Gnocchi Sorrentina Recipe

Bake or steam the potatoes

Preheat oven to 425°F (220°C). Prick potatoes all over with a fork and place directly on oven rack or on a baking sheet. Roast until very tender when pierced, about 45–60 minutes depending on size. (Alternatively, steam or boil whole potatoes until fork-tender, about 30–40 minutes.) Let cool just until you can handle them.

Rice the potatoes

While still warm, halve the potatoes and scoop flesh out. Press the hot potato flesh through a ricer or mash very finely. Spread on a work surface or large bowl to let steam escape for 5 minutes (this dries them slightly).

Make the dough

Mound the riced potatoes and make a well. Sprinkle the salt over the potatoes. Add the beaten egg into the well. Add about 1 3/4 cups of the flour to start. Using your hands, gently fold the flour and egg into the potatoes until a shaggy dough forms. Add more flour a little at a time — only enough for the dough to hold together and be just slightly tacky. Avoid overworking: stop when it forms a soft, smooth, slightly tacky dough, about 1–2 minutes. Total flour will be around 2 cups but can vary with potato moisture.

Shape the gnocchi

Divide dough into 4 pieces. Roll each piece on a lightly floured surface into a rope about 3/4-inch (2 cm) thick. Cut ropes into 3/4–1 inch pieces. If desired, roll each piece over the tines of a fork or a gnocchi board to create ridges. Lightly dust formed gnocchi with flour and place on a tray or floured towel. Do not overcrowd.

Cook test gnocchi

Bring a large pot of salted water to a gentle boil. Add 1/3 of the gnocchi and cook until they float plus 30–60 seconds (about 2–3 minutes). Remove with a slotted spoon and set aside on a plate. Taste one; the texture should be pillowy and tender. If dough is too sticky or falls apart, sprinkle remaining dough lightly with extra flour and reshape quickly.

Sweat garlic

In a large sauté pan or skillet, heat 2 tablespoons olive oil over medium heat. Add the sliced garlic and cook until fragrant and just golden (30–60 seconds) — do not brown aggressively or it will turn bitter. Remove garlic if it browns too quickly.

Add tomatoes

Add the crushed San Marzano tomatoes and tomato paste to the pan. Stir to combine, bring to a gentle simmer.

Simmer and season

Season with 1 teaspoon salt, 1 teaspoon sugar (if using), and 1 teaspoon dried oregano. Simmer gently, uncovered, for 15–20 minutes until slightly thickened and bright. Stir occasionally. About 5 minutes before finishing, stir in torn fresh basil leaves. Taste and adjust salt or sweetness.

Warm sauce and combine with gnocchi

If sauce is ready and gnocchi are cooked, keep sauce over low heat. Add cooked gnocchi to the tomato sauce in batches, gently tossing so each piece is coated. Use a wide spoon to transfer gnocchi so they retain shape. If sauce is very thick, add 1–2 tablespoons of reserved pasta water (or regular water) to loosen.

Add mozzarella and finish in oven (Sorrentina style)

Preheat broiler (grill) or oven to 475°F (245°C). Transfer sauced gnocchi to an ovenproof baking dish in an even layer. Scatter torn mozzarella pieces evenly over the gnocchi and sprinkle 1 tablespoon grated Parmigiano-Reggiano. Drizzle with 1 teaspoon olive oil. Place under broiler or in hot oven until mozzarella is melted and bubbly and beginning to brown in spots, about 3–6 minutes — watch closely to avoid burning.

Garnish and serve

Remove from oven, garnish with whole fresh basil leaves. Serve immediately so the mozzarella is stringy and hot. Finish each serving with an optional extra sprinkle of grated Parmesan and a crack of black pepper to taste.