Make the Gnocchi from scratch, or buy them ready made. Either way, this delicious casserole is yet another way to enjoy one of Italy’s favorite dishes. Gnocchi Alla Sorrentina originated from the breathtaking city of Sorrento along the Amalfi Coast, one of the most popular summer vacation spots in all of Italy. Here, the gnocchi are tossed with the same ingredients as a Pizza Margherita for a mouthwatering meal. Watch me make this dish on my third season of Cook Like An Italian, available at www.jandatri.com.
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| Servings |
Ingredients
For Homemade Gnocchi*:
- 3 pounds large Idaho potatoes, unpeeled
- 2 large eggs
- 2 teaspoons olive oil
- 2 cups flour (more as needed)
- 1 teaspoons salt
- 1 cup Parmesan cheese, grated
- *or buy the Gnocchi ready-made
For the Sauce:
- 1 can crushed tomatoes (28 ounces)
- 2 garlic cloves, finely chopped
- 1 cup basil, chopped fine
- 8 ounces fresh mozzarella, roughly chopped or torn (approximately 2 balls)
- 1 tablespoon olive oil
- salt and pepper to season
- 1/2 cup Parmesan cheese, grated
- Salt and Pepper to season
- 1/2 cup grated parmesan
Ingredients For Homemade Gnocchi*:
For the Sauce:
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Instructions
- Make the gnocchi. Wash and boil potatoes until a knife can be easily inserted. Do NOT allow potatoes to break open or they will absorb too much water. Drain potatoes and peel while still warm. Mash with a ricer into a bowl. (Do not use food processor or blender.) Add the eggs, olive oil and 1 teaspoon salt, and gradually stir in 1 cup of flour to the potatoes. Stir until the mixture binds together but is not too firm. Remove gnocchi dough from the bowl and place on a floured surface. Continue to mix gently by hand, adding flour as needed, until the potato mixture won’t stick to your hands. Roll into a ball and divide into 4 sections. Cover the sections that are not being used with a towel. Working one section at a time on a floured surface, roll into a long log about ½ inch in diameter. Cut log into 1-inch pieces. Press each piece lightly against a gnocchi board or fork tines, rolling away from you and off the fork. Refrigerate or freeze the gnocchi while you make the sauce. Pre-heat the oven to 450 degrees. In a large, oven safe skillet, add olive oil and heat over medium high heat. When oil shimmers, add the garlic and sauté for 1-2 minutes until fragrant but not browned. Add the canned tomatoes and simmer the sauce for 10 minutes. Once simmered add half of the chopped mozzarella and basil, stirring to combine. When done, add salt and pepper to taste. Meanwhile, bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface. Remove the gnocchi very gently with a slotted spoon and add to the tomato sauce, very gently tossing to coat. Top the gnocchi with the rest of the mozzarella. Bake for 20 minutes until the mozzarella is melted, bubbling and golden. Sprinkle with grated parmesan and serve.
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