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Gnocchi sorrentina

Aaron Craze from Market Kitchen
Aaron Craze shares a flavoursome recipe for classic potato dumplings from the southern Italian town of Sorrento

Gnocchi sorrentina

Method

1. For the gnocchi: Remove the baked potato from its skin and mash while it is still warm.

2. Mix with flour and half of the egg yolk, a pinch of nutmeg and season with salt and pepper. Add a small handful of the parmesan and mix well. Test to see if the mixture sticks to your hands, if it does, add more flour.

3. Knead the mixture together on a floured work surface.

4. Roll the mixture between your hands and the work surface into a long sausage shape, about an inch in circumference. Cut into 2cm (1 inch) pieces.

5. For the sauce: pierce each tomato and blanch in boiling water for 5 seconds. Put straight into a bowl of cold water, leave to cool, then peel off the skin.

6. Put the tomatoes, olives and olive oil in a pan on a medium heat. Add sliced garlic and seasoning. Squash the tomatoes down so that their juices can run out into the pan.

7. Stir in the rest of the parmesan into the sauce. Tear off pieces of the mozzarella and sprinkle into the pan and let it melt a little. Add the basil. Turn off the heat and let the sauce rest.

8. Meanwhile, bring a pot of water to the boil. Drop in the gnocchi pieces and cook until they float on the surface of the water (which means they are cooked).

9. Remove the gnocchi from the water and add to the pan with the sauce and toss together to coat the gnocchi. Serve in a bowl with a sprinkle of freshly torn basil and some grated parmesan on top.