Gnocchi alla Sorrentina Recipe
Gnocchi alla Sorrentina is a classic Italian dish, known for its comforting and rich combination of soft homemade gnocchi, tangy tomato sauce, melted mozzarella, and grated Parmigiano Reggiano. The dish hails from the beautiful region of Campania, where the flavors of fresh basil, garlic, and ripe tomatoes blend harmoniously. This dish is a feast for the senses—its creamy textures, savory aromas, and satisfying flavors make it a wonderful addition to any meal.
This recipe for Gnocchi alla Sorrentina serves 4 people and provides a perfect blend of traditional Italian ingredients and techniques, allowing you to enjoy an authentic dish at home. Whether you’re hosting a dinner party, preparing a special meal for your family, or simply craving some Italian comfort food, this dish will not disappoint.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red potatoes | 1 kg |
| All-purpose flour (00) | 300 g |
| Egg | 1 |
| Fine salt | To taste |
| Semolina flour | To taste |
| Tomato passata (pureed) | 600 g |
| Fresh basil | 6 leaves |
| Garlic | 1 clove |
| Extra virgin olive oil | To taste |
| Mozzarella | 250 g |
| Parmigiano Reggiano DOP | 70 g |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 600 kcal |
| Protein | 20 g |
| Carbohydrates | 80 g |
| Fat | 25 g |
| Fiber | 5 g |
| Sodium | 500 mg |
Instructions
Step 1: Prepare the Gnocchi Dough
To begin, wash the red potatoes thoroughly under cold running water to remove any dirt. Once cleaned, place the potatoes in a large pot and cover them with water, adding a pinch of salt to the water. Add a few basil leaves to the water for added flavor and bring it to a boil. Let the potatoes cook for about 30-40 minutes or until they are fork-tender. Once they are cooked, drain them and set aside for a few minutes to cool slightly.
While the potatoes are cooling, place a clean kitchen towel on your work surface and dust it lightly with semolina flour. This will help prevent the gnocchi from sticking.
Once the potatoes are cool enough to handle, peel them and mash them with a potato ricer or potato masher until smooth and free of lumps. You should have about 800 g of mashed potatoes.
Next, make a well in the center of your flour, and add the mashed potatoes into the well. Crack the egg into the well, and add a pinch of fine salt. Gently begin mixing the egg and potatoes together with a fork, gradually incorporating the flour to form a dough. When the dough starts to come together, gently knead it for a few minutes until it is smooth and soft. Be careful not to overwork the dough, as this can make the gnocchi dense.
Step 2: Shape the Gnocchi
Once your dough is ready, divide it into manageable pieces and roll each piece into a long rope, about 2-3 cm in diameter. Use a bench scraper or a knife to cut the ropes into small pieces, about 1.5 cm long. To give the gnocchi their classic shape, you can roll each piece over a gnocchi board or use a fork to create ridges. The ridges are important because they help the gnocchi hold onto the sauce.
Place the finished gnocchi onto a tray lined with a clean kitchen towel and dust them with a little semolina flour to prevent sticking. Repeat until all the dough has been shaped into gnocchi.
Step 3: Prepare the Sorrentina Sauce
While you’re making the gnocchi, you can begin preparing the Sorrentina sauce. In a large pan, heat a generous drizzle of extra virgin olive oil over medium heat. Add the garlic clove (smashed and peeled) and let it sauté for a minute until fragrant.
Next, add the passata (pureed tomatoes) and a pinch of salt. Stir in the fresh basil leaves and let the sauce simmer for about 10 minutes, allowing the flavors to meld together. Once the sauce has thickened slightly, remove the garlic and basil leaves. You should have a fragrant, vibrant sauce ready for your gnocchi.
Step 4: Cook the Gnocchi
In a large pot, bring salted water to a boil over high heat. Working in batches, gently add the gnocchi to the boiling water. Be careful not to overcrowd the pot. When the gnocchi rise to the surface (usually within 2-3 minutes), they are ready to be removed with a slotted spoon.
Step 5: Assemble the Gnocchi alla Sorrentina
Preheat your oven to 250°C (482°F), setting it to grill mode.
In a baking dish, spread a thin layer of the tomato sauce on the bottom. Then, place a layer of gnocchi on top, followed by a generous sprinkling of diced mozzarella and some grated Parmigiano Reggiano. Repeat the layering process with the remaining gnocchi, mozzarella, and Parmigiano. Finish with a final drizzle of olive oil.
Step 6: Bake the Gnocchi alla Sorrentina
Place the baking dish in the oven and bake the gnocchi for about 5 minutes, or until the cheese is melted and bubbling. The top should be golden brown and slightly crispy from the grill setting.
Step 7: Serve
Once the gnocchi is ready, remove it from the oven and let it cool for a minute before serving. Garnish with a few fresh basil leaves for a final touch.
Serve the gnocchi hot and enjoy the mouthwatering combination of pillowy gnocchi, rich tomato sauce, and gooey melted cheese. Gnocchi alla Sorrentina is perfect as a main course or a hearty side dish.
Pro Tips for Perfect Gnocchi alla Sorrentina:
- Use the right potatoes: Red potatoes work well for gnocchi because they have a waxy texture, which helps the dough stay light and fluffy. Avoid using starchy potatoes, as they can make the gnocchi too dense.
- Don’t overwork the dough: When mixing and kneading the dough, be gentle. Overworking it can make the gnocchi tough.
- Fresh mozzarella is key: Use fresh mozzarella for a creamy, melty texture that will make your gnocchi alla Sorrentina extra special.
- Serve immediately: Gnocchi alla Sorrentina is best served hot from the oven, so try to assemble it right before you’re ready to bake and serve.
Enjoy this comforting and flavorful dish that brings a taste of Italy straight to your kitchen!
