Gnocchi alla Sorrentina

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Servings: 4

Origin

• Region: Campania (Sorrento)

Description

Pillowy, feather-light homemade potato gnocchi tossed in a simple, vibrant San Marzano tomato sauce, layered with plenty of fresh cubes of mozzarella and basil, then baked in individual earthenware bowls until molten and golden.

Presentation

Served sizzling hot directly inside the traditional single-portion terracotta baking dishes (tegamini). The cheese should pull away in long, dramatic strings when scooped with a spoon.

Ingredients

• 1kg starchy russet or Yukon Gold potatoes (whole, unpeeled)

• 250g unbleached all-purpose flour (plus extra for dusting)

• 1 large egg, beaten

• Fine sea salt

For the Assembly:

• 800g canned San Marzano whole tomatoes, crushed

• 2 garlic cloves, peeled

• 30ml extra virgin olive oil

• 300g fresh mozzarella (fior di latte), cut into cubes

• 80g Parmigiano-Reggiano, grated

• A large bunch of fresh basil leaves

Step-by-Step Directions

1. Bake/Boil Potatoes: Boil the whole, unpeeled potatoes in salted water until easily pierced with a fork (about 30 minutes). Drain immediately. While hot, peel the skins off using a towel to protect your hands.

2. Rice the Flesh: Pass the hot potatoes through a potato ricer onto a clean, floured work surface. Let the steam escape completely for 5 minutes; dry potato flesh is the secret to light gnocchi.

3. Form Dough: Scatter the flour over the riced potatoes. Pour the beaten egg and a teaspoon of salt over the top. Gently fold the ingredients together using a bench scraper until a soft, uniform dough forms. Do not knead aggressively or the gnocchi will turn out gummy.

4. Shape Gnocchi: Roll pieces of dough into long ropes about 3/4-inch thick. Slice the ropes horizontally into 1-inch pillows. Roll each pillow gently across a ribbed gnocchi board or the tines of a fork to create signature ridge patterns that catch the sauce.

5. Simmer Tomato Sauce: Quickly simmer the crushed tomatoes, olive oil, and garlic in a pan for 15 minutes. Season with salt and stir in half the basil leaves. Discard the garlic.

6. Cook and Bake: Cook the gnocchi in a large pot of boiling salted water; as soon as they float up to the surface (about 1–2 minutes), scoop them out using a slotted spoon and transfer them directly into the tomato sauce. Toss gently. Layer the sauced gnocchi into individual baking dishes with the mozzarella cubes and Parmigiano. Top with remaining cheese and bake at 220°C (425°F) for 10 minutes until the cheese is melted and bubbling.

Optional Variations

• Gnocchi alla Romana: Made with discs of cooked semolina flour rather than potato dough, baked with butter and sage.

Cooking Tips

• Always process the potatoes while they are hot. If you let them cool before ricing, the starches lock up, requiring more flour and resulting in heavy, dense gnocchi.

Nutrition Facts

• Calories: 510 kcal

• Carbohydrates: 65g

• Protein: 22g

• Fat: 18g

• Saturated Fat: 9g

• Cholesterol: 75mg

• Sodium: 640mg