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Potato Gnocchi Sorrento Style
3 egg yolks
pinch of salt & pepper
500 gr. Ragù sauce
6 fresh basil leaves
Boil the potatoes in their skins till cooked. Cool and peel. Mash very finely. Combine with the a little of the flour, mix in egg yolks, salt, pepper & parmesan. Coat well with flour and roll by hand to form long sausage shaped tubes. Cut into small even cylindrical shapes with a sharp knife.
Boil a large pan of salted water and add the gnocchi. When they rise to the top they are cooked. Heat the ragu sauce in a separate pan and stir in the mozzarella and torn basil leaves. Remove the gnocchi from the water with a slotted spoon, drain well and stir into the sauce. Sprinkle plenty of parmesan on top, place in an ovenproof dish and pop under the grill for a few minutes till browned. Buon appetito !