Gnocchi in Sorrento
4 servings
90 minutes
Sorrento-style gnocchi is a true embodiment of Italian gastronomic elegance, combining tender potato dumplings with rich tomato sauce, aromatic basil, and melted layers of mozzarella and parmesan. This recipe originates from picturesque Sorrento, where fresh ingredients and a passion for cooking shape the region's traditional flavors. Gnocchi have a velvety texture that gently melts in the mouth, infused with creamy-tomato flavor. The dish is perfect for a cozy dinner, creating an atmosphere of warmth and hospitality. Baked to a golden crust, the gnocchi acquire an enticing crispy note that contrasts with their airy softness. It’s an ideal choice for those wanting to immerse themselves in fragrant and soulful Italian cuisine.
1
Boil the potatoes in their skins and peel them while hot.
- Potato: 500 g
2
Chop the potatoes, add flour, eggs, and knead the dough. Shape the finished dough into a ball and let it 'rest' for one hour.
- Potato: 500 g
- Wheat flour: 125 g
- Chicken egg: 1 piece
3
Cut the dough into small portions and roll them into sausages about 1.5 cm in diameter. Cut the sausages into pieces 1 cm thick. Slightly flatten each piece along the cut line with a finger and shape it into a shell with a fork.
4
Drop the gnocchi into boiling salted water and cook for 3 minutes after they float.
5
Pour Napoli tomato sauce into a saucepan, add salt, pepper, olive oil, basil leaves, and simmer for 1-2 minutes.
- Tomato sauce: 400 g
- Basil: to taste
- Olive oil: to taste
6
Place in a baking dish, sprinkle with mozzarella and parmesan. Bake in the oven until golden brown.
- Mozzarella cheese: 150 g
- Parmesan (Parmigiano Reggiano): 50 g
