Exploring Classics: Gnocchi Alla Sorrentina

A delicious comfort food of pillowy gnocchi and bubbling mozzarella

It doesn’t rain too often in LA, but whenever it does… I really crave comfort food. Sometimes that calls for noodle soups, and sometimes it calls for gnocchi.

Growing up, my mom’s gnocchi nights were legendary in our house, always served with a slow cooked Bolognese. And while that is a delicious variation (I’ll be sure to do a recipe), sometimes you just want something simple that can be made in a bit less time.

I was hungry this cold and gloomy day.

Enter: Gnocchi alla Sorrentina.

I made this dish with my friend and Chef Ruben Bondì in Italy this year, and it was the best gnocchi I could’ve imagined. The goal is to recreate that taste back home.

This recipe is forgiving. Add a pinch more salt if needed. Add a handful of more flour if your dough is too wet. Add Calabrian chili flakes to the sauce for some spice!

If making fresh dough feels intimidating, don't worry—it's much simpler than you might think. Gnocchi dough requires far less kneading than pasta dough and is much more forgiving.

Servings: 4

Prep Time: 1 hour
Cook Time: 30 minutes

Ingredients:

For the gnocchi:

• 2 lbs Russet or yukon gold potatoes (yukon tend to hold more moisture and require a bit more flour)

• 1 ½ cups 00” flour (plus more for dusting)

• 1 egg, lightly beaten

• 1 tsp salt

For the Sauce:

• 2-3 tbsp extra virgin olive oil

• 2 cloves garlic

• 1 1/2 lbs (700g) ripe San Marzano, Roma, Datterini, or Campari tomatoes

• 3/4 cup passata

• 1/2 tsp chopped calabrian peppers or red pepper flakes (optional)

• Salt and black pepper

• Basil

  • Stems will be used during cooking, and the leaves added towards the end

For Assembly:

• 6 oz (170g) fresh fior di latte or mozzarella

• 1/4 cup freshly grated Parmigiano Reggiano (optional but delicious)

• Fresh basil leaves for garnish

Instructions:

Make the Gnocchi:

1. Preheat your oven to 350 degrees fahrenheit, ~175 degrees celcius

2. Wash and dry the potatoes, then poke them with a fork a few times to allow steam to release as they cook

3. Rub the potatoes all over with olive oil and salt, ensuring they are evenly coated. Roast for about an hour, or until a knife slides through effortlessly with no resistance.

4. Once cooked and slightly cooled but still warm, remove the skin and rice the cooked potatoes

5. Spread the potatoes out on a clean surface, sprinkle with salt, then make a well in the center.

6. Add the egg yolk and slowly incorporate the flour, kneading gently until just combined. A bench scraper is a great tool here!

Be careful not to overwork the dough—incorporating too much gluten will result in dense gnocchi.

5. Cut the dough into small sections, roll into little logs, and cut into roughly ¾-inch pieces. The beauty of this dish is it can be rough, have fun with it!

Lightly dust with flour and set aside.

Make the Sauce:

1. Cut the tomatoes in half and set aside

2. Heat olive oil in a large pan over medium heat. Add smashed garlic gloves, basil stems, and optionally red pepper flakes, sautéing until fragrant but not browned (about 1 minute).

3. Add the diced fresh tomatoes, a generous pinch of salt, and a few good cracks of black pepper. Cook for 10-15 minutes, stirring occasionally, until they start to break down.

1. Stir in the passata and simmer for another 10 minutes until the sauce thickens. Add torn basil leaves, taste, and adjust for seasoning. Remove from heat.

Assemble & Bake:

1. Crank the oven to 400°F (200°C). I am currently finding any excuse to use my pizza oven, so if you have one this dish works also works great in there. But any oven is perfect!

2. Bring a pot of salted water to a boil. Cook the gnocchi in batches until they float (about 1-2 minutes). Remove with a slotted spoon and transfer directly into the sauce.

3. Toss to coat, adding a splash of pasta water as needed.

4. Add in some of your fior di latte or mozzarella at this point, stirring to combine with all of the gnocchi, then transfer to an oven-safe baking dish.

5. Scatter the remaining cheese and grated Parmigiano on top.

6. Bake for 10-12 minutes, or until the cheese is melted and bubbling.

1. Garnish with fresh basil and serve hot

Although this dish is best served fresh, leftovers are a beautiful thing and it keeps well in the fridge for a delicious lunch the next day.

Enjoy!