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gnocchi alla sorrentina vertical with fork and mozzarella string

Gnocchi alla Sorrentina


  • Author: Silvana
  • Total Time: 70 minutes
  • Yield: 4 portions 1x
  • Diet: Vegetarian

Description

here’s how to make this delicious dish beloved by so many people


Ingredients

Scale

For the gnocchi

  • 1 Kg of floury potatoes, such as Maris Piper or King Edwards
  • 300 gr of plain flour
  • 1 egg
  • Potato starch (optional)

For the sauce

  • 800 gr of chopped tomatoes (cans are fine)
  • 500 gr of mozzarella
  • 100 gr of grated Parmesan cheese
  • 3 garlic cloves, chopped
  • 4 tbsps. of extra-virgin olive oil
  • A handful of basil leaves
  • Salt and pepper to taste

Instructions

  1. Boil the potatoes whole with the skin on, until you can easily stab with a fork. Depending on the size of the potatoes, it will take about 20–30 minutes. Immediately peel and mask the potatoes, preferably with a potato ricer: you want a very smooth mash, without bits. Do not overwork the potatoes, otherwise, it’ll start to produce extra water.
  2. Put the potato mash on a clean flat surface. Form a large well and add the flour and the egg in the middle. Knead everything until you obtain a smooth dough. Do not over-knead, otherwise, it’ll start to become sticky. If it does happen, don’t add extra flour, instead, add potato starch. As a general rule, keep the kneading to a minimum and don’t add more than 300 gr of plain flour for every kilo of potatoes.
  3. Cut a small section of the dough and roll it in a rope a finger thick. Then cut the rope in small dumplings of about 1 cm long. If you don’t have patience or time, you can stop there, no need to stripe the gnocchi. If you feel like it, using a gnocchi stripper  or a fork, roll the dumpling so to create ridges all over the surface. Follow this procedure with the rest of the dough. Leave the gnocchi to rest on a cotton cloth, while you prepare the sauce.
  4. In a large saucepan, put the oil and the crushed garlic cloves. Cook on low heat for about 5 minutes. Add the chopped tomatoes, raise the heat to high, bring the tomato to boils, then lower the heat again to medium-low. Allow cooking for 15 minutes, stirring occasionally. Season to taste. Pre-heat the oven at 180°C/ 350°F/ gas mark 4.
  5. Bring a large casserole of water to boil. Salt abundantly. Scatter a few handfuls of gnocchi in the boiling water (you don’t want to add too many, otherwise, they will stick together or, even worse, break), stir carefully to avoid the gnocchi sticking to the bottom of the casserole. As soon as the gnocchi float, remove them with a slotted spoon or a small sieve, and add them to the tomato sauce. Do this until you’ve cooked all the gnocchi. Stir the gnocchi into the tomato sauce to make sure everything is evenly coated.
  6. In a large oven dish, put half of the gnocchi, spreading well so they cover the entire base. Cut the mozzarella in small cubes, and scatter half of it over the gnocchi. sprinkle a tablespoon of grated parmesan cheese and a few torn basil leaves. Cover with the rest of the gnocchi. Scatter on top the rest of the mozzarella, all the Parmesan cheese, and the rest of the torn basil. Put it in the oven for 15–20 minutes. Serve immediately.
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Category: Pasta
  • Cuisine: Italian
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