Gnocchi alla Sorrentina
(Gnocchi Sorrento-Style)
by Mario Batali (from Vino Italiano: The Regional Wines of Italy)

Ingredients:
For the gnocchi dough
• 3 pounds russet potatoes
• 2 cups all-purpose flour
• 1 large egg
• 1 teaspoon salt

For the sauce
• ¼ cup extra-virgin olive oil
• 1 medium onion, chopped into ½-inch dice
• 2 cloves garlic, crushed
• 1 28-ounce can San Marzanao Italian plum tomatoes,
    crushed by hand, juice reserved
• 2 tablespoons salt
• 1 pound fresh mozzarella, cut into ¼-inch cubes
• 12 fresh basil leaves, cut into thin strips

Procedure:
For the gnocchi
1. Place the whole potatoes in a saucepan with warm water to cover. Bring to a boil and cook at a low boil until they are soft, about 45 minutes. Cool slightly and while still warm, peel the potatoes and pass them through a vegetable mill onto a clean pasta board.

2. Make a well in the center of the potatoes and sprinkle all over with the flour. Break the egg into the center of the well, add the salt, and using a fork, stir into the flour and potatoes as if you were making pasta. Once the egg is mixed in, bring the dough together, kneading gently until a ball is formed. Continue kneading gently for another 4 minutes, or until the ball is dry to the touch.

3. Divide the dough into 6 large balls. Roll each ball into ¾-inch-diameter cylinders and cut the cylinders into 1-inch pieces. Flick the pieces off of a fork or along the concave side of a cheese grater to score the sides.

For the sauce
1. Place the olive oil in a 10- to 12-inch in sauté pan over a medium flame and heat until the oil is just moking. Add the onion and cook until light golden brown and softened, about 7 to 8 minutes. Add the garlic and cook two minutes more.

2.Add the crushed tomates and the juices and bring to a boil. Lower the heat to a high simmer and cook until the mixture takes on the texture of oatmeal, about 15 to 20 minutes. Remove pan from heat and set aside.

3. Meanwhile, bring 6 quarts of water to a boil and add the salt. Drop the gnocchi in and cook until they float aggressively, bobbing at the top of the water. Remove the gnocchi with a slotted spoon and place immediately into the pan with the tomato sauce. Return the pan to medium heat and simmer until the gnocchi have absorbed some of the sauce and the dish is dressed like a salad, about 2 to 3 minutes. Add the mozzarella cubes and remove the pan from the heat. Stir gently and quickly divide the gnocchi and sauce among four plates. Sprinkle equal proportions of the shredded basil leaves over each plate and serve immediately.

Serves 6 as a main course or 12 as an appetizer

Wine recommendation:
With all this cheese, dough, and tomato, a tart, somewhat tannic red wine is probably in order. Go with a Taurasi if you want something fuller-bodied, or a red from Vesuvio if you'd rather something lighter.

IWM Recommendation:
Elena Fucci Aglianico Titolo
Vesevo Fiano di Avellino

This recipe is printed with the expressed permission of Mario Batali and Clarkson Potter Publishers. No part of this recipe may be used or reproduced in any manner whatsoever without written permission.