Gnocchi Alla Sorrentina Recipe
Make Gnocchi Alla Sorrentina Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Gnocchi
Tomato sauce
Assembly & topping
Method
Gnocchi
- 1
Bake or steam potatoes
Preheat oven to 400°F (200°C). Prick whole russet potatoes with a fork and place directly on the oven rack or on a tray. Bake until tender when pierced, about 50–60 minutes (for steaming/boiling: simmer whole potatoes in salted water until fork-tender, 25–30 minutes). Baking yields drier potato flesh which produces lighter gnocchi.
- 2
Rice the potatoes
While still hot but cool enough to handle, halve the potatoes and scoop flesh through a potato ricer into a large bowl or onto a clean work surface. Spread to release steam and let cool slightly (3–5 minutes).
- 3
Make dough
Mound the riced potato, sprinkle with 1 tsp salt and pepper. Create a shallow well, add egg yolks. Begin adding the flour a little at a time, gently mixing with your hands or a bench scraper until a cohesive dough forms. Use just enough flour to bring dough together; do not overwork. The dough should be soft and slightly tacky. If too sticky add up to 2–3 tbsp more flour. Portion dough into 4 pieces.
- 4
Shape gnocchi
On a lightly floured surface (use semolina to dust), roll each portion into ropes about 1/2 inch (1.5 cm) in diameter. Cut ropes into 1-inch (2.5 cm) pieces. Optionally, roll each piece over the back of a fork to create ridges or press with a thumb to make an indentation to help sauce cling. Dust finished gnocchi lightly with semolina to prevent sticking.
- 5
Cook gnocchi
Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches: drop in and stir gently. When they float (about 1–2 minutes), remove with a slotted spoon and transfer to a tray lined with a clean towel. Reserve 1 cup (240 ml) of gnocchi cooking water.
Tomato sauce
- 6
- 7
Add tomatoes
Stir in crushed San Marzano tomatoes and 1 tbsp tomato paste. Bring to a gentle simmer, scraping up any browned bits. Add basil leaves (torn), sugar if using, 1 tsp salt and 1/2 tsp black pepper. Simmer uncovered on low heat 15–20 minutes, stirring occasionally, until sauce thickens and flavors meld. Taste and adjust seasoning.
- 8
Finish sauce
If sauce tastes too acidic or thick, add up to 1/4 cup (60 ml) reserved gnocchi cooking water to loosen and balance. Remove and discard basil stems if present; keep some torn basil for assembly.
Assembly & finishing
- 9
Combine gnocchi with sauce
Preheat oven to 425°F (220°C). Add cooked gnocchi to the tomato sauce in the sauté pan (use a large ovenproof skillet) and toss gently to coat. If needed, add 1/4–1/2 cup (60–120 ml) of reserved cooking water to reach a saucy consistency. Dot the gnocchi-sauce mixture with torn pieces of fresh mozzarella and scatter half of the grated Parmesan over the top.
- 10
- 11
Finish and serve
Remove from oven, let rest 2–3 minutes. Sprinkle remaining Parmesan and fresh basil leaves, drizzle with 1 tsp extra-virgin olive oil. Serve hot, dividing into 4 portions.