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Mario Batali's Strangulapreti Alla Sorrentina

Holidays Mario Batali Strangulapreti Alla Sorrentinajpg
Dig into this Italian favorite
skill level
Moderate
time
60-120min
servings
4
cost
$
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One portion of this dish won't be enough.
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ingredients
  • FOR THE GNOCCHI DOUGH:
  • 2 pound russet potatoes
  • 1 cup all-purpose flour
  • 2 extra large eggs
  • pinch kosher salt
  • .
  • FOR THE SAUCE:
  • 1 teaspoon hot red pepper flakes
  • 4 cup basic tomato sauce
  • 1 teaspoon kosher salt
  • 1/4 cup fresh basil leaves (lightly packed)
  • 1/2 pound fresh mozzarella di bufala (cut into 1/4-inch cubes)
  • 1 tablespoon olive oil
  • Parmesan (for garnish)
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 pound russet potatoes
    FOR THE GNOCCHI: Place the potatoes in a large pot and just cover with cold water. Boil the whole potatoes until they are soft, about 45 minutes. While still warm, peel the potatoes and pass them through a food mill into a bowl.
  • 2
    1 cup all-purpose flour
    2 extra large eggs
    pinch kosher salt
    Make a well in the center of the potatoes and sprinkle with flour. Place the eggs and salt in the center of the well and, using a fork, stir the egg into the flour and potatoes. Bring the dough together, kneading gently until a ball is formed, and continue to knead for another 4 minutes, until the dough is dry to the touch. Cut a tennis-ball sized hunk of dough off the main ball and roll it into a dowel about 3/4-inch thick. Cut across the dowel to form pellets about 1 inch long. Flick each pellet down the tines of a fork to form the traditional gnocchi shape. Repeat with the remaining dough.
  • 3
    1 teaspoon hot red pepper flakes
    4 cups basic tomato sauce
    1 teaspoon kosher salt
    FOR THE SAUCE: In a 14 to 16-inch frying pan, combine the pepper flakes, tomato sauce, and 1 teaspoon salt. Bring to a boil, reduce the heat, and simmer for 15 minutes, or until the sauce is as thick as good porridge. (At this point the sauce could be refrigerated for up to 2 days.)
  • 4
    1/4 cup fresh basil leaves (lightly packed)
    1/2 pound fresh mozzarella di bufala (cut into 1/4-inch cubes)
    1 tablespoon olive oil
    Parmesan (for garnish)
    When you are ready to serve the gnocchi, bring 6 quarts of water to a boil and add 2 tablespoon salt. Drop the gnocchi into the boiling water and cook until floating aggressively, 4 to 5 minutes. Carefully transfer the gnocchi to the pan with the sauce, using a slotted spoon. Turn the heat to medium and toss gently for about 30 seconds. Tear the basil leaved into a few pieces and add to the sauce along with the mozzarella cubes. Add olive oil and toss together for 30 seconds longer. pour into a heated bowl, garnish with freshly grated parmesan cheese and serve immediately.
 
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