Gnocchi Alla Sorrentina

Gnocchi Alla Sorrentina

Gnocchi alla Sorrentina is a traditional dish from the Campania region, particularly associated with the coastal town of Sorrento. This comforting dish features potato gnocchi baked in a rich tomato sauce, layered with mozzarella and fresh basil, creating a deliciously stringy and flavorful meal.

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00:00 Intro Nina
00:35 Prepare the potatoes
01:20 Prepare the tomatoes
02:10 Intermission Viola
02:24 Prepare the mozzarella
03:27 Intermission India
03:33 Prepare the tomato sauce
05:26 Intermission Nina
05:38 Prepare the gnocchi dough
06:54 Cut the gnocchi
07:46 Create the ridges
08:03 Cook the gnocchi
08:19 Mix all together
09:54 Intermission Viola
10:03 The gnocchi are ready
10:22 Plating
11:00 Tasting
11:33 Outro India
11:54 Thanks for watching

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Ingredients for 4 People:

Gnocchi:

1 kg red or old potatoes
1 egg
300 g type 00 flour or Maiorca flour
Salt to taste

Sauce:

1.5 kg tomatoes that should yield 600 g tomato puree
1 clove garlic
6 basil leaves
Extra virgin olive oil to taste
Salt to taste
70 g Parmigiano Reggiano
250 g mozzarella

Potatoes:

Wash and boil the potatoes for 25-30 minutes. Check that they are well-cooked by inserting a fork, which should penetrate the potatoes easily.

Mozzarella:

Transfer the mozzarella to a colander to let it drain. Cut it into cubes and let it rest in the colander to allow any excess liquid to drain.

Tomato Sauce:

Wash and boil the tomatoes for 2 minutes, then immediately transfer them to a bowl of cold water.
Peel the tomatoes, a process made easy by the previous step, and place them in a large bowl.
Crush the tomatoes with your hands.

In a pan, add some extra virgin olive oil and a garlic clove, peeled and crushed.
Sauté on low heat, being careful not to let it brown, and add the tomatoes.
Add 6 large basil leaves, salt, and mix.
Let it simmer on low heat for about 30 minutes, stirring occasionally to prevent the sauce from burning.

Once cooked, if desired, you can blend it a little with an immersion blender, but don’t overdo it.

Gnocchi:

Peel the potatoes and mash them with a potato masher in a mixing bowl.
Add an egg, some salt, and using a wooden spoon or spatula, gently mix. Gradually add the flour while kneading. Transfer the dough to a flat surface and continue kneading. Do not overwork it; the dough should remain somewhat rough; otherwise, it will affect the texture of the gnocchi.

Form a dough ball and cut strips that will then be cut into gnocchi pieces.
Dust with some flour and use a fork to create ridges on the gnocchi.

Immerse the gnocchi in boiling water. The water should simmer, not boil vigorously, to avoid damaging the gnocchi. After a few minutes, the gnocchi should float to the surface, indicating they can be drained with a colander and placed in a large bowl.

Combine Everything Together:

Preheat the oven to 200°C (392°F) on grill mode.
In the bowl with the gnocchi, add half of the sauce, half of the mozzarella, and half of the Parmigiano Reggiano.
Mix by shaking the bowl gently.

Transfer the mixture to a baking dish, adding the remaining sauce, mozzarella, and Parmigiano Reggiano on top.
Bake for 10 minutes.

Once ready, let cool for a few minutes.

Enjoy your meal!

Video made by Cooking Matter

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