Gnocchi Alla Sorrentina Recipe
fresh potato dumplings with fior di latte cheese and fresh basil in a San Marzano tomato sauce
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Ingredients
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Gnocchi
San Marzano Tomato Sauce
Topping
Method
Prepare Gnocchi
- 1
- 2
Make Gnocchi Dough
Once the potatoes are cool enough to handle, peel them and pass them through a potato ricer into a large mixing bowl. Add the flour, egg, and salt. Mix until a dough forms. Knead gently until smooth, about 1-2 minutes.
- 3
Shape Gnocchi
Divide the dough into 4 pieces. Roll each piece into a long rope about 1 cm thick. Cut into 2 cm pieces and shape each piece using a fork to create ridges. Place shaped gnocchi on a floured surface.
Prepare San Marzano Tomato Sauce
- 4
Sauté Garlic
In a saucepan, heat the olive oil over medium heat. Add minced garlic cloves and sauté until fragrant, about 1 minute.
- 5
Add Tomatoes
Add the San Marzano tomatoes (crushed) to the saucepan. Season with salt and stir to combine. Let simmer for about 15 minutes until the sauce thickens.
- 6
Finish Sauce
Stir in the fresh basil leaves and simmer for an additional 5 minutes. Remove from heat.
Cook Gnocchi and Assemble
- 7
Cook Gnocchi
In a large pot of boiling salted water, add the gnocchi. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and drain.
- 8
Combine with Sauce
In a large baking dish, combine the cooked gnocchi with the tomato sauce. Tear the fior di latte cheese into pieces and scatter over the top.
- 9
Bake
Preheat the oven to 180°C (350°F). Bake the gnocchi for about 20 minutes until the cheese is melted and bubbly.
- 10
Serve
Remove from the oven, garnish with additional fresh basil and grated Parmesan cheese. Serve hot.
