Gnocchi alla Sorrentina: A Delightful Italian Comfort Food

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Gnocchi alla Sorrentina

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot
• Mixing bowl
• Fork or potato masher
• Wooden spoon
• Baking dish (about 9x13 inches)
• Potato ricer (optional, but recommended for smoother gnocchi)

Ingredients

  

• Ingredients
• For the Gnocchi
• 2 pounds 900 g potatoes (preferably Russet)
• 1 ½ to 2 cups 180-240 g all-purpose flour (plus more for dusting)
• 1 large egg
• 1 teaspoon salt
• For the Sauce
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 can 14 oz/400 g crushed tomatoes
• 1 teaspoon sugar optional
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 8 ounces 225 g fresh mozzarella cheese, diced
• Fresh basil leaves for garnish optional

Instructions

 

• Method
• Step 1: Prepare the Potatoes
• Cook the Potatoes: In a large pot, bring salted water to a boil. Add whole, unpeeled potatoes and cook until tender (about 30-40 minutes). You can check by piercing them with a fork. Drain and let them cool slightly.
• Peel and Mash: Once cool enough to handle, peel the potatoes and mash them with a fork or potato masher. If you have a ricer, this is the time to use it for a smoother texture.
• Step 2: Make the Gnocchi Dough
• Combine Ingredients: In a mixing bowl, combine the mashed potatoes, egg, and salt. Gradually add flour until a soft dough forms. You may not need all the flour, so add it slowly.
• Knead the Dough: Turn the dough onto a floured surface and knead gently until smooth. Be careful not to over-knead, as this can make the gnocchi tough.
• Step 3: Shape the Gnocchi
• Divide the Dough: Cut the dough into smaller pieces. Roll each piece into a long rope, about ¾ inch thick.
• Cut and Form: Cut the rope into 1-inch pieces. You can shape them by rolling each piece over the back of a fork to create ridges, which help hold the sauce.
• Step 4: Make the Tomato Sauce
• Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
• Add Tomatoes: Stir in the crushed tomatoes, sugar (if using), salt, pepper, and oregano. Let it simmer for about 10 minutes, allowing the flavors to meld.
• Step 5: Assemble and Bake
• Preheat the Oven: Preheat your oven to 375°F (190°C).
• Combine Gnocchi and Sauce: In the baking dish, spread a layer of the tomato sauce. Add the cooked gnocchi on top, then pour the remaining sauce over them. Scatter the diced mozzarella on top.
• Bake: Bake for about 20-25 minutes until the cheese is bubbly and golden.
• Step 6: Serve
• Garnish: Let it cool for about 10 minutes before serving. Garnish with fresh basil leaves if desired.
• Variations
• Add Vegetables: Mix in sautéed spinach, mushrooms, or zucchini for added nutrition.
• Meat Lovers: Add cooked ground beef or sausage to the sauce for a heartier meal.
• Cheese Variation: Substitute mozzarella with ricotta or a blend of Italian cheeses for a different flavor profile.

Keyword Gnocchi

Gnocchi alla Sorrentina is a classic dish from the Sorrento region of Italy, where soft potato gnocchi are baked in a rich tomato sauce and topped with gooey mozzarella cheese. It’s comforting, filling, and perfect for family dinners or gatherings. From my own personal experience, I can tell you that the combination of tender gnocchi and melted cheese is simply irresistible. This dish can easily become a favorite in your home, and it’s surprisingly easy to make, even for beginners. So let me show you how I make this delicious dish.

Notes on What to Expect

When making Gnocchi alla Sorrentina, expect a warm, comforting dish that’s rich in flavor and textures. The combination of soft gnocchi, savory tomato sauce, and melty cheese creates a delightful experience. The first bite will reveal the comforting taste of Italy, perfect for a cozy dinner.

Ingredients

For the Gnocchi

• 2 pounds (900 g) potatoes (preferably Russet)
• 1 ½ to 2 cups (180-240 g) all-purpose flour (plus more for dusting)
• 1 large egg
• 1 teaspoon salt

For the Sauce

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 can (14 oz/400 g) crushed tomatoes
• 1 teaspoon sugar (optional)
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 8 ounces (225 g) fresh mozzarella cheese, diced
• Fresh basil leaves for garnish (optional)
• Check out the must-have equipment and ingredients for making a Savory  #Gnocchi alla Sorrentina  here.

Nutritional Information Per Serving (based on 4 servings)

• Calories: 500
• Protein: 15 g
• Carbohydrates: 70 g
• Dietary Fiber: 3 g
• Sugars: 3 g
• Fat: 20 g

Equipment Needed

• Large pot
• Mixing bowl
• Fork or potato masher
• Wooden spoon
• Baking dish (about 9×13 inches)
• Potato ricer (optional, but recommended for smoother gnocchi)
• Check out the must-have equipment and ingredients for making a Savory  #Gnocchi alla Sorrentina  here.

Prep Time

• 30 minutes (for making the gnocchi)

Cook Time

• 30 minutes (sauce and baking)

Time to Stand

• 10 minutes (to let the dish cool before serving)

Total Time

• 1 hour and 10 minutes

Ease of Cooking

• Medium (requires some technique for gnocchi making)

Servings

• 4 servings

Method

Step 1: Prepare the Potatoes

1. Cook the Potatoes: In a large pot, bring salted water to a boil. Add whole, unpeeled potatoes and cook until tender (about 30-40 minutes). You can check by piercing them with a fork. Drain and let them cool slightly.
2. Peel and Mash: Once cool enough to handle, peel the potatoes and mash them with a fork or potato masher. If you have a ricer, this is the time to use it for a smoother texture.

Step 2: Make the Gnocchi Dough

1. Combine Ingredients: In a mixing bowl, combine the mashed potatoes, egg, and salt. Gradually add flour until a soft dough forms. You may not need all the flour, so add it slowly.
2. Knead the Dough: Turn the dough onto a floured surface and knead gently until smooth. Be careful not to over-knead, as this can make the gnocchi tough.

Step 3: Shape the Gnocchi

1. Divide the Dough: Cut the dough into smaller pieces. Roll each piece into a long rope, about ¾ inch thick.
2. Cut and Form: Cut the rope into 1-inch pieces. You can shape them by rolling each piece over the back of a fork to create ridges, which help hold the sauce.

Step 4: Make the Tomato Sauce

1. Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
2. Add Tomatoes: Stir in the crushed tomatoes, sugar (if using), salt, pepper, and oregano. Let it simmer for about 10 minutes, allowing the flavors to meld.

Step 5: Assemble and Bake

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Combine Gnocchi and Sauce: In the baking dish, spread a layer of the tomato sauce. Add the cooked gnocchi on top, then pour the remaining sauce over them. Scatter the diced mozzarella on top.
3. Bake: Bake for about 20-25 minutes until the cheese is bubbly and golden.

Step 6: Serve

1. Garnish: Let it cool for about 10 minutes before serving. Garnish with fresh basil leaves if desired.

Variations

• Add Vegetables: Mix in sautéed spinach, mushrooms, or zucchini for added nutrition.
• Meat Lovers: Add cooked ground beef or sausage to the sauce for a heartier meal.
• Cheese Variation: Substitute mozzarella with ricotta or a blend of Italian cheeses for a different flavor profile.
• Check out the must-have equipment and ingredients for making a Savory  #Gnocchi alla Sorrentina  here.

Tips

• Flour Adjustments: Depending on the moisture content of your potatoes, you might need to adjust the amount of flour.
• Make-Ahead: You can make the gnocchi in advance and freeze them. Just cook them from frozen when ready to use.
• Resting the Dough: Letting the dough rest for about 15 minutes before shaping can make it easier to work with.

Substitutions for Specific Dietary Needs

• Gluten-Free: Use gluten-free flour for the gnocchi.
• Dairy-Free: Substitute mozzarella with a dairy-free cheese alternative or leave it out altogether.
• Vegan: Omit the egg and use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for binding.

Conclusion

I hope this guide has made making Gnocchi alla Sorrentina seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment!