Gnocchetti Sorrentina (v) Recipe
Potato dumplings, fior di latte mozzarella, Ciliegina Del Vesuvio, and basil.
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Ingredients
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Gnocchetti
Tomato sauce (Sorrentina-style)
Assembly & cheese
Method
Gnocchetti
- 1
- 2
- 3
Make dough
Gather the riced potato into a mound on the work surface. Sprinkle the sea salt over the potato, drizzle 1 tablespoon olive oil, and add the egg yolk. Begin adding the flour in two or three additions. Using your hands, gently fold and incorporate — handle as little as possible to avoid activating gluten. Stop adding flour when a soft, slightly tacky but cohesive dough forms. You will likely use most of the 250 g but dough will vary with potato moisture.
- 4
Shape gnocchetti
Divide dough into 4 portions. Roll each portion into ropes about 1.5 cm (½ in) in diameter on a lightly floured surface. Cut ropes into 2 cm pieces. If desired, roll each piece over the tines of a fork or a gnocchi board to create ridges; otherwise leave as small pillows (gnocchetti). Place formed gnocchetti on a lightly floured tray in a single layer.
Tomato sauce (Sorrentina-style)
- 5
Prepare tomatoes
If using whole Ciliegina Del Vesuvio tomatoes, roughly crush them by hand or pulse 1–2 times in a blender for a chunky texture. If using cherry tomatoes, halve them.
- 6
Sweat garlic and cook sauce
Heat 2 tablespoons olive oil in a wide sauté pan over medium heat. Add crushed garlic cloves and cook until fragrant and lightly golden, about 1 minute — do not burn. Remove and discard garlic if you want a smoother, less pungent garlic flavor, or leave it in for more intensity. Add the crushed tomatoes, salt, pepper, and 1 tsp sugar if tomatoes are acidic. Bring to a gentle simmer, reduce heat to low, and cook 12–15 minutes until sauce thickens slightly. Tear in 6–8 basil leaves in the last 2 minutes to infuse flavor.
Cooking gnocchetti & assembly
- 7
Cook gnocchetti
Bring a large pot of salted water to a rolling boil. In batches (do not overcrowd), drop gnocchetti into boiling water. They are cooked when they float to the surface plus 30–45 seconds more (about 2–3 minutes total per batch). Use a slotted spoon to transfer cooked gnocchetti directly to a bowl or to the sauté pan with sauce.
- 8
Combine with sauce
Add a ladle (or two) of the hot tomato sauce to the cooked gnocchetti and gently toss to coat. Transfer coated gnocchetti into an ovenproof baking dish in an even layer.
- 9
Add mozzarella and finish
Tear or cube the fior di latte mozzarella and scatter evenly over the gnocchetti. Spoon any remaining sauce over the top. Sprinkle with grated Parmigiano-Reggiano if using and tuck a few basil leaves among the cheese. Drizzle a teaspoon of olive oil over the surface.
- 10
Bake until bubbly
Preheat (or maintain) oven at 200°C (400°F). Bake the assembled dish for 10–12 minutes until mozzarella is melted and slightly bubbly; broil for 1–2 minutes at the end if you want a lightly browned top. Remove from oven and let rest 3 minutes.
- 11
Garnish and serve
Scatter remaining fresh basil leaves on top, drizzle a little more olive oil if desired, and serve immediately while hot.