Metric:
Gnocchi:
1kg Potatoes
300gr Flour
1 Egg
Pinch of Salt
For the Sauce:
1kg Fresh Tomatoes
1 Mozzarella Cheese
100gr Parmiggiano Cheese
4 Garlic Cloves
50ml Extra-Virgin Olive Oil
Basil
Salt
Ovenless Gnocchi alla Sorrentina with Fresh Tomato Sauce Recipe
Recipes > Italian Recipes > Italian First Course Recipes > Italian Gnocchi Recipes
TRADITIONAL ITALIAN RECIPE: Gnocchi alla sorrentina (gnocchi Sorrento style) is a mouthwatering dish made with simple ingredients: gnocchi, tomato sauce, mozzarella and basil.
If you are not familiar with gnocchi, you don’t know what you are missing. I like to make them from scratch but, if you don’t have time, you can use store-bought gnocchi.
Gnocchi freezes really well so I usually make a big batch. To cook frozen gnocchi, just drop them directly in the boiling water without defrosting.
It’s very important to use high quality ingredients. For this particular recipe, as the title suggests, make the sauce with good quality tomatoes. Look for brands that only contain tomatoes! So, avoid OGM, Montsanto and all those evil companies! Ahahahaha! SERIOUSLY!
The mozzarella has to be fresh. Don’t use the harder type, the one you use for pizza for example, it won’t taste the same. Don’t use dried basil. If fresh is not available... just don't do it! Trust me!
Gnocchi alla sorrentina come together quickly. It literally took 20 minute to whip up.
Start by cooking the gnocchi. They take next to nothing to cook, just wait until they float to the top of the pan and they are done! Then combine the gnocchi with tomato sauce and grated parmesan. Spoon them into individual baking dishes, top with fresh mozzarella and more parmesan, and pop into the oven for 5 minutes, just long enough to melt the mozzarella and make it perfectly gooey.
The result is pretty damn tasty!
Believe me, you can never go wrong with gnocchi alla sorrentina.
Skill Level:  |
Time: 30 Minutes |
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 the pan with the Fresh Tomato Sauce.
18 - Put the Mozzarella into the Tomato Sauce and mix well to combine.
19 - Top with Pamiggiano Cheese. Serve.
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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