· recipe ·
Gnocchi alla Sorrentina
Alla Sorrentina refers to the Sorrento-style pairing of tomato, mozzarella, and basil. The oven finish brings those familiar flavors together under a lightly browned cheese topping.
Time and servings
- Prep
- 45 min
- Cook
- 95 min
- Total
- 140 min
- Servings
- 4
Nutrition per serving
- Calories
- about 590
- Protein
- 27 g
- Fat
- 25 g
- Carbs
- 65 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Drain the mozzarella
Cut the mozzarella into small pieces and spread them on a clean towel so excess whey can drain while you make the tomato sauce.
Reduce the tomato sauce
Heat the oven to 425°F220°C. Warm the olive oil over medium-low heat. Crush the garlic and cook it until fragrant without browning, then add the tomatoes and simmer until thick enough to leave a trail across the pan. Remove the garlic.
Heat the cooking water
Use 3 quarts3 liters of water. When the tomato sauce begins to thicken, bring the cooking water to a gentle boil while the sauce finishes reducing. Add 1 1/2 tsp9 g of the salt to the water.
Poach the gnocchi
Once the sauce is ready, lower the gnocchi into the gently boiling water and stir once. Lift them as they float and transfer them directly to the reduced tomato sauce.
Assemble the bake
Fold half of the mozzarella and half of the torn basil into the sauced gnocchi. Transfer to a baking dish and top with the remaining mozzarella and finely grated Parmesan.
Bake until bubbling
Bake for 12 to 15 minutes, until the sauce bubbles at the edges and the mozzarella has browned spots. Finish with the remaining basil and serve promptly.
