Gnocchi alla Sorrentina
Dive into the comforting flavors of Gnocchi alla Sorrentina, where pillowy gnocchi meets a rich, zesty tomato sauce, all topped with gooey mozzarella and a sprinkle of Parmesan. This easy-to-make dish is perfect for a cozy dinner, bringing a taste of Italy right to your table with the fresh burst of basil to elevate each bite. Get ready for a delightful, cheesy experience that will have everyone coming back for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- basilico spezzato
- pepe
🥛Dairy & Eggs(4)
- uovo
- mozzarella
- parmigianooptional
- ricotta
🫙Pantry Staples(2)
- farina
- passata
🧂Spices & Seasonings(1)
- sale
👨🍳 Instructions
- 1
Start by heating the oil and adding broken basil to the sauté.
- 2
Add the tomato sauce and a pinch of salt, and let it cook for 10-15 minutes.
- 3
In the meantime, prepare the gnocchi using ricotta instead of boiling potatoes.
- 4
Mix flour around the ricotta, create a well in the center, and add the egg.
- 5
Add a pinch of salt and grated Parmesan (optional), then mix with your hands.
- 6
Form into small sausage shapes.
- 7
When the gnocchi float to the surface, they are ready.
- 8
Combine with the sauce, add shredded mozzarella and Parmesan, and sprinkle with pepper.
- 9
Bake in the oven on grill for 3-4 minutes.
💡 Pro Tips
- ✓Keep your ricotta gnocchi dough at 65-70% hydration by using well-drained ricotta - press it through cheesecloth for 30 minutes to remove excess whey that would make gnocchi dense and gummy.ingredient65-70% hydration
- ✓Use a 3:1 flour to ricotta ratio by weight and work the dough minimally - overworking develops gluten which creates tough, chewy gnocchi instead of pillowy texture.technique3:1 ratio
- ✓Cook gnocchi in rapidly boiling salted water at 212°F - they float when internal temperature reaches 185°F and starches fully gelatinize, typically 2-3 minutes after floating.timing185°F internal temp
- ✓Add mozzarella off heat and toss gently - mozzarella's optimal melting point is 130-140°F, and higher temperatures cause protein separation and oily, stringy texture.technique130-140°F
- ✓Reduce tomato sauce to 28-30% moisture content by cooking uncovered - this concentrates flavors and prevents watery sauce from making gnocchi soggy when combined.timing28-30% moisture
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Gnocchi alla Sorrentina
Dive into the comforting flavors of Gnocchi alla Sorrentina, where pillowy gnocchi meets a rich, zesty tomato sauce, all topped with gooey mozzarella and a sprinkle of Parmesan. This easy-to-make dish is perfect for a cozy dinner, bringing a taste of Italy right to your table with the fresh burst of basil to elevate each bite. Get ready for a delightful, cheesy experience that will have everyone coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- basilico spezzato
- pepe
🥛Dairy & Eggs(4)
- uovo
- mozzarella
- parmigianooptional
- ricotta
🫙Pantry Staples(2)
- farina
- passata
🧂Spices & Seasonings(1)
- sale
👨🍳 Instructions
- 1
Start by heating the oil and adding broken basil to the sauté.
- 2
Add the tomato sauce and a pinch of salt, and let it cook for 10-15 minutes.
- 3
In the meantime, prepare the gnocchi using ricotta instead of boiling potatoes.
- 4
Mix flour around the ricotta, create a well in the center, and add the egg.
- 5
Add a pinch of salt and grated Parmesan (optional), then mix with your hands.
- 6
Form into small sausage shapes.
- 7
When the gnocchi float to the surface, they are ready.
- 8
Combine with the sauce, add shredded mozzarella and Parmesan, and sprinkle with pepper.
- 9
Bake in the oven on grill for 3-4 minutes.
💡 Pro Tips
- ✓Keep your ricotta gnocchi dough at 65-70% hydration by using well-drained ricotta - press it through cheesecloth for 30 minutes to remove excess whey that would make gnocchi dense and gummy.ingredient65-70% hydration
- ✓Use a 3:1 flour to ricotta ratio by weight and work the dough minimally - overworking develops gluten which creates tough, chewy gnocchi instead of pillowy texture.technique3:1 ratio
- ✓Cook gnocchi in rapidly boiling salted water at 212°F - they float when internal temperature reaches 185°F and starches fully gelatinize, typically 2-3 minutes after floating.timing185°F internal temp
- ✓Add mozzarella off heat and toss gently - mozzarella's optimal melting point is 130-140°F, and higher temperatures cause protein separation and oily, stringy texture.technique130-140°F
- ✓Reduce tomato sauce to 28-30% moisture content by cooking uncovered - this concentrates flavors and prevents watery sauce from making gnocchi soggy when combined.timing28-30% moisture