Gnocchi alla Sorrentina
Gnocchi alla Sorrentina are a timeless classic of Campania cuisine: potato gnocchi dressed with tomato sauce and mozzarella, baked in the oven until they form a golden, melting crust.
The combination of soft gnocchi, flavorful sauce, and melted mozzarella is a universal comfort food that has conquered the world.
Preparation
- 1
Boil the potatoes in their skins in salted water. Peel them while hot and mash with a potato ricer.
- 2
Add the flour, egg, a pinch of salt, and knead quickly without overworking the dough.
- 3
Form cylinders and cut gnocchi 2-3 cm long. Mark them with the tines of a fork.
- 4
Prepare the sauce: sauté the garlic in oil, add the hand-crushed tomato, basil, and salt. Cook for 15 minutes.
- 5
Cook the gnocchi in boiling salted water: they're ready when they float to the surface.
- 6
In a baking dish, layer gnocchi, sauce, diced mozzarella, and Parmesan.
- 7
Bake in the oven at 200°C for 15 minutes until golden.
- 8
Remove from the oven, garnish with fresh basil, and serve immediately.
Chef's Tips
Don't overwork the gnocchi dough or they'll become rubbery. Mash the potatoes while they're still hot. Cut the mozzarella in advance and let it drain.