Sorrento Style Gnocchi

Real gnocchi were born in Campania (Italy). A Neapolitan legend tells that an abbot greedy for gnocchi one day swallowed so many that he drowned himself. In reality, the "nickname" of the dumplings "strangulaprievite" (ie strangles-priests) typical of the Campania tradition derives from a wrong interpretation of the Greek and precisely from the words "strongulos" and "preptos" which indicate a round and spherical body.

Portion for 4 people:

• 500 gr of potatoes (older the better) [weighted with the skin]
• 1 medium egg
• 150 gr of flour
• 50gr of parmesan
• 50gr of cheese (of your choice, I prefer provolone)
• 1 Leaf of basil (this is optional)
• Salt as needed
• Sugar as needed

A cut around the potatoes is done which will help the peeling process once the potato is boiled. Tu ensure that the potatoes are properly boiled stick a fork in it and if the fork easily goes in the potatoes than they are ready to be peeled.

The peeling process must be done when the potato is still warm, using baking paper to cover you hand peel the potatoes (it should be really easy due to the cuts done before).

Once the potatoes are peeled they can be mashed. This process can be done either with a fork or with a potato masher.

You can either proceed now in a bowl or on a pastry board.

Mix the flour and the potatoes. Add the egg and knead up until the dough is formed.

Cut the dough in 4 equal parts to help you during the process of preparing the gnocchi. Use the first cut peace and roll it up until you have a long "snake". Cut the "snake" into little square (it can be 1inch or more depending how you like them). Cover the gnocchi with flour to avoid them to be attached to each other.

To ensure that the sauce sticks to the Gnocchi, a particular shape is required. To do so a fork is needed.

Hold the fork and press using your finger a gnocchi square where the dents are starting. Press the gnocchi and roll it towards the end of the fork. By doing so a round shaped gnocchi is prepared.

Warm up the passata sauce by adding salt and basil (the amount you prefer). Add a pinch of sugar to the sauce (it will decrease the acidity taste of the sauce).

Boil some water and add the gnocchi. Turn the gnocchi using a wooden spoon from time to time. When the gnocchi are floating pick them up and add them to the sauce.

Add cheese and parmesan to the gnocchi and leave them in the oven with the grill on for 20 minutes.

Your gnocchi are ready to be enjoyed!