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Gnocchi alla Sorrentina
Traditional dish · Italian
Classic Gnocchi alla Sorrentina, featuring soft potato gnocchi baked in a rich tomato sauce with fresh mozzarella and basil. A quintessential Neapolitan dish.
Ingredients
- Potatoes1 kg
- All-purpose flour200 g
- Egg1
- San Marzano tomatoes800 g
- Garlic2 cloves
- Fresh mozzarella200 g
- Fresh basil1 bunch
- Extra virgin olive oil4 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Boil potatoes until tender, then peel and mash them while still warm. Let cool slightly.
- 2
On a clean surface, combine mashed potatoes with flour and egg. Knead gently until a soft dough forms. Avoid overworking.
- 3
Roll the dough into ropes, cut into small pieces, and press with a fork to create ridges.
- 4
In a pan, sauté minced garlic in olive oil. Add crushed San Marzano tomatoes, salt, and pepper. Simmer for 15-20 minutes.
- 5
Boil the gnocchi in salted water until they float to the surface. Drain.
- 6
In a baking dish, combine the cooked gnocchi with the tomato sauce, torn mozzarella, and fresh basil leaves.
- 7
Bake at 200°C (400°F) for 10-15 minutes, or until the cheese is melted and bubbly.
- 8
Garnish with fresh basil leaves before serving.
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