Angela's Garden

Recipe Name: Gnocchi Alla Sorrentina

Recipe by: UNSW Chef Jaye

Edited/adjusted to taste by: Angela

Ingredients:

White potato/desiree potato	125g (or 1 big potato) (or 2 smaller potatoes, between chicken egg & goose egg size)
Sea salt	Plenty
Egg Yolk	1
Flour	70g + some
Garlic	2 cloves
Eschallot	1 pcs
Black pepper	1 tsp
Passata (and optional cherry tomatoes x 5)	200g
Mozzarella	At discretion (50g-100g)

Method:

A. Gnocchi Bake (1 hour 55 min):

1. Preheat oven to 180 °C
2. Make a sea salt bed in the centre of a large baking tray.
3. Poke holes in potato and place them on salt bed.
4. Bake for 1.5 hours or until tender.
5. Set aside for 10 min to cool.

//dice and slice the eschalot, garlic, cherry tomatoes

//open the passata can

//pick and wash the basil

B. Gnocchi Dough (35 min):

1. Remove and discard skin from potatoes
2. Use potato masher to mash the potatoes until it forms a smooth paste
3. Set aside to cool for a further 10 min
4. Add a pinch of salt, egg yolk and flour to potatoes, and combine using a scraper.
5. GENTLY, knead this dough on a well-floured surface until smooth

C. Gnocchi Make (8 min):

1. Divide into four portions. Roll each portion into a 30cm long log and cut into 2 cm pieces with a knife.
2. Press lightly with a fork and place on floured tray.

—–> Gnocchi can be freezed at this checkpoint (but that means the dice eschalot comes later)

D. Heavenly sauce (12 min):

1. Medium heat , pan fry garlic and eschalot until golden brown.
2. Add passata (and cherry tomatoes), tear and add half mozzarella and simmer for 10 minutes.

//start boiling water after simmer has started

//wash knife

E. Gnocchi Cook (14 minutes):

1. Large saucepan of salted boiling water (2 teaspoon salt) and cook until gnocchi rises to surface.
2. Add cooked gnocchi to pan sauce, then pour these into baking tray.
3. Finish baking tray with leftover mozzarella and basil.
4. Grill for 5 minutes.

//wash baking tray

//wash saucepan

Total time: 3h 4 min.

To be worth it, recommend making 6+ meals.

NOTE: sauce/gnocchi can be frozen and reheated.

NOTE: Baking can be replaced with airfryer at 180 C/200C for 40-50 min. So the total time would be 2h 24 min. To be worth it, recommend making 5+meals.

Potatoes Variety

Best potato for this: royal blue, king edward, coliban, sebago. I used white washed potatoes.

References: https://www.abc.net.au/tv/pohskitchen/stories/s2914278.htm

Recipes for 4, 5, 6+ people

6+ meal recipe

White potato/desiree potato	750g (or 12 small potatoes)
Sea salt	Plenty
Egg Yolk	6
Flour	420g + some
Garlic	12 cloves
Eschallot	6 pcs
Black pepper	6 tsp
Passata (and optional cherry tomatoes x 5)	1200g
Mozzarella	At discretion (300g-600g)

5+ meal (big airfryer)

NOTE: my airfryer can’t do 10 small potatoes, only 9 max.

NOTE: Baking can be replaced with airfryer at 200C for 35-40 min. So the total time would be 2h.

White potato/desiree potato	625g (or 10 small potatoes)
Sea salt (Airfryer no need for salt bed)	Pinch
Egg Yolk	5
Flour	350g + some
Garlic	10 cloves
Eschallot	5 pcs
Black pepper	5 tsp
Passata (and optional cherry tomatoes x 25)	1000g
Mozzarella	At discretion (250g-500g)

4+ meal (small airfryer)

NOTE: my airfryer can’t do 10 small potatoes, only 9 max.

NOTE: Baking can be replaced with airfryer at 200C for 35-40 min. So the total time would be 2h.

White potato/desiree potato	500 g (or 8 small potatoes)
Sea salt (Airfryer no need for salt bed)	Pinch
Egg Yolk	4
Flour	280 g + some
Garlic	8 cloves
Eschallot	4 pcs
Black pepper	4 tsp
Passata (and optional cherry tomatoes x 25)	800g
Mozzarella	At discretion (200g-450g)