Sorrento-Style Gnocchi

Sorrento-Style Gnocchi in a white casserole dish

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5 from 1 vote

Prep Time30 mins

Cook Time1 hr 20 mins

Total Time1 hr 50 mins

Course: Side Dish

Cuisine: Italian

Servings:

Calories: 653kcal

Author: Natalia Mantur

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

US Customary - Metric

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.

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