Bake Idaho potatoes and scoop out their insides, then mill them one by one in a food mill. Next, add Caputo 00 pasta flour and a mixture of Parmesan and pecorino cheese and salt to taste. Next, roll out the dough into long ropes and cut each individual gnocchi by hand - the starch from the potato and the gluten from the flour act as a natural binder, so that when you cook the gnocchi, they’re particularly puffy.
Prepare fresh pizza dough (see recipe below), wrap it around the bottom side of a stainless steel bowl and poke holes with a fork to allow for the steam to escape and then bake it until golden brown, approximately 6 minutes at 600 degrees. Once it’s fully cooked, remove the bowl out from underneath the bread and turn the bead over on a plate.
- 1 lb water
- 1 lb Biga (see below)
- 1 lb 14 oz 'oo' pizza flour
- 1.25 oz salt
- 1.25 oz Olive Oil
- 0.1 oz yeast
- 0.5 oz sugar
Mix sugar, yeast, salt, olive oil into cool 80 degree water. Place in mixer with dough hook. Add biga. add flour. mix on lowest setting for 12-15 minutes or until dough develops gluten window. Rest dough for 2 hours. Portion and store in refrigerator to proof. Ready to use 12-20 hours.
Pizza Biga Formula
- 1 1/3# Pizza Flour
- 1.25 # water (cool water, 80 degrees)
- .33 oz dry yeast
Dissolve yeast in water. Add flour. Hand mix to form biga. SAF yeast (osmotolerant yeast) can be mixed with flour but not the instant active.
Sorrentino Style Sauce
Start with a basic house made marinara sauce (see below) and add cream and bring to a boil. Add in diced mozzarella, parmesan pecorino and fresh basil. Cook until the cheese melts and is a stringy consistency.
Base Marinara sauce recipe
- 1 6lb 6oz can of imported whole San Marzano tomatoes, pureed
- 2 sprigs of basil
- 4 cloves of garlic, minced
- 16 of Extra virgin olive oil
Put your minced garlic in a pan with the EVOO and cook over medium heat until the garlic just starts to turn brown. Add your tomatoes and basil leaves and bring to a boil over high heat while continuously stirring. Once it reaches a boil, reduce heat to low and let simmer for 15 minutes, salt and pepper to taste.
Assembling the dish
Once your sauce is complete, add your warm gnocchi back in the pan and toss until the gnocchi is coated. Pour into the bread bowl and watch the string of cheese ribbon out of the pan into the bowl. Garnish with parmesan cheese, olive oil and fresh basil.