Gnocchi Alla Sorrentina

Name: Gnocchi Alla Sorrentina
Prep time: 2 h
Cook time: 38 min
Total time: 2 h 38 min
Yield: 4
Ingredients: 2 large potatoes; 1 1/4 cups all-purpose flour; 1 egg; 1 1/2 teaspoon kosher salt; 2 tablespoons olive oil; 2-3 garlic cloves; 1 (28 ounce) can San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt; freshly ground black pepper; 1 fresh mozzarella cheese; 1/4 cup Parmigiano-Reggiano cheese; basil leaves

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Serves:

4 people

Prep Time:

120 minutes

Cook Time:

38 minutes

Travel to Sorrento Italy after just one bite of the classic Gnocchi Alla Sorrentina. This dish is made with light and fluffy handmade potato gnocchi swimming alongside fresh melted mozzarella. Add in the most delicious San Marzano style tomato sauce, and you have a classic, flavorful Italian dish. @buonapastasd @thefeedfeed

Ingredients

Copy Ingredients

2 large potatoes, russet variety, 1 1/2 pounds, pierced with fork
1 1/4 cups all-purpose flour, plus more for kneading
1 egg, large
1 1/2 teaspoon kosher salt, divided
2 tablespoons olive oil
2-3 garlic cloves, crushed
1 (28 ounce) can Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
freshly ground black pepper, a few cracks
1 fresh mozzarella cheese, 8 oz ball, shredded
1/4 cup Parmigiano-Reggiano cheese, grated
basil leaves, for serving

Instructions

TO MAKE THE GNOCCHI

Bake the potatoes at 400°F for one hour.
Once cool enough to touch, peel off the skin and pass through a potato ricer.
Add riced potatoes to a flat surface and sprinkle flour over the top. Make a well in the potato/flour mixture, add egg, and sprinkle salt over the egg. Scramble the egg in the well until fully mixed and start bringing the potato/flour mixture into the well.
Combine all the ingredients and knead until fully incorporated, adding as little flour as possible. Use just enough flour to work with the dough without it sticking.
Quarter the dough and roll each piece into 1-inch ropes, dusting with flour to keep from sticking. Cut lengthwise into 1-inch cubes -- option to add ridges with a fork or gnocchi board. If making ahead of time, store gnocchi in the freezer until ready to cook (do not thaw).

TO MAKE THE SAUCE

Preheat oven to 400°F.
Heat olive oil over medium heat in an oven-safe pan (or transfer later to an oven-safe dish). Add garlic and let simmer in the oil until fragrant, 1-2 minutes. Add Tuttorosso San Marzano Style Hand-Crushed Tomatoes and stir to combine. Let simmer for 10 minutes.
During this time, start boiling water for the gnocchi. Turn off the heat and remove the garlic. Season with salt and fresh ground pepper. Cook the gnocchi in boiling salted water until floating.
Using a slotted spoon, carefully add gnocchi to the sauce.
Add mozzarella shreds and Parmigiano-Reggiano and gently mix to combine, distributing mozzarella evenly throughout the dish.
Cover and bake for 20 minutes, until the mozzarella is melted. Top with Parmigiano-Reggiano and fresh basil.

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Gnocchi Alla Sorrentina

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