Gnocchi alla sorrentina (no bake) : the quick and delicious recipe you'll love for sure!

Ingredients

• 2.3 lbs potatoes
• 2 + 1/3 cups flour
• 1 egg
• Salt

The "sorrentina" sauce:

• 3.5 cups tomato sauce
• 2/3 cups parmesan cheese
• 1 mozzarella ball
• 1 garlic clove
• Some basil leaves

Materials

• Pan
• Potato masher
• Gnocchi board / fork

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Preparation

• Gnocchi:
  Fill a saucepan with cold water and add salt, the potatoes and let them cook for 35 minutes from boiling (you can prick with a knife to see the potatoes are very tender).
• Tomato sauce:
  Pour in a drizzle of oil and brown the garlic clove, then add the tomato puree, a pinch of salt, a few basil leaves and cook for about 15 minutes. Once the sauce is ready, remove the garlic clove.
  
• When the potatoes are cooked, drain them and let them cool before peeling them. Then mash them and let the preparation cool.
• Place the potatoes and the flour on the work surface, add a pinch of salt and the egg, and start mixing with a fork.
  
• Knead with your hands until you obtain a soft dough. Form a ball.
• Dust the work surface with flour and cut the dough into 4 equal sized pieces. Roll the dough to form a cylinder, if it sticks, do not hesitate to add flour to the work surface. Finally, cut the gnocchis.
  
• Roll each cylinder of dough onto the gnocchi board (if you don't have one, you can use a fork.) When all the gnocchi are ready, place them on a clean cloth and well spaced apart from each other. others. Let them rest for 20 minutes before cooking them.
• Immerse them in boiling salted water and when they float, transfer them to the pan with the tomato sauce (over low heat).
  
• Mix and add the grated parmesan and the mozzarella cut into pieces.
• Continue to mix gently with a wooden spatula until the mozzarella is completely melted.
  
• There you are, your gnocchi alla sorrentina are ready! Enjoy!