Authentic Gnocchi alla Sorrentina Recipe: Cheesy Classic

Gnocchi alla Sorrentina is a pasta meal from Campania prepared with potato gnocchi, tomatoes, mozzarella, and basil. The dish gets its name from the city of Sorrento, in the province of Naples, where it is served in an earthenware pot called a pignatiello.

A popular regional meal, gnocchi alla Sorrentina is defined by a fantastic tomato sauce, which can likewise be prepared with fresh cherry tomatoes. There are numerous variations, consisting of changing the mozzarella with buffalo mozzarella, scamorza, or smoked Provola or including additional active ingredients such as mushrooms or eggplant.

Devices

Gnocchetti alla Sorrentina is really simple to make, specifically if you begin with shop purchased gnocchi. To up the obstacle, you can make gnocchi from scratch, nevertheless you will then discover it helpful to have a gnocchi board, potato ricer (or potato masher) and a pastry board, besides the devices noted below.

baking meal.
big pot for the pasta water.
cutting board.
slotted spoon.
colander.
frying pan or sauce pan.

You will invest less than an hour in the cooking area making our tasty gnocchi alla Sorrentina dish.

Active Ingredients

Are you prepared to utilize fresh active ingredients to make a meal filled with Mediterranean tastes? We like Sorrento design gnocchi and when you attempt them you make certain to be connected too! If you prepare to make the gnocchi also, you will likewise require 1 kilo of Russet or red potatoes or any potato that is starchy for a lighter, fluffier gnocchi, along with 300 grams of all-purpose flour, 1 medium egg and a pinch of salt. Or simply followour homemade gnocchi dish.

Potato gnocchi (1.76 pounds|800 grams)– this dish requires shop purchased gnocchi from the cooled pasta area of the shop or from an Italian deli. When purchasing packaged gnocchi, we extremely advise utilizing the one with the least quantity of active ingredients, preferably simply potatoes, flour, water and salt for the most authentic taste. You can likewise make homemade gnocchi for this dish.
Tomato puree (3.05 cups|800 grams)– to make your sauce you can utilize a puree or a can of peeled San Marzano tomatoes that you then squash and prepare (cooking time for the sauce will be longer than if you utilize puree). You can likewise utilize fresh cherry tomatoes that have actually been cut into quarters and prepared down and crushed (include an extra 10-20 minutes of cooking time for the sauce when utilizing fresh tomatoes).
Fresh mozzarella cheese (1.79 cups|200 grams)– fresh cow’s milk mozzarella cheese is really magnificent! If it is appropriately drained pipes the cheese melts extremely well and makes an excellent baked gnocchi meal. Likewise best for mozzarella in carrozza dish. Alternatives consist of buffalo mozzarella, scamorza (either smoked or routine, essentially a drier mozzarella cheese) or Provola or Provolone cheese.
Parmigiano Reggiano cheese (0.42 cups|100 grams)– you can utilize pre grated Parmigiano Reggiano or Parmesan cheese, depending upon your choice.
Onion (1/2)– for a more powerful onion taste utilize a white or yellow onion. If you choose a sweeter, more moderate taste you can utilize a red onion. See our garlic option in the variations listed below if you a garlic fan!
Fresh basil (1 lot)– clean the lot of basil and after that eliminate the basil leaves thoroughly and throw away the stems. Carefully spin the basil in a salad spinner or pat them dry thoroughly with a paper towel. Make sure not to squash the leaves since it makes them turn black.
Bonus virgin olive oil (as required)– a good-quality additional virgin olive oil from Southern Italy is best to utilize in this sauce.
Salt (to taste)– kosher salt or great sea salt.

How to make this gnocchi alla Sorrentina dish action by action

This dish for gnocchi alla Sorrentina with tomato sauce is a baked gnocchi dream and makes sure to rank high up on your tasty food list. What’s more, this dish requires shop purchased gnocchi, so all you need to do is prepare gnocchi, make the tomato sauce and bake gnocchi alla Sorrentina in a baking meal in the oven up until it gets a crispy crust and after that serve and take pleasure in!

Pre-heat the oven to 200 ° C.
Drain all the excess liquid from the mozzarella and cut into cubes picture 1. Location the mozzarella in a colander in the sink so that it continues to drain pipes any excess liquid picture 2.
Bring a big pot of salted water to boil for the gnocchi.
To make the sauce, start by peeling and slicing half an onion. In a big frying pan or saute pan, put a drizzling of olive oil picture 3 and position the oven on medium heat, then include the onion and saute up until golden, stirring periodically photo 4.
Next, include the tomato puree, canned tomatoes or sliced fresh tomatoes and season with salt. Prepare the sauce for about 20 minutes, stirring with a wood spoon so that it does not stay with the bottom and burn. Include cooking time for entire or fresh tomatoes picture 5-6.
Switch off the heat before the sauce thickens excessive and include the fresh basil. Do not slice it, it is much better to leave the basil leaves entire picture 7-8.
The salted water must be boiling in the pot by now, so you can prepare the gnocchi by discarding them carefully into the water. Prepare for 2 minutes or up until the gnocchi increase to the surface area, however make certain not to overcook. Get rid of the gnocchi with a slotted spoon and transfer straight into an ovenproof baking meal picture 9.
Sprinkle the gnocchi with tomato sauce picture 10 and include the mozzarella cheese cubes and stir carefully to blend really quickly photo 11.
Lastly, spray with grated Parmesan cheese picture 12.
Bake in a preheated oven at 200 ° C for 10-15 minutes, up until the Parmesan cheese turns golden and the melted mozzarella cheese is bubbling a little photo 13-14.
Serve the baked gnocchi right away while still hot by getting rid of a single part into a flat plate. You can embellish with fresh basil leaves if wanted picture 15-16.

Gnocchi alla Sorrentina in a serving dish.

Specialist ideas for making the best gnocchi

Drain pipes the mozzarella totally. Mozzarella is tasty, however it can be tough to utilize it appropriately since it can be found in its own water or liquid. To utilize in this dish it is really essential that you drain pipes the excess water totally and after that position it in a colander in the sink so that it continues to drain pipes. You can likewise pat it carefully with a strong paper towel or push on it carefully so that it launches more water and let it air dry while you prepare the other parts of the dish.
Do not overcook the gnocchi. You will wish to boil the gnocchi for simply adequate time for them to drift to the surface area. If you like a more firm gnocchi, you can avoid the action for boiling the gnocchi and just bake them for a couple of minutes longer, however make certain that you utilize a bit more sauce so that there is lots of liquid for the gnocchi to soak up while cooking.

Attempt other gnocchi dishes:

Delicious variations to pursue this dish

Go garlic! There are a great deal of individuals out there who truly like fresh garlic and utilize it in every sauce. Rather of including the onion to the sauce, you can replace with 2 garlic cloves. As in a lot of Italian dishes, you can either squash the fresh garlic and leave it in the sauce for a more garlicky taste, or leave the garlic cloves entire and eliminate them before utilizing the sauce for a more moderate taste.
Utilize a various cheese. You can replace the fresh mozzarella cheese with a fresh buffalo mozzarella and either smoked or routine Scamorza, Provola or Provolone (either smoked or routine).
Mix it up with mushrooms or eggplant. If you wish to slip some eggplant or mushrooms into this dish, just tidy, slice and saute a cup of either eggplant or mushrooms with the additional virgin olive oil after you have actually included the onion and let saute for about 15 minutes, or up until soft. Then continue as directed to complete making the tomato sauce and mix in with the potato gnocchi as directed to make gnocchi alla Sorrentina with mushroom or eggplant. Yum!

How to save Sorrento Gnocchi

Staying gnocchi alla Sorrentina can be saved in an airtight container or covered with cling wrap in the refrigerator for an optimum of 2 days. You can reheat the meal by including a little olive oil and any staying mozzarella or Parmesan and reheating in the oven for 15-20 minutes, or up until the tomato sauce is bubbling hot and the cheese has actually melted once again.

Can I prepare gnocchi alla Sorrentina ahead of time?

If you have actually welcomed a a great deal of visitors for supper or just wish to get a running start, you can prep gnocchi alla Sorrentina a couple of hours before the meal and put it in the refrigerator up until you’re prepared to bake it.

Can I freeze gnocchi?

Yes, raw gnocchi can be frozen. To utilize, prepare the frozen gnocchi in boiling water without thawing them. Currently prepared gnocchi can likewise be frozen, then let the frozen gnocchi thaw a little at space temperature level before reheating in the oven for 20 minutes with a little drizzle of olive oil and a little additional cheese.

Preheat the oven to 390 ° F|200 ° C.

▢(* )Drain pipes all the excess liquid from the mozzarella and cut into cubes. Location the mozzarella in a colander in the sink so that it continues to drain pipes any excess liquid.

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Put a big pot of salted water on to boil to prepare the gnocchi.

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To make the tomato sauce, start by peeling and carefully slicing half an onion. In a big frying pan or saute pan, put a drizzling of additional virgin olive oil and location oven medium heat, then include the onion and saute up until golden.

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Next, include the tomato puree and season with salt. Prepare the tomato sauce for about 20 minutes, stirring with a wood spoon so that it does not stay with the bottom and burn.

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Switch off the heat before the tomato sauce thickens excessive and include the fresh basil. Do not slice it, however leave the basil leaves whole.

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When the water is boiling you can include the potato gnocchi to the boiling water. Boil the gnocchi for 2 minutes or up until they increase to the surface area, however make certain not to overcook the gnocchi as they will turn to mush. Get rid of the gnocchi with a slotted spoon and transfer straight into an ovenproof baking meal.

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Drizzle the potato gnocchi with tomato sauce and include half the mozzarella cheese cubes at a time and after that fold in and repeat up until you have actually utilized all of it. Do not stir excessive as you do not desire the mozzarella to form a blob and stick, however rather you desire it to be dispersed throughout the meal and melt while baking.

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Lastly, spray the gnocchi alla Sorrentina with grated Parmesan cheese.

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Bake in a preheated oven at 390 ° F|200 ° C for 10-15 minutes, up until the Parmesan cheese turns golden and the mozzarella is melted.

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Serve the baked gnocchi right away while still hot by getting rid of a single part and placing on a private plate. You can embellish the plate with fresh basil leaves if wanted.

Serving: