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#Gnocchi alla sorrentina

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Course Main Course

Cuisine Italian

Equipment

• Pot
• Large skillet or saucepan
• Baking dish
• Wooden spoon
• Cooking knife
• Potato masher (if making gnocchi from scratch)

Ingredients

  

• For the Gnocchi
• 2 pounds of potatoes Russet or Yukon Gold work well
• 1 to 1.5 cups of all-purpose flour
• 1 egg optional, for richer gnocchi
• Salt to taste
• For the Sauce
• 2 cups of crushed tomatoes canned or fresh
• 1 garlic clove minced
• 1 tablespoon of olive oil
• Salt and pepper to taste
• Fresh basil leaves optional, for garnish
• 1 to 1.5 cups of mozzarella cheese shredded
• Grated Parmesan cheese for serving (optional)

Instructions

 

• Step 1: Make the Gnocchi
• Cook the Potatoes:
• Boil the potatoes in salted water until fork-tender, about 20-25 minutes. Drain and let them cool slightly.
• Prepare the Dough:
• Peel the warm potatoes and mash them until smooth using a potato masher. Transfer the mashed potatoes to a clean work surface. Make a well in the center, add the egg (if using), and sprinkle salt. Gradually add flour, mixing until a soft dough forms. You may not need all the flour, so add it gradually.
• Knead the Dough:
• Gently knead the dough for about 2-3 minutes until it’s smooth but not sticky. Be careful not to overwork it.
• Shape the Gnocchi:
• Divide the dough into four portions. Roll each portion into a long rope, about ¾ inch thick. Cut the rope into 1-inch pieces. If desired, use a fork to create ridges on each piece for better sauce adherence.
• Step 2: Prepare the Sauce
• Cook the Sauce:
• In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Add the crushed tomatoes, salt, and pepper. Simmer for about 10-15 minutes, stirring occasionally, until the sauce thickens.
• Step 3: Cook the Gnocchi
• Boil the Gnocchi:
• Bring a large pot of salted water to a boil. Add the gnocchi in batches. They are done when they float to the surface, usually in about 2-3 minutes. Use a slotted spoon to transfer them to a baking dish.
• Step 4: Combine and Bake
• Combine:
• Pour the sauce over the gnocchi in the baking dish. Toss gently to combine. Sprinkle mozzarella cheese on top.
• Bake:
• Preheat your oven to 400°F (200°C). Bake for 15-20 minutes or until the cheese is bubbly and golden.
• Step 5: Serve
• Serve:
• Remove from the oven and let it stand for about 5 minutes. Garnish with fresh basil and a sprinkle of Parmesan cheese, if desired.
• Variations and Tips
• Vegetarian Version: Skip the egg for a lighter gnocchi, or add sautéed vegetables like spinach or mushrooms to the sauce for extra flavor.
• Dairy-Free Option: Use plant-based mozzarella and leave out the Parmesan.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.

Gnocchi alla Sorrentina is a delightful Italian dish that brings comfort and flavor to the table. Picture soft, pillowy gnocchi bathed in a rich tomato sauce and topped with gooey mozzarella cheese. From my own personal experience, this dish is a crowd-pleaser that works well for family dinners or cozy nights in. Let me show you how I make this delicious meal and share some tips along the way.

Notes on What to Expect

Gnocchi alla Sorrentina is rich and comforting, with a delightful balance of soft pasta, tangy tomato sauce, and melted cheese. Expect compliments and happy faces at the dinner table! This dish is versatile; serve it as a hearty main course or as a side with grilled meats or vegetables.

Enjoy making this Italian classic. With these steps and tips, you’ll be serving up a dish that feels both authentic and personal. Buon Appetito.

Meal Facts

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Time to Stand: 5 minutes
• Total Time: 55 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 350 per serving
• Cost of Ingredients: Approximately $15-20
• Cuisine: Italian
• Course: Main dish
• Equipment Needed:
  • Pot
  • Large skillet or saucepan
  • Baking dish
  • Wooden spoon
  • Cooking knife
  • Potato masher (if making gnocchi from scratch)
  • Check out the right equipment and Ingredients that you need for making  #gnocchiallasorrentina    here

Ingredients

For the Gnocchi

• 2 pounds of potatoes (Russet or Yukon Gold work well)
• 1 to 1.5 cups of all-purpose flour
• 1 egg (optional, for richer gnocchi)
• Salt, to taste

For the Sauce

• 2 cups of crushed tomatoes (canned or fresh)
• 1 garlic clove, minced
• 1 tablespoon of olive oil
• Salt and pepper, to taste
• Fresh basil leaves (optional, for garnish)
• 1 to 1.5 cups of mozzarella cheese, shredded
• Grated Parmesan cheese, for serving (optional)
• Check out the right equipment and Ingredients that you need for making  #gnocchiallasorrentina    here

Instructions

Step 1: Make the Gnocchi

1. Cook the Potatoes:
   Boil the potatoes in salted water until fork-tender, about 20-25 minutes. Drain and let them cool slightly.
2. Prepare the Dough:
   Peel the warm potatoes and mash them until smooth using a potato masher. Transfer the mashed potatoes to a clean work surface. Make a well in the center, add the egg (if using), and sprinkle salt. Gradually add flour, mixing until a soft dough forms. You may not need all the flour, so add it gradually.
3. Knead the Dough:
   Gently knead the dough for about 2-3 minutes until it’s smooth but not sticky. Be careful not to overwork it.
4. Shape the Gnocchi:
   Divide the dough into four portions. Roll each portion into a long rope, about ¾ inch thick. Cut the rope into 1-inch pieces. If desired, use a fork to create ridges on each piece for better sauce adherence.

Step 2: Prepare the Sauce

1. Cook the Sauce:
   In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Add the crushed tomatoes, salt, and pepper. Simmer for about 10-15 minutes, stirring occasionally, until the sauce thickens.

Step 3: Cook the Gnocchi

1. Boil the Gnocchi:
   Bring a large pot of salted water to a boil. Add the gnocchi in batches. They are done when they float to the surface, usually in about 2-3 minutes. Use a slotted spoon to transfer them to a baking dish.

Step 4: Combine and Bake

1. Combine:
   Pour the sauce over the gnocchi in the baking dish. Toss gently to combine. Sprinkle mozzarella cheese on top.
2. Bake:
   Preheat your oven to 400°F (200°C). Bake for 15-20 minutes or until the cheese is bubbly and golden.

Step 5: Serve

1. Serve:
   Remove from the oven and let it stand for about 5 minutes. Garnish with fresh basil and a sprinkle of Parmesan cheese, if desired.
2. Check out the right equipment and Ingredients that you need for making  #gnocchiallasorrentina    here

Variations and Tips

• Vegetarian Version: Skip the egg for a lighter gnocchi, or add sautéed vegetables like spinach or mushrooms to the sauce for extra flavor.
• Dairy-Free Option: Use plant-based mozzarella and leave out the Parmesan.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.

Troubleshooting Tips

• Dough Too Sticky: If your dough is too sticky, gradually add more flour until it reaches a workable consistency.
• Gnocchi Not Floating: If they don’t float after a few minutes, they may need a little longer to cook.