Gnocchi Alla Sorrentina (Baked Gnocchi With Tomato and Mozzarella)
easy and delicious recipe for apple hand pies
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Cooking tools:
- Oven
- Cooling rack
- Baking sheet
- Tongs
- Spoon
- Potato ricer
- Food mill
- Fine-mesh sieve
- Pastry cutter
- Bench scraper
- Fork
- Freezer
- Saucepan
- Stove
- Pot
- Spider strainer
- Mixing bowl
- Baking dish
- Kitchen scale
- Whisk
- Measuring cup
- Measuring spoon
- Cutting board
- Paring knife
- Kitchen towel
Ingredients
- 3 pounds (1.4kg) russet potatoes, scrubbed and pierced all over with a fork
- 3 large egg yolks, lightly beaten
- 1 cup all purpose flour (4 1/2 ounces; 128g), divided, plus more as needed and for dusting
- 1 1/2 teaspoons (6g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
- 3 tablespoons (45ml) extra-virgin olive oil
- 1 medium garlic clove, lightly crushed
- One 24.5-ounce (700ml) jar tomato passata, such as Mutti (see note)
- 2 sprigs fresh basil
- Kosher salt
- 1 pound (450g) fresh cow's milk mozzarella (fior di latte), cut or torn into 1-inch pieces, patted dry
- Finely grated Parmigiano-Reggiano cheese, for sprinkling
- Fresh basil leaves, for garnishing
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