Italy Gnocchi alla Sorrentina (Sorrento-Style Potato Dumplings)
Like many simple Italian dishes, the success of potato gnocchi made in the style of Sorrento, a southern Italian town perched on the Bay of Naples, depends upon the ingredients. The potatoes should be dry, white fleshed, and mealy—russets are a good option—to ensure that gnocchi that are light and fluffy. The accompanying tomato sauce relies on sweet, juicy San Marzano tomatoes and creamy mozzarella di bufala, which becomes deliciously gooey when melted. Both the gnocchi and the sauce can be made in advance. Recipe Servings: Serves 4
Prep Time
20 minutes
Cook Time
1 hour 30 minutes
Total Time
1 hour 50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Gnocchi:- 3 lbs (1.4 kg) potatoes, preferably a dry, starchy variety
- 1 large egg
- 2 cups (240 g) all-purpose flour
- 2 tsp (10 ml) salt
- 1/4 cup (60 ml) extra virgin olive oil
- 4 cloves garlic, chopped
- 28 oz (795 g) canned peeled tomatoes, finely chopped or crushed, along with their juice
- 1/4 cup (6 g) fresh basil leaves, chopped
- 1 tsp (5 ml) chili pepper flakes
- salt to taste
- 1/4 cup (6 g) fresh basil leaves
- 1/2 pound (226 g) mozzarella, cut into small cubes
- 1/2 cup (50 g) Parmesan, freshly grated
Directions
- Tomato Sauce:
- In a pan, heat olive oil over medium-low heat. Add onion and sauté for 6–8 minutes, until tender. Stir in garlic and cook for 1 minute. Add tomatoes and juice and bring to a boil. Season with basil, chili pepper, and salt.
- Reduce heat and simmer sauce for 25–30 minutes, until thick. Turn off heat and let sauce sit until gnocchi are ready.
- Gnocchi:
- While tomato sauce is cooking, place the potatoes in a large pot, cover with water, and bring to a boil. Cook potatoes until soft, around 30 minutes. Drain and peel potatoes, then mash until smooth. Transfer mashed potatoes to a bowl and allow to cool.
- Add egg and 1 teaspoon (5 ml) of salt to mashed potatoes and stir until well blended. Gradually add flour, and with a wooden spoon or spatula, gently fold mixture into a smooth, soft dough. Don’t over-blend or knead dough, which will make it gummy and sticky.
- Transfer dough to a lightly floured surface. Take fist-sized portions of dough and roll each portion into a rope measuring around 1/2 inch (1.25 cm) in width. Cut the rope into 1-inch (2.5-cm) pieces and assemble on a platter or baking sheet. Dust uncooked gnocchi with flour.
- Bring a large pot of water to a boil. Add salt to taste, then gently drop gnocchi into boiling water. Cook for 3–4 minutes, until gnocchi begin to bob lightly on the surface.
- Assembly:
- Using a slotted spoon, carefully transfer gnocchi to the pan of tomato sauce. Gently mix gnocchi and sauce together, then pour into a baking dish.
- Sprinkle gnocchi with Parmesan, then evenly distribute mozzarella cubes and basil leaves on top.
- Bake in an oven at 350°F (180°C) until cheese has melted and the surface is golden and bubbling, around 15–20 minutes.
- Remove gnocchi from oven and serve hot.
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