Gnocchi alla Sorrentina

Name: Gnocchi alla Sorrentina
Cook time: 80 min
Total time: 80 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 kg Russet Potatoes, whole and unpeeled; 250g 00 Flour, plus extra for dusting; 1 Large Eggs; 1 tsp Fine Salt; 700g Passata di Pomodoro; 2 tbsp Extra Virgin Olive Oil; 2 cloves of Garlic Clove, sliced; 12 leaves of Fresh Basil Leaves, torn; 1 tsp Fine Salt, to taste; 350g Fior di Latte Mozzarella, well drained and cut into 1 cm cubes; 60g Parmigiano Reggiano, finely grated

Gnocchi alla Sorrentina is a comforting Italian classic of pillowy potato gnocchi tossed in a bright tomato sauce, finished with melty mozzarella and a dusting of Parmigiano. Baked briefly until bubbly and golden, it’s simple yet elegant—perfect for a cozy weeknight or dinner with friends.

Gnocchi alla Sorrentina is a comforting Italian classic of pillowy potato gnocchi tossed in a bright tomato sauce, finished with m... Show more

Traditional Italian Recipe

Health Grade

B · Healthy

Rating

4.2

Time

1 hr20 min

Price

1,93 €

Calories

844 kcal

vegetarian

high protein

low sugar

mediterranean diet

Method

Boil the potatoes

Put the whole, unpeeled Russet Potatoes in a large pot and cover them with cold water by a few centimeters. Bring the water to a boil, then lower it to a steady simmer and cook for 25–30 minutes, until a knife slips into the center easily.

Drain and peel

Drain the potatoes as soon as they are tender, then peel off the skins while they are still warm enough to handle. Mash the flesh very smoothly, spread it out on a tray or counter, and let the steam escape for 5 minutes before you make the dough.

Make the dough

In a large bowl or on the counter, add the potatoes, the Large Egg, the Fine Salt, and about two-thirds of the 00 Flour. Bring everything together with your hands, then work in just enough of the remaining flour for a soft dough that is only slightly sticky. Stop mixing as soon as it holds together.

Shape the gnocchi

Lightly dust the work surface and your hands with extra 00 flour, then divide the dough into a few pieces. Roll each piece into a rope about 2 cm thick, cut it into small pillows, and, if you like, roll each one over the tines of a fork for ridges. Keep the shaped gnocchi on a floured tray while you finish the batch.

Cook the sauce

Warm the Extra Virgin Olive Oil in a wide pan over medium heat. Add the Garlic Clove slices and let them sizzle for about 1 minute, just until fragrant and lightly golden. Pour in the Passata di Pomodoro, lower the heat, and simmer for 15 minutes until the sauce tastes sweeter and a little thicker. While it simmers, heat the oven to 220° C. Season with fine salt to taste, then stir in the torn Fresh Basil Leaves and take the pan off the heat.

Boil the gnocchi

Bring a large pot of water to a steady boil. Drop in the gnocchi in batches, stir once so they do not stick, and cook for 2–3 minutes until they float to the surface. Lift them out with a slotted spoon and let them drain briefly.

Assemble and bake

Tip the drained gnocchi into the sauce and fold gently so they stay whole. Spoon everything into a baking dish, scatter over the well-drained Fior di Latte Mozzarella cubes, and finish with the finely grated Parmigiano Reggiano. Bake for 15–20 minutes until the cheese is melted, bubbling, and starting to brown in spots. Serve right away while everything is hot and stretchy.