Potato Gnocchi Sorrento Style

500gr. potatoes

150gr. flour

100gr. parmesan cheese

3 egg yolks

pinch of salt & pepper

500 gr. Ragù sauce

150gr. Mozzarella

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 !