Indulge in the mouthwatering flavors of our Food Daily Part 12 – Gnocchi alla Sorrentina, a classic Italian dish that will surely satisfy your cravings. Made with pillowy soft gnocchi, rich tomato sauce, creamy mozzarella cheese, and fresh basil, this dish is a perfect combination of comfort and sophistication. Whether you’re a fan of Italian cuisine or simply looking for a delicious meal, our Gnocchi alla Sorrentina is a must-try that will leave you wanting more.
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Recipe for Gnocchi alla Sorrentina:
Ingredients:
For the Gnocchi:
2 pounds (about 900g) potatoes, preferably Russet or Yukon Gold
1 1/2 cups (about 180g) all-purpose flour, plus more for dusting
1 large egg, lightly beaten
Salt, to taste
For the Tomato Sauce:
2 tablespoons olive oil
2 cloves garlic, minced
1 can (14 ounces/400g) crushed tomatoes
1 teaspoon dried oregano
Salt and pepper, to taste
Fresh basil leaves, torn, for garnish
For Assembly:
8 ounces (about 225g) fresh mozzarella cheese, sliced
Grated Parmesan cheese, for serving
Instructions:
Start by making the gnocchi. Peel the potatoes and cut them into chunks. Place the potato chunks in a large pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes.
Drain the cooked potatoes and let them cool slightly. Then, rice the potatoes using a potato ricer or mash them until smooth.
In a large mixing bowl, combine the mashed potatoes, beaten egg, and salt. Gradually add the flour, mixing until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead gently until smooth. Be careful not to overwork the dough.
Divide the dough into smaller portions and roll each portion into a rope about 1/2 inch (1.3cm) in diameter. Cut the ropes into bite-sized pieces.
To shape the gnocchi, you can use a fork to create ridges or simply leave them plain. Place the shaped gnocchi on a lightly floured baking sheet.
In a large pot of boiling salted water, cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer the cooked gnocchi to a plate or baking sheet lined with parchment paper. Repeat with the remaining gnocchi.
Preheat the oven to 375°F (190°C).
While the gnocchi is cooking, prepare the tomato sauce. Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Stir in the crushed tomatoes and dried oregano. Season with salt and pepper to taste. Simmer the sauce for about 10-15 minutes, until slightly thickened.
To assemble the Gnocchi alla Sorrentina, spread a thin layer of tomato sauce in the bottom of a baking dish. Arrange half of the cooked gnocchi over the sauce.
Top the gnocchi with half of the sliced fresh mozzarella cheese. Spoon some of the remaining tomato sauce over the cheese.
Repeat the layers with the remaining gnocchi, mozzarella cheese, and tomato sauce.
Bake the assembled dish in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the Gnocchi alla Sorrentina from the oven and let it cool slightly before serving.
Garnish with torn fresh basil leaves and grated Parmesan cheese.
Serve the Gnocchi alla Sorrentina hot, and enjoy this comforting and flavorful Italian dish!
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