Gnocchi alla Sorrentina: A Step-by-Step Recipe Guide
#Gnocchi alla sorrentina
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
- 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. - 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.
