Sorrento-Style Gnocchi
Published Apr 25, 2021
This post contains affiliate links. Please see our disclosure policy.
The cuisine of Sorrento relies heavily on generous seasonings, tomatoes, meats, fish, and cheeses. Potato gnocchi in tomato sauce is one of this region’s most popular comfort foods, perfect on the side of every meat or fish.
Sorrento-Style Gnocchi
Ingredients
For the gnocchi:
- ½ pound (260 g) starchy potatoes (preferably Yukon Gold or Russet)
- ½ cup (60 g) gluten-free all-purpose flour, plus more for dusting
- 1 large egg
- ¼ teaspoon (1.5 g) kosher or fine sea salt
For the tomato sauce:
- 2 tablespoons (30 mL) olive oil
- 4 cloves garlic, , minced
- ¼ teaspoon (1.5 g) kosher or fine sea salt
- ⅕ teaspoon (0.5 g) freshly ground black pepper
- ½ teaspoon (1.2 g) sweet paprika
- 1 teaspoon (0.7 g) dried basil
- 2 cups (480 g) canned tomatoes, peeled
- 4 ounces (115 g) mozzarella cheese
- ½ cup (50 g) Parmesan cheese, grated
- ½ cup (15 g) fresh basil leaves
Instructions
- Wash the potatoes under running water, but do not peel them. Place them in a large pot of cold water. Bring it to a boil and boil the potatoes until tender, about 30 minutes. Drain, set aside for 15 minutes. When cooled, peel the potatoes, place them in a large bowl, and mash using a potato ricer.
- Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large skillet over low heat. Add the garlic. Season with salt, black pepper, sweet paprika, and dried basil. Stir and sauté for another 2-3 minutes. Add the canned tomatoes and cook, uncovered, for 20 minutes, stirring every few minutes. When ready, pour the tomato sauce into a deep baking pan and set aside.
- Preheat the oven to 475°F.
- Add flour, egg, and salt to the mashed potatoes. Mix to combine. Form a dough and transfer to a lightly floured work surface. Shape the dough into a 1-inch thick log, and cut it into 1-inch pieces.
- Cook the gnocchi in boiling water. Remove the gnocchi with a slotted spoon as soon as they float to the surface and add to the tomato sauce. Toss to coat the gnocchi with the sauce. Add mozzarella and Parmesan, and place in the oven for 5-7 minutes at 475°F until the cheese has melted.
- Remove from the oven and top with fresh basil leaves. Serve on the side of pan-fried cod, chicken fillets, pork loin, or veal ribs.
Notes
You can make a bigger batch of gnocchi and freeze them. To cook frozen gnocchi, just drop them directly in the boiling water without defrosting. If you don’t have time to make homemade gnocchi, you can use store-bought gluten-free gnocchi with this homemade tomato sauce.
Nutrition
Calories: 653kcalCarbohydrates: 53gProtein: 32gFat: 37gSaturated Fat: 14gTrans Fat: 1gCholesterol: 144mgSodium: 1384mgPotassium: 992mgFiber: 7gSugar: 7gVitamin A: 2508IUVitamin C: 30mgCalcium: 679mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
