There’s a comforting magic in Italian cuisine that instantly transports you to sunny terraces and bustling family kitchens. One dish that epitomizes this magic is Gnocchi alla Sorrentina. Hailing from the picturesque town of Sorrento on Italy’s Amalfi Coast, this dish is a testament to simple ingredients coming together to create something extraordinary. Soft, pillowy gnocchi bathed in a rich tomato sauce, melted mozzarella, and a touch of Parmesan makes for a meal that warms both the stomach and the soul.
This recipe not only celebrates the authentic flavors of Italy but also brings the spirit of family cooking to your table. Whether you’re a seasoned chef or someone who loves experimenting in the kitchen, Gnocchi alla Sorrentina is a dish everyone can master. Here's how to recreate this Italian treasure at home.
Ingredients (Serves 4)
For the Gnocchi:
- 2 lbs (900g) russet potatoes
- 1 ¾ cups (220g) all-purpose flour (plus extra for dusting)
- 1 egg, lightly beaten
- Pinch of salt
For the Sauce:
- 2 tablespoons olive oil
- 2 cloves of garlic, minced
- 1 can (14 oz or 400g) san marzano tomatoes, crushed
- Salt and freshly ground black pepper, to taste
- A handful of fresh basil leaves, torn
For Assembly:
- 7 oz (200g) fresh mozzarella, diced
- 3 tablespoons grated Parmesan cheese
- Extra basil leaves for garnish
Step-By-Step Instructions
1. Prepare the Gnocchi:
- Start by cooking the potatoes. Boil them whole in their skins until fork-tender, about 20–30 minutes. Drain and allow them to cool slightly.
- Once they’re cool enough to handle, peel the skins off and pass the potatoes through a potato ricer or mash them until smooth.
- Create a mound with the mashed potato on a clean work surface. Sprinkle the flour and salt on top, then create a well in the center. Add the beaten egg into the well.
- Gently mix the ingredients together, using your hands to fold the mixture until it forms a soft, slightly sticky dough. Be careful not to overwork it.
- Cut the dough into four portions and roll each into long, thin logs (approx. ¾ inch diameter). Cut the logs into bite-sized pieces, about 1 inch long. If you like, use a fork to create ridges on each gnocchi piece, which helps them hold sauce better.
- Dust the gnocchi with a little flour to prevent sticking and set aside while you make the sauce.
2. Make the Tomato Sauce:
- Heat the olive oil in a saucepan over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
- Pour in the crushed tomatoes and season with salt and pepper. Stir well and bring the sauce to a gentle simmer.
- Cook the sauce for about 15–20 minutes, stirring occasionally. Just before removing from heat, stir in the torn basil leaves for added freshness.
3. Cook the Gnocchi:
- Bring a large pot of salted water to a gentle boil. Drop the gnocchi into the water and cook in small batches to avoid overcrowding.
- The gnocchi are ready when they float to the surface. This only takes about 2–3 minutes. Remove them with a slotted spoon and transfer them to a greased baking dish.
4. Assemble and Bake:
- Preheat your oven to 400°F (200°C).
- Layer the cooked gnocchi in the baking dish, pouring the tomato sauce over them. Toss gently to coat.
- Scatter the diced mozzarella evenly across the top and sprinkle with Parmesan cheese.
- Bake for 10–15 minutes, or until the mozzarella is gooey and melted, with golden spots on top.
5. Serve:
Serve the Gnocchi alla Sorrentina immediately, garnished with fresh basil leaves. Pair with a crisp green salad, a drizzle of extra virgin olive oil, and a slice of good Italian bread to mop up every last bit of sauce.
A Dash of Italian Nostalgia
As you take your first bite of this comforting dish, picture yourself at a family table in Sorrento. The laughter of loved ones mixes with the aroma of baked cheese and basil. This is more than just pasta; it’s a symbol of tradition, love, and sharing.
Making Gnocchi alla Sorrentina at home offers a slice of Italy wherever you are. It’s the kind of meal that turns an ordinary evening into a celebration of simple joys. Buon appetito!
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