Gnocchi alla Sorrentina – Authentic Italian Recipe

00:00-00:15 Intro
00:15-01:00 Make the Gnocchi
01:00-01:31 Prepare the Sauce
01:31-02:22 Cook the Gnocchi
02:22-02:35 Serve

A traditional recipe from Sorrento: homemade potato gnocchi baked with tomato sauce and mozzarella until golden and bubbling.
Try them – absolutely delicious!

Ingredients

For the gnocchi:
1.2 kg red potatoes

200–250 g all-purpose flour

1 egg

Salt to taste

For the sauce:
800 g canned peeled tomatoes, crushed

2 garlic cloves

Fresh basil

Extra virgin olive oil

Salt and pepper to taste

For the gratin topping:
300 g fresh mozzarella (fior di latte), well-drained and cubed

50 g Parmigiano Reggiano, aged 30 months, freshly grated

20 g Pecorino Romano, grated

Fresh basil to garnish

Preparation
1. Make the gnocchi
Place the potatoes on a baking sheet, pierce the skins with a knife, and bake at 200°C (390°F) until fork-tender (about 1 hour).

While still warm, peel and mash the potatoes using a potato ricer directly onto a floured surface.

Add 200 g of flour, the egg, and a pinch of salt.

Knead quickly and gently just until a soft dough forms. If needed, add more flour gradually.

Roll the dough into long ropes, cut into bite-sized pieces, and optionally roll each piece on a gnocchi board to shape.

Arrange on a floured tray and cover with a clean cloth.

2. Make the sauce
Heat a drizzle of olive oil in a pan and sauté the crushed garlic cloves.

Add the crushed tomatoes, season with salt and pepper, and cook gently over low heat for at least 30 minutes, stirring occasionally.

At the end, add torn basil leaves and a drizzle of olive oil.

3. Cook the gnocchi
Bring a large pot of salted water to a boil.

Drop in the gnocchi; once they float to the surface, scoop them out with a slotted spoon and transfer them directly to the tomato sauce.

Toss gently to coat evenly.

4. Assemble and bake
Lightly grease a baking dish.

Add a layer of sauced gnocchi, then top with half of the mozzarella, and sprinkle with half the Parmigiano and Pecorino.

Add the remaining gnocchi, top with the rest of the mozzarella and grated cheeses.

Drizzle a little olive oil on top.

Bake at 220°C (430°F) for 10 minutes, then broil for 2–3 minutes until golden and bubbly.

5. Serve
Garnish with fresh basil and serve hot.

Enjoy!