Gnocchi alla Sorrentina, Baked Potato Gnocchi with Tomatoes and Mozzarella (VIDEO)
Gnocchi alla Sorrentina is an exquisite Italian first course, among the most loved in the world. This recipe is typical of the cuisine of Campania, an Italian region, in particular Sorrento, from where it got its name. They are made with baked potato gnocchi with tomato sauce, mozzarella, Parmesan, and basil.
Potato Gnocchi Sorrentine-style is a very easy recipe, even if it takes a little time. In fact, while you can use store-bought gnocchi, making this recipe with homemade potato gnocchi really makes a difference!
Like all traditional Italian dishes, there are different versions of Gnocchi alla Sorrentina. The one I am proposing was taught me by a friend who lives in the Sorrento area, and it is a very easy recipe! Follow this step-by-step recipe, and you too will be able to prepare excellent Gnocchi Sorrentine style, just like the ones you can eat in the best restaurants in Campania
Ingredients for Gnocchi alla Sorrentina Recipe
You probably already have the ingredients for this recipe in your pantry and refrigerator. This is everything you need to make delicious Gnocchi alla Sorrentina (4 servings):
To make Homemade Potato Gnocchi you will need:
- 500 g potatoes with skin, washed
- 1/2 egg
- Salt
- 150 g all-purpose flour
NOTE. You can prepare this recipe with homemade gnocchi or buy ready-made potato gnocchi, but you should try it with handmade gnocchi because it is really delicious!
To make Gnocchi alla Sorrentina Sauce you will need:
- 4 tablespoons extra virgin olive oil
- 700 g tomato sauce
- 7-8 fresh basil leaves
- Salt
- 400 g mozzarella cheese, dried and diced
- 5 tablespoons Parmesan cheese
What are the best potatoes to make perfect homemade Potato Gnocchi?
To obtain firm and compact potato gnocchi without the need to add too much flour, use old and crumbly potatoes, they are rich in starch, and have a less watery pulp. They will make the dough denser and absorb little flour! The best ones are those with yellow flesh. Red skin potatoes are also excellent. Avoid young potatoes, as they are very watery, and you will need to use more flour. The Gnocchi will be tougher and taste more “floury”, instead of the potato taste.
Tools you will need
In addition to traditional tools, to make Gnocchi alla Sorrentina you will need:
- 1 Potato ricer
- 1 Large saucepan
- 1 Baking dish (about cm 30×20)
Gnocchi alla Sorrentina Video Tutorial
How to Make Homemade Gnocchi alla Sorrentina from Scratch
Boil potatoes with all their skins in plenty of cold water for about 30–40 minutes. Drain them only when you can pierce them well with a fork. Drain potatoes, peel, and let cool. Mash the potatoes with a potato ricer.
The Secret to Making the Best Potato Gnocchi
If you used the right potatoes, the pulp will be dry. If a few drops of water come out when squeezing after you have mashed the potatoes, remove the water by pressing the potatoes with a clean cloth to dry them well. Let the mashed potatoes cool completely by placing them in a colander for at least 10 minutes. The colander will squeeze out the remaining droplets of water, and the cold puree will absorb less flour.
Make the Gnocchi. In a large bowl, add potatoes, salt, about 2 tablespoons of beaten egg, and flour. Knead very little and quickly, just enough time to get all the ingredients together (overwork makes the dough sticky!). Shape the dough into a ball and place it on a floured work surface.
Cut the dough into 7-8 parts and form cylinders 2-3 centimeters thick. If the cylinders stick to your hands, lightly flour your hands. Cut each cylinder into 2 cm pieces to make smaller cylinders.
These can be ready-made gnocchi, but if you prefer classic striped gnocchi, proceed as follows. Take a lightly floured fork, slide the gnocchi along the inside, pressing lightly with your index finger. Arrange them on a tray covered with a clean cloth and let the gnocchi rest in the air for about 30 minutes, so they will dry out further. Meanwhile, prepare the tomato sauce.
Make the Sorrentina Sauce. Pour 3 tablespoons of oil, tomato puree, and 2-3 basil leaves into a large saucepan. Cook over low heat, stirring occasionally. Add a pinch of salt to taste. You should have a thick and flavorful sauce. Turn off the fire and set aside.
How to cook the Potato Gnocchi for Gnocchi alla Sorrentina Recipe
Cook the gnocchi in plenty of boiling salted water for 3 or 4 minutes until they float to the surface. As they rise to the surface, remove the gnocchi with a slotted spoon and place them on a tray covered with a clean cloth.
Boil a large amount of water in a large saucepan and preheat the oven to 200 °C. When the water boils, add 1/2 tablespoon of coarse salt and once it boils again, add the potato gnocchi. Cook for about 2 minutes until the gnocchi float to the surface.
Using a slotted spoon, drain the gnocchi and carefully transfer them into a bowl with the tomato puree. Toss to coat in the sauce, but be careful not to break them.
Bake. In a baking dish, pour the first layer with about half of the gnocchi and sprinkle with half of the mozzarella, Parmesan, and 1-2 basil leaves. Add the remaining Gnocchi and sprinkle with the last layer of mozzarella, Parmesan, basil, and a tablespoon of extra-virgin olive oil. Bake at 200 °C in your preheated oven for about 6–7 minutes, or until the mozzarella is completely melted and starting to brown on the surface.
Serve the delicious homemade Gnocchi alla Sorrentina while still hot.
Gnocchi alla Sorrentina Storage Instructions
You can store the Gnocchi alla Sorrentina leftovers for a couple of days in the refrigerator in a closed airtight container. To serve, reheat them in a non-stick pan with 2–3 tablespoons of water or in the oven at 160 °C, until warm inside and the cheese melts.
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Gnocchi alla Sorrentina, Baked Potato Gnocchi with Tomatoes and Mozzarella (VIDEO)
Equipment
- 1 Potato ricer
- 1 Large saucepan
- 1 Baking dish (about cm 30×20)
Ingredients
For Potato Gnocchi:
- 500 g potatoes with skin washed
- 150 g all-purpose flour
- 1/2 egg
- Salt
For Gnocchi alla Sorrentina Sauce:
- 4 tablespoons extra virgin olive oil
- 700 g tomato sauce
- 7-8 fresh basil leaves
- Salt
- 400 g mozzarella cheese dried and diced
- 5 tablespoons Parmesan cheese
Instructions
For Potato Gnocchi
- Boil potatoes with all their skins in plenty of cold water for about 30–40 minutes. Drain them only when you can pierce them well with a fork. Drain potatoes, peel, and let cool. Mash the potatoes with a potato ricer.
- If you used the right potatoes, the pulp will be dry. If a few drops of water come out when squeezing after you have mashed the potatoes, remove the water by pressing the potatoes with a clean cloth to dry them well. Let the mashed potatoes cool completely by placing them in a colander for at least 10 minutes. The colander will squeeze out the remaining droplets of water, and the cold puree will absorb less flour.
- In a large bowl, add potatoes, salt, about 2 tablespoons of beaten egg, and flour. Knead very little and quickly, just enough time to get all the ingredients together (overwork makes the dough sticky!). Shape the dough into a ball and place it on a floured work surface.
- Cut the dough into 7-8 parts and form cylinders 2-3 centimeters thick. If the cylinders stick to your hands, lightly flour your hands. Cut each cylinder into 2 cm pieces to make smaller cylinders.
- These can be ready-made gnocchi, but if you prefer classic striped gnocchi, proceed as follows. Take a lightly floured fork, slide the gnocchi along the inside, pressing lightly with your index finger. Arrange them on a tray covered with a clean cloth and let the gnocchi rest in the air for about 30 minutes, so they will dry out further. Meanwhile, prepare the tomato sauce.
For Sorrentine Sauce
- Pour 3 tablespoons of oil, tomato puree, and 2-3 basil leaves into a large saucepan. Cook over low heat, stirring occasionally. Add a pinch of salt to taste. You should have a thick and flavorful sauce. Turn off the fire and set aside.
For Gnocchi alla Sorrentina
- Cook the gnocchi in plenty of boiling salted water for 3 or 4 minutes until they float to the surface. As they rise to the surface, remove the gnocchi with a slotted spoon and place them on a tray covered with a clean cloth.
- Boil a large amount of water in a large saucepan and preheat the oven to 200°C. When the water boils, add 1/2 tablespoon of coarse salt and once it boils again, add the potato gnocchi. Cook for about 2 minutes until the gnocchi float to the surface.
- Using a slotted spoon, drain the gnocchi and carefully transfer them into the saucepan with the tomato puree. Toss to coat in the sauce, but be careful not to break them.
- In a baking dish, pour the first layer with about half of the gnocchi and sprinkle with half of the mozzarella, Parmesan, and 1-2 basil leaves. Add the remaining Gnocchi and sprinkle with the last layer of mozzarella, Parmesan, basil, and a tablespoon of extra-virgin olive oil. Bake in the preheated oven for about 6–7 minutes, or until the mozzarella is completely melted and starting to brown on the surface.
- Serve the delicious homemade Gnocchi alla Sorrentina while still hot.
