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Italian

Gnocchi alla Sorrentina

Pillowy potato gnocchi are folded with a basil-scented tomato sauce, fior di latte, and Parmigiano, then baked until the cheese melts into soft pockets. Serve it bubbling from a warm dish, as it is loved around Sorrento.

Gnocchi alla Sorrentina — Italian — ChefSnap
40 minsPrep
35 minsCook
4Serves
MediumDifficulty
820 kcal per serving29g protein 115g carbs 28g fat
Watch it made — Gnocchi alla SorrentinaWatch it madeCooking with Kian · 1:01

Ingredients

Method

  1. Boil the potatoes whole and unpeeled in salted water until tender, about 25 minutes.
  2. Drain the potatoes, peel them while hot, and pass them through a potato ricer onto a lightly floured work surface.
  3. Let the potato steam off for 2 minutes, then add the flour, egg, and a pinch of salt.
  4. Mix gently and briefly until a soft dough forms, avoiding overworking it.
  5. Divide the dough into ropes about 2cm thick, cut into small gnocchi, and roll each piece over a fork or gnocchi board if desired.
  6. Warm the olive oil in a saucepan, add the crushed garlic, and cook gently until fragrant but not browned.
  7. Add the tomato passata, a pinch of salt, and 4 basil leaves, then simmer uncovered for 15 minutes; remove the garlic.
  8. Bring a large pot of salted water to a gentle boil and heat the oven to 220°C.
  9. Cook the gnocchi in batches until they float to the surface, then lift them out with a slotted spoon directly into the tomato sauce.
  10. Fold the gnocchi gently with half the fior di latte, half the Parmigiano, and a few torn basil leaves.
  11. Transfer to a small ovenproof dish, preferably terracotta, and top with the remaining fior di latte and Parmigiano.
  12. Bake for 8 to 10 minutes, until bubbling and lightly golden in spots, then rest for 2 minutes before serving with the remaining basil.

Common questions

Can I substitute the 00 flour or egg in gnocchi alla Sorrentina?

Yes. If you don’t have 00 flour, use plain all-purpose flour, but add it sparingly so the gnocchi stay light. The egg helps bind the dough; you can omit it for a more traditional texture, but work very gently.

How long does it take to make gnocchi alla Sorrentina from start to finish?

Plan on about 1 hour to 1 hour 15 minutes. Boiling and ricing the potatoes takes around 30 minutes, the sauce 15 minutes, and forming, boiling, and baking the gnocchi another 20 to 25 minutes.

What are the most common mistakes when making the gnocchi dough?

The biggest mistake is overworking the dough, which makes the gnocchi dense and chewy. Also avoid adding too much flour; use only enough to form a soft, slightly tacky dough. Potatoes should be peeled and riced while hot.

Can I make gnocchi alla Sorrentina ahead of time or store leftovers?

Yes. Uncooked gnocchi can be refrigerated for a few hours on a floured tray, or frozen on trays and bagged once firm. Baked leftovers keep 2 to 3 days in the fridge and reheat well in the oven.

How should I serve gnocchi alla Sorrentina for the best result?

Serve it straight from the oven while the mozzarella is bubbling and the top is golden. Finish with fresh basil and a little extra Parmigiano Reggiano. A simple green salad and crusty bread are enough on the side.