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This Famous Italian Gnocchi Dish is Spectacular
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This Famous Italian Gnocchi Dish is Spectacular



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Now on my way from Rome to Positano, Ya gotta take a train from Rome to Naples, the pizza capitol of the world. Then from Naples, you need to get to a place called Sorrento. Just off the coast of Sorrento is the island of Capri, and if you drive around the coast line of the Sorrentine peninsula, then you’ll run into the famed Amalfi coast. But on that journey, there is a very good reason to stop in sorrento. I’m talking about gnocchi alla sorrentina, soft pillowy gnocchi, in sweet tomato sauce, tossed in fresh fior di latte or bufala mozzarella and baked to a bubbly, cheesey perfection. Its one of those simple yet spectacular Italian dishes and that’s what we’re going to make today.

Recipes:
Gnocchi Alla Sorrentina
https://www.notanothercookingshow.tv/post/gnocchi-alla-sorrentina
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36 Comments

  1. Sam George

    Looks fabulous 😍 Sorrento is stunning – Italy is my country in Europe – I’m from Scotland 😊

  6. Lance Guinn

    Okay, impressed with your video at 1:52…. you flipped on San Marzano and probably right because so much products out there are misrepresented… Cali could grow them and San Marzano is heirloom so put it on the back shelf for now…. by the way I'm from Idaho and you baked them taters perfect!! 😉 If you need to cool them faster in the future just cut them in half and lay skin side down to allow them to dehydrate/steam off a touch more also….
    One of the best dishes of Italian food I'ver ever experienced is Gnocchi with a vodka sauce in Chicago…. mind blowing!!! Thanks for sharing your passion!!

  9. msr111

    Before you see a potato ricer as just another unnecessary unitasker, google its other uses. A bit awkward to clean but for some it may be a worthwhile purchase, particularly the quality steel ones with different discs. Really good for pressing out moisture from cooked leafy greens such as spinach.

  10. Christopher Hughes

    My Italian mother used to use dehydrated potato flakes for her gnocchi, and they were fantastic.
    But these look good, too! 😉

  12. nycshelbygt500

    Giant Super Gnocchi!! You can typically just make tiny pearls of mozzarella with your fingers the size of a pea. They melt in the hot sauce. So you can skip the baking step. Fresh Gnocchi takes two seconds to cook, so the baking step isn't needed.

    The best sauce for Gnocchi is a pink sauce with a heavy cream….followed by a nice cheesy Vodka sauce.

  15. J P

    I really appreciate that he says gnocchi 20 different ways, just like me.

  16. DruidVorse

    instead of cooking the potato for an hour, wouldn't be better to cut the potato in dices and then boil them? might reduce the time overall

  17. kathleen chisholm

    I just started using chris' tomatoes……on my pizza (bought an outdoor pizza oven) …i stopped by the whole tomato and get the crushed ones……the product is spectacular.

  18. s96822

    why not just peel the potatoes and slice them so they cook much faster since you dont need baked potatoes plating?

  21. Gods own Drunk

    Boil with the skin on….then peel.
    I've never had a moisture problem. But then, I always use older potatoes.
    And , I don't use egg.

  24. Walkertongdee

    just subbed. Although I'll never make or eat any of these foods, with too many costly ingredients I appreciate your expertise ..

  31. Slim S

    Hi! I know I’m late, but if you see this, can you tell us what brand of Mozzarella di Bufala used? I’ve tried some but just not like Napoli since it’s obviously so fresh no preservatives needed. Just seeking possible alternatives. Thanks so much 💛

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