Gnocchi Sorrentina Recipe

Bake or boil potatoes

Preheat oven to 425°F (220°C) if baking. Pierce whole russet potatoes several times with a fork. Bake directly on the oven rack until tender, about 45–60 minutes depending on size, or boil whole potatoes (skin on) in salted water until easily pierced, about 25–30 minutes. Baking dries them slightly and yields lighter gnocchi.

Rice the potatoes

While still hot, halve the potatoes and scoop flesh into a potato ricer or pass through a fine grater onto a clean work surface. Spread the riced potato in a thin layer to let steam escape for 2–3 minutes.

Make the dough

Gather the riced potato into a mound, sprinkle the salt and black pepper, then add the beaten egg. Using your hands, fold in about 1 1/2 cups of the flour gradually. Work gently—add just enough additional flour (up to the remaining 1/4 cup) to form a soft, slightly tacky dough that holds together but is not sticky. Do not overwork.

Shape gnocchi

Divide dough into 4 portions. On a lightly floured surface, roll each portion into a rope about 3/4 inch (2 cm) thick. Cut into 3/4–1 inch (2 cm) pieces. If desired, roll each piece over the tines of a fork or a gnocchi board to create ridges; dust with a little flour to prevent sticking.

Cook gnocchi

Bring a large pot of salted water to a gentle boil. Working in batches, drop gnocchi in; they are done when they float plus about 30–45 seconds. Remove with a slotted spoon to a large bowl. Reserve about 1/2 cup of cooking water before draining to adjust sauce consistency later.

Toast pine nuts (optional): In a small dry skillet over medium heat, toast pine nuts, stirring constantly, until fragrant and lightly golden, about 2–3 minutes. Watch carefully to avoid burning. Cool slightly.

Blend pesto: In a food processor or blender, combine basil leaves, toasted pine nuts, grated Parmesan, garlic cloves, lemon juice (if using), salt, and pepper. Pulse to a coarse paste. With the motor running, stream in the extra-virgin olive oil until the mixture emulsifies into a smooth, bright green pesto. Taste and adjust salt or lemon as needed.

Thin pesto if needed: If pesto is very thick, stir in 1–2 tablespoons of reserved gnocchi cooking water to reach a saucy, coat-able consistency.

Toast breadcrumbs: Heat 1 tablespoon olive oil in a small skillet over medium heat. Add breadcrumbs and a pinch of salt; cook, stirring frequently, until golden brown and crisp, about 3–5 minutes. Transfer to a plate and set aside.

Combine gnocchi with pesto: Add the drained, cooked gnocchi to the bowl with reserved cooking water. Spoon the pesto over the gnocchi (start with about 3/4 of the pesto) and gently toss to coat. Add small amounts of reserved water as needed so the sauce evenly coats the gnocchi without making them soggy.

Add cheese and tomatoes: Stir in the torn fresh mozzarella and halved cherry tomatoes so they become slightly warmed by the gnocchi. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, tasting and adjusting if necessary.

Plate and finish: Divide the pesto gnocchi among serving plates. Sprinkle the toasted breadcrumbs evenly over the top to provide a crunchy contrast. Garnish with whole basil leaves. If you kept reserved pesto, add a small drizzle for color and extra flavor.