Metric:
Gnocchi:
1kg Potatoes
300gr Flour
1 Egg
Pinch of Salt
For the Sauce:
1kg Tomatoes Can
( or Passata )
1 Mozzarella Cheese
100gr Parmiggiano Cheese
4 Garlic Cloves
50ml Extra-Virgin Olive Oil
Basil
Salt
Gnocchi alla Sorrentina Recipe
Recipes > Italian Recipes > Italian First Course Recipes > Italian Gnocchi Recipes
TRADITIONAL ITALIAN RECIPE: Gnocchi Sorrentina is a pasta dish made in the Sorrento style, and if you've been to Sorrento this dish might remind you of walking along Sorrento’s cliffside coastline and looking down onto Marinas Grande and Piccola and out onto the blue bay of Naples.
My memories of Gnocchi Sorrentina are as joined together memories of Sorrento as the mozzarella and gnocchi join together to make this dish.
So, you can forget about the name and just think of it as pillowy soft gnocchi coated with a gooey tomato and mozzarella sauce before being baked to golden perfection.
There are only a few ingredients that go into making this dish so it’s important to use the best quality of each that you can, especially the cheese and the tomatoes.
Obviously the gnocchi play the starring role and you can certainly make these yourself but that’s an endeavour I’ve yet to undertake so I make sure to buy very good quality fresh gnocchi from the refrigerated or frozen section of an Italian delicatessen or supermarket. I don’t think the vacuum packed gnocchi are as good.
Once prepared, these gnocchi are baked in a small casserole pan or pot, which is then served piping hot!
In the beginning I had to learn how to make fresh gnocchi, well yes, my first attempt was a total mess. But sure, I know that the only thing was to simply try and enjoy the time that flies away. The rule is practice, practice, practice until you'll learn Italian cooking.
Skill Level:  |
Time: 1 Hour |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
Gnocchi: ( Full Recipe Here )
01 - The first thing to do is to boil the Potatoes in their skins.
02 - After about 25 Minutes turn the heat off and tip them into a colander to drain.
03 - While still hot peel off the skin.
04 - Pass the Potatoes through a potato ricer.
05- Let the mash cool slightly and then sprinkle over the Flour, add 2 generous pinches of Salt, and finally pour in the Egg.
06 - Use your hands to mix it together. After a minute or two it will form into a Dough. Knead lightly. When it reaches a pliable consistency, it's ready.
07 - Sprinkle the surface with Flour. Slice a fist-sized piece from the Dough ball and roll out into lengths that are about 3cm / 1.2in thick.
08 - Use a flexible knife to cut off 2cm / 0.8in pieces off the roll you've just made.
09 - You can either leave the Gnocchi smooth or give the classic gnocchi-shape by pressing the Gnocchi against the prong of a fork and rolling it off.
10 - Place the Gnocchi onto a tray, leaving a space between each piece to prevent them from sticking together.
11 - Boil some Water in large and deep pan. Add some Salt.
For the Sauce:
12 - In a saucepan, heat the Olive Oil over medium heat.
13 - Add the Garlic and cook for about 5 minutes, or until soft and light golden brown.
14 - In the meanwhile, wash and cut all the Tomatoes, and cook for 10 minutes, adding some water to the pan.
15 - Season the Sauce with Salt, add Basil and cook to other 10 minutes.
16 - Fill a large pan with Water and add some Salt. As soon as the water is boiling, put the Gnocchi in. Give them a little stir at the very beginning and leave them to cook.
17 - As soon as the Gnocchi have all come uo to the surface, they're ready to be serve. Scoop them out with a sieve, shake off the water and transfer them to an over tray and mix with the Tomato Sauce.
18 - Add Mozzarella and top everything with Pamiggiano Cheese.
17 - Bake for 5 minutes at 250C / 475F.
Notes:
- This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
- The size of the Gnocchi can vary as desired.
- You can leave them as they are, even without the lines.
- Sprinkle some Flour on and put them in the frige for 24 hours. Remember, Gnocchi contain Eggs, so the sooner you eat them, the better.
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| Written by: Uncut Recipes | Disclaimer |
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