Gnocchi alla Sorrentina: Original Recipe and Video

Sundays of my childhood in Naples, when Uncle Michele would start rolling gnocchi by hand very early in the morning. I remember the kitchen table in front of the open window, covered with an endless quantity of gnocchi left to dry, while the sauce simmered slowly on the stove. I would sit on the edge of the table watching his movements, while my sister and cousins ​​were already in the yard playing soccer. Uncle would give me a piece of dough, and I couldn't wait to show him that I knew how to score gnocchi with a fork, just like my mother had taught me. It all seemed so simple, but Uncle Michele had a gift for speed and organization. He would lower the gnocchi into a huge pot of boiling water while the mozzarella was already drained and the sauce was slightly warmed. He knew exactly when to drain them, how long to let them settle, and when to add them to the sauce. Finally, he would arrange them in the

terracotta pan, the typical pignatiello, ready for gratinating in the oven. And it was precisely then that he would look out the window and shout to everyone: 'It's ready on the table!' The best part began with the fork digging in: those endless strands of mozzarella would lift up and I would always try to take a little piece of the

A golden crust stuck to the edges. It's one of those images that still, as soon as I make this dish, takes me back home. After all, gnocchi alla sorrentina perfectly embodies Neapolitan cuisine, made with a few simple yet extraordinary ingredients. This recipe is traditionally linked to Sorrento and its peninsula, from which it takes its name, and is born from the combination of potato gnocchi and ingredients deeply rooted in the region. Over time, this dish has spread far beyond the coast, becoming one of the most well-known and beloved Neapolitan first courses around the world. Naturally, when I started making them at home, I realized that behind a seemingly simple recipe lie some crucial details. The gnocchi must not fall apart, otherwise they lose the creamy consistency that makes this dish so special. I've always prepared them following the directions.

passed down in my family. Here today I share with you my

Amatriciana, they are perfect not only the.

Sunday lunch and a family dinner, but also for special holidays and anniversaries such as

Christmas or birthdays.

How to make Sorrento-style gnocchi

First, prepare the potato gnocchi. Start by boiling the potatoes in their skins for 20–25 minutes, drain, peel, and mash them while still warm. Let the puree cool for at least 10 minutes, then add salt, egg, and flour and mix very lightly and quickly, just long enough to combine the ingredients. Finally, shape the gnocchi into strips about 1.5 cm thick, cut them every 2 cm, and crimp the gnocchi with a fork or a special tool. As you make them, arrange them on a well-floured cutting board or tray.

If you want more tips or to see the full video on how to make them, I recommend watching my article on Potato Gnocchi.

Once made, leave to rest in the air for at least 30 minutes and up to 4 hours before cooking.

Meanwhile, prepare the tomato sauce. In this case, I chose a lighter version without the soffritto, pouring the tomato puree directly into a saucepan with 2 tablespoons of oil and the fresh basil.

If you want to use garlic, according to the traditional version, you'll need to peel it, crush it, and lightly sauté it in a pan for 1 minute. Then add the tomato puree and basil.

In both cases, you will need to cook the sauce for the gnocchi alla sorrentina over low heat with the lid on for about 20 – 30 minutes.

You want a thick, full-bodied sauce, never watery or too runny, so if you find your sauce is too thin, cook it uncovered for a few minutes, stirring constantly over low heat. Finally, add the salt.

Then remove from the heat and let it cool.

This trick is essential to avoid deforming the gnocchi. When you add them, the sauce should not be boiling hot.

Meanwhile, cut the mozzarella into small cubes and squeeze them in a cotton cloth a couple of times until they are dry and free of water.

Remember, having dry, well-drained mozzarella is essential for making excellent gnocchi alla sorrentina. If you don't do this perfectly, you risk the mozzarella releasing water when it comes into contact with the gnocchi and sauce, resulting in a watery dish instead of creamy and compact.

At this point, cook the potato gnocchi in plenty of water and coarse salt for about 1 minute, as soon as the gnocchi rise to the surface:

Help yourself to drain them with a slotted spoon, lifting them delicately, eliminating all the water and immediately placing them well spread out on a cold cutting board (mine is made of steel).

This step is essential for settling the gnocchi, partially stopping their cooking and ensuring they retain their shape before adding them to all the other ingredients.

Once they are all drained and left to cool on a cutting board for 5 minutes, pour the gnocchi into the pan with most of the now lukewarm and cooled sauce (leaving aside 1 ladle)

Then gently turn the gnocchi without breaking them apart and add half of the drained mozzarella and 2 tablespoons of parmesan:

Finally, assemble the pan of your Sorrento-style gnocchi.

You can make it in the classic large earthenware or pignatiello dish, in small individual portions, or simply using a classic porcelain baking dish.

First, add a layer of seasoned gnocchi, then a layer of mozzarella, torn basil, and a sprinkling of Parmesan. Then repeat the layering process, adding a layer of gnocchi, mozzarella, basil, and Parmesan. Finally, add a final layer of the reserved sauce, mozzarella, basil, and the final teaspoon of oil.

Finally, bake in a preheated static oven at 200° (fan assisted 180°) with the grill on in the upper part for about 8 minutes.

Of course, before removing it from the oven, check carefully to see if the golden crust has formed. If so, continue cooking for a few minutes.

Here are your Gnocchi alla Sorrentina ready.

Tips and Variations

If you'd like to make gnocchi alla sorrentina with store-bought gnocchi, you can. My advice is to choose quality potato gnocchi, preferably purchased at a pasta factory. The process will obviously be quicker.

For those with intolerances and vegans, you can choose to make them with potato-free gnocchi made simply with water and flour. For those with gluten intolerance, simply replace the 00 flour listed in the ingredients with rice flour or a gluten-free mix. The method and cooking method remain the same.

For those who prefer to cook the gnocchi alla sorrentina in a pan, without the oven, please note that the typical gratin won't be achieved. However, you can assemble the gnocchi directly in a pan instead of a clay pot and cook for 10 minutes over high heat until the mozzarella is perfectly melted. Cover for the first 5 minutes, then remove the lid.

You can also cook your gnocchi alla sorrentina in an air fryer, of course, by placing them in a pan that fits the basket or on the rack of your appliance. In this case, you'll get the typical gratin by cooking on the top rack at 200°C for 5 minutes.

Finally, for those who love this type of preparation and don't want to try making gnocchi, I recommend trying my version of Pasta alla Sorrentina. It's incredibly quick and delicious.

Conservation

Gnocchi alla sorrentina are delicious and perfect even the next day. Simply reheat them in the oven in a pan, tightly covered and sealed with aluminum foil to prevent burning, and then heat them in the oven or deep fryer at 170°C (340°F) for about 15–20 minutes. Finally, remove the foil, add a tablespoon of Parmesan cheese or a handful of drained mozzarella and a drizzle of olive oil, and let them brown for a few minutes.

If you prefer, you can also freeze them, defrost them in the refrigerator, heat them as directed, and consume them within 24 hours.