Traditional Italian Baked Gnocci in Amalfi - World Kitchen

Nici helps an Italian family make a traditional Baked Gnocchi. Recipe Below... http://www.youtube.com/TheWorldKitchenThis may seem like a lot of effort but it is well worth it! Get a group together and make a party.1KG potatoes, (use floury varieties such as rua, desiree or agria)1 ¾ cups all-purpose flour1tsp saltTomato sauce (recipe below)150g fresh mozzarellaFresh basil to garnishScrub the potatoes well and then cook them until tender in a large pot of salted water.It is important that the potatoes not be overcooked. As soon as the potatoes are tender, drain them and when they have cooled enough to handle, peel them and pass them through a potato sieve or mash them in a large bowl.Add a healthy pinch of salt and half the flour, working in the flour with a wooden spoon; keep adding more flour bit by bit until it is firm enough to turn out on a floured surface and continue kneading gently for about 5 minutes.Taste the dough and knead in more salt if you wish, but be careful not to overwork the dough - it should be soft and supple.Divide the dough into five and roll each piece into a snake about 2 cm in diameter and 20-25 cm long. Cut each snake into regular pieces about 2.5 cm long.Continue until all the dough has been rolled and cut.If you wish, roll each piece over a fork to impress the soft dough with a pattern.To cook the gnocchi, bring a large pot of lightly salted water to a rolling boil and drop in the gnocchi. (Do this in two batches if it's easier.)Cook the gnocchi until they rise to the top, then remove them with a slotted spoon and transfer them to individual oven proof dishes or one larger dish. Cover with tomato sauce (recipe below) and top with fresh mozzarella.Bake at 200 C for 15 minutes. Garnish with torn, fresh basil leaves to serve.Tomato Sauce2 tablespoons olive oil2 cloves garlic, sliced400g can crushed tomatoes or fresh, chopped small1 t dried oregano (or 2 t fresh, chopped)Salt and pepper to seasonHeat the oil in a saucepan and gently sauté the garlic until soft but not coloured. Add the remaining ingredients and simmer for 15-20 minutes.