Gnocchi Alla Sorrentina

2 hours Prep Time
38 minutes Cook Time
4 Servings

Travel to Sorrento Italy after just one bite of the classic Gnocchi Alla Sorrentina. This dish is made with light and fluffy handmade potato gnocchi swimming alongside fresh melted mozzarella.  Add in the most delicious San Marzano style tomato sauce, and you have a classic, flavorful Italian dish.     @buonapastasd   @thefeedfeed

Ingredients

  • 2 large potatoes, russet variety, 1 1/2 pounds, pierced with fork
  • 1 1/4 cups all-purpose flour, plus more for kneading
  • 1 egg, large
  • 1 1/2 teaspoon kosher salt, divided
  • 2 tablespoons olive oil
  • 2-3 garlic cloves, crushed

  • 1 (28 ounce) can Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt 28 oz

  • freshly ground black pepper, a few cracks
  • 1 fresh mozzarella cheese, 8 oz ball, shredded
  • 1/4 cup Parmigiano-Reggiano cheese, grated
  • basil leaves, for serving

Instructions

Step one

Bake the potatoes at 400°F for one hour.

Step two

Once cool enough to touch, peel off the skin and pass through a potato ricer.

Step three

Add riced potatoes to a flat surface and sprinkle flour over the top. Make a well in the potato/flour mixture, add egg, and sprinkle salt over the egg.  Scramble the egg in the well until fully mixed and start bringing the potato/flour mixture into the well.

Step four

Combine all the ingredients and knead until fully incorporated, adding as little flour as possible.  Use just enough flour to work with the dough without it sticking.

Step five

Quarter the dough and roll each piece into 1-inch ropes, dusting with flour to keep from sticking. Cut lengthwise into 1-inch cubes — option to add ridges with a fork or gnocchi board.  If making ahead of time, store gnocchi in the freezer until ready to cook (do not thaw).  

Step six

Preheat oven to 400°F. 

Step seven

Heat olive oil over medium heat in an oven-safe pan (or transfer later to an oven-safe dish). Add garlic and let simmer in the oil until fragrant, 1-2 minutes. Add Tuttorosso San Marzano Style Hand-Crushed Tomatoes and stir to combine. Let simmer for 10 minutes.  

Step eight

During this time, start boiling water for the gnocchi. Turn off the heat and remove the garlic. Season with salt and fresh ground pepper.  Cook the gnocchi in boiling salted water until floating.

Step nine

Using a slotted spoon, carefully add gnocchi to the sauce. 

Step ten

Add mozzarella shreds and Parmigiano-Reggiano and gently mix to combine, distributing mozzarella evenly throughout the dish. 

Step eleven

Cover and bake for 20 minutes, until the mozzarella is melted.  Top with Parmigiano-Reggiano and fresh basil.  

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