The Amalfi Coast

Katie and Giancarlo Caldesi · The Amalfi Coast

Although this dish originates from Sorrento, its comforting combination of soft potato gnocchi, rich red tomato sauce, moon-white mozzarella and aromatic basil is now served all over the Amalfi Coast. These potato gnocchi are also delicious with ragù or clam sauce. Potatoes that are neither too floury nor too waxy are best used to make gnocchi. Gnocchi freeze really well, uncooked. This can sometimes give a lighter result, so consider doubling the quantities and freezing half. To freeze, spread them out on a well-floured tray so that they are not touching. When frozen, shake off excess flour and transfer to freezer bags, seal and freeze. Use within three months. Cook from frozen, allowing 1–2 minutes extra cooking time. This is our best tomato sauce recipe ever (in 17 years of writing Italian recipes!), using a combination of preserved and fresh tomatoes. Many Italians bottle their home-grown tomatoes in summer to eat throughout the cold months. Unless, like them, you have an abundan