Pizza bowl with Gnocchi alla Sorrentina

Ingredients

3 servings

• 390 g type 00 flour
• 230 g cold water
• 12 g salt
• 1 g fresh baker's yeast
• 500 g gnocchi
• 350 g tomato purée
• 125 g mozzarella (buffalo or cow)
• 8 basil leaves
• 1 drizzle of extra-virgin olive oil
• 1 pinch of parmesan

Steps

1. 1

   Start with the dough: dissolve the yeast in the water.

2. 2

   Pour the flour into the water and add the salt.

3. 3

   Mix for 10 minutes with a food processor or knead by hand if you don't have one.

4. 4

   Take the dough out of the bowl and work it by hand for a few minutes (be careful not to overheat the dough) until it is smooth.

5. 5

   Sprinkle some flour on the bottom of the container. Put the dough back in, cover it, and let it rest at room temperature for 1 hour.

6. 6

   After 1 hour, cut the dough into 200g pieces.

7. 7

   Fold each piece and roll it until you get a smooth ball. Make sure to seal the balls well.

8. 8

   Place the balls in a closed container (dust the bottom with flour) and let them rest for 6 hours at room temperature.

9. 9

   Next, prepare the gnocchi. Once the water is boiling, add a pinch of salt and the gnocchi, let cook for 2 minutes.

10. 10

    At the same time, cook 350g of tomato puree for 5 minutes over low heat with a drizzle of extra virgin olive oil and 5-6 basil leaves.

11. 11

    When the gnocchi are cooked, pour them into the pan with the tomato sauce and mix.

12. 12

    Take a round, oven-safe container (about 20 cm in diameter) and line it with aluminum foil. Pour in one-third of the prepared gnocchi, add 40g of mozzarella, then add a drizzle of extra virgin olive oil and a pinch of parmesan.

13. 13

    Brush olive oil on the edges of the container so the pizza dough doesn't stick.

14. 14

    Roll out the dough and cover the container, then bake at 250°C for 10 minutes.

15. 15

    Let the container cool for 3-4 minutes, then invert it. Garnish with the gnocchi, add parmesan and basil.