes, blanch them for 10 seconds and cool in water and ice, drain, peel and cut in half. In a frying pan, sauté the garlic clove cut in half and deprived of its soul in oil; as soon as it is golden, remove it. Throw the datterini in the pan and cook them over low heat for 5 minutes, adjusting the salt.

Cook the gnocchi in a pot of salted water until they rise to the surface and drain immediately with a slotted spoon. Combine them with the datterini, add some of the oil, and toss for 2 minutes.

Turn off the flame and add the coarsely chopped buffalo mozzarella, basil leaves chopped with your hands, and a drizzle of oil again.

DISH COMPOSITION

In a deep dish put the gnocchi and, if desired, decorate with Parmigiano shavings and clumps of basil. Finish with a drizzle of oil. Alternatively, before serving you can divide the gnocchi into 4 ceramic ovenproof cocottes, sprinkle with grated Parmigiano and lightly gratinate on the surface in the oven grill at maximum power.

Find all of the chef's recipes here

Cover photo: @Stefano Fusaro