Gnocchi alla Sorrentina
Making gnocchi definitely takes some practice but once you’ve mastered it, they are little pillows of deliciousness!! This dish originated on the Amalfi Coast in a town called Sorrento. A light tomato sauce, with fresh mozzarella and then baked for a few mins to melt the mozzarella. Top with fresh basil and you’re in heaven.
Gnocchi alla Sorrentina
A classic dish that originated in the most beautiful place on earth, the Amalfi Coast!
Ingredients
Gnocchi
- 1 kg Potatoes
- 150 g Semola Rimacinata depending on how wet the dough is, it mat need more flour.
- 150 g 00 Flour
- 1 Large Egg
Sauce
- 2 28 oz San Marzano Tomatoes, pureed
- 1/2 Onion, diced
- Fresh Basil
- Salt & Pepper to taste
- 8 oz Fresh Mozzarella
- Grated Pecorino Romano
Instructions
- Boil the potatoes until fork tender. Let cool a bit and then peel.
- Onto a kneading surface, rice the potatoes with a potato ricer or food mill. Add egg and sprinkle n150g Semola Rimacinata over all the potatoes.
- Begin to knead the dough with compressing or squeezing it too much. Once that flour is incorporated, add the 00 flour and continue to knead. Depending on the humidity or the moisture in the potatoes, you may need to add additional flour. The dough should be tender but not sticky.
- Cut a piece of dough and roll it out to a 1 inch rope. Cut the rope into 1 inch pieces. Using a gnocchi board or fork, roll each piece to create grooves that will hold onto the sauce. Place the gnocchi onto a well floured clean kitchen towel.
Sauce
- To a saute pan, add olive oil and onion. Saute for a few mins and then add the tomatoes. Season with salt, pepper and fresh basil. Let it simmer for about 30 mins on low with a vented lid.
- In a large pot bring water to a boil, salt it, and cook the gnocchi until they come to a float. May sure you stir them often so they do not stick to the bottom. Once floating, scoop them out with a slotted spoon and straight into the hot sauce. If using an oven safe pan you can leave them in the pan for the next step. If not, transfer to an oven safe baking dish.
- Gently toss the gnocchi in the sauce and then tear pieces of fresh mozzarella and add on top.
- Bake at 400℉ or about 5-10 mins, until the mozzarella has melted.
- Top with more fresh basil and grated cheese and enjoy!
