Sorrento-style potato gnocchi is a classic among very tasty first courses, typical of the Campania culinary tradition based on potato gnocchi, mozzarella and tomato sauce.

INGREDIENTS FOR THE GNOCCHI, FOR 4 PEOPLE:
1kg of boiled potatoes
flour to taste
1 egg yolk
1 pinch of salt

PREPARATION:
Peel and mash the potatoes with a potato masher. Mix them with the flour, egg yolk and salt.
Form the dough into sticks the size of a finger and cut them to a length of about 2cm. Pass them on the appropriate cutting board to scratch them. Cook them in plenty of boiling salted water.
They are cooked and ready to drain using a slotted spoon when they emerge.

INGREDIENTS FOR THE SAUCE:
800 g of rustic tomato puree
200g of mozzarella
1/2 white onion
1 bunch of fresh basil
100 g of grated Parmigiano Reggiano
Extra virgin olive oil to taste
Salt to taste

METHOD:
Cut the mozzarella into cubes and set aside.
Finely chop the onion and fry it in extra-virgin olive oil; when the onion takes on its characteristic blonde colour, add the tomato puree and salt and cook the sauce for 20 minutes, stirring it with a wooden spoon. Turn off the sauce before the sauce thickens too much and, only when the kelp is off, add the fresh basil leaves.
In the meantime, cook the gnocchi in salted water for a few minutes: as soon as they rise to the surface, drain them!
Arrange the gnocchi in an oven-proof dish, sprinkling them with the tomato sauce, the mozzarella cubes and finally sprinkling with the parmesan. Bake the baking dish at 200°C for around 10/15 minutes: the gnocchi will be ready when the parmesan turns golden and the mozzarella is melted.