Gnocchi alla sorrentina was born in Sorrento, on the Neapolitan coast, as a festive Sunday dish that combines potato gnocchi with the most beloved flavors of the south: tomato, mozzarella and basil. The final gratinization in the oven is the touch that distinguishes this preparation from other gnocchi recipes, creating threads of irresistible melted cheese. It is tradition to prepare them for Sunday family gatherings throughout Campania.
Italian
Gnocchi alla Sorrentina
Gnocchi alla sorrentina gratinados con mozzarella, tomate y albahaca.
- Italy
- MAIN COURSES
- Vegetarian
- medium
- lactosa
40 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 480 kcal
- Protein 18 g
- Fiber 4 g
- Carbohydrates 62 g
- Fat 16 g
- Sodium 560 mg
Story behind the dish
Preparation
Gnocchi alla Sorrentina is a preparation from Italy with medium difficulty. Reserve about 65 minutes in total (40 for mise en place and preparation, 25 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g floury potatoes.
- Have ready: 200 g of wheat flour.
- Have ready: 1 egg.
- Have ready: 400 g of homemade tomato sauce.
- Have ready: 200 g of fresh mozzarella, cubed.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cook the whole potatoes with their skin on in salted water until they are...
Cook the whole potatoes with their skin on in salted water until tender, peel while hot and pass through the food mill directly on the work table. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Add the flour
Add the flour, the egg and a pinch of salt, mix quickly without kneading excessively so that the gnocchi are light. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
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Form dough cylinders and cut 2 cm portions.
Form cylinders of dough and cut 2 cm portions, score with a fork if desired and set aside on a floured tray. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
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Prepare the sauce by browning the garlic in oil
Prepare the sauce by browning the garlic in oil, adding the tomato and basil, cooking for 10 minutes.
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Cook the gnocchi in salted water and remove with a slotted spoon when…
Cook the gnocchi in salted water and remove with a slotted spoon when they rise to the surface. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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In a baking dish
In a baking dish, alternate layers of gnocchi, tomato sauce and mozzarella cubes, gratin for 5 minutes under the grill until the cheese bubbles. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Serve with fresh basil and grated parmesan
Serve with fresh basil and grated parmesan.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Gluten-free version with rice flour.
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