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Gnocchi in the Style of Sorrento: Gnocchi all Sorrentina Recipe

Gnocchi in the Style of Sorrento: Gnocchi all Sorrentina

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Total Reviews: 17

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  • on October 24, 2011

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    My wife and I made this last night. I just wanted to say that I thought that the gnocchi recipe is excellent, but I want to comment on the sauce. This is the best sauce I've ever had. We made it with plum tomatoes we grew and canned ourselves. The sauce was so rich, and sweet from the carrot. This will be our tomato sauce recipe from now on.

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  • on March 28, 2011

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    This is my favorite-ever Gnocchi recipe. Period. This is also perfect baby food. The baby cries in her chair when I make these because she just cannot wait. She loves them and says "UMMM" when she eats these with ANY sauce.

    If you're failing, don't over mix the dough, and don't over handle it. When they're made properly, they'll look imperfect. This is OK. Under-knead rather than over-knead. I prefer the dough to be a little too wet too. If it's getting too easy to handle I start worrying about how good they're going to turn out.

    All great gnocchi come from these first four ingredients. You can get clever once you get this down. Definitely 100% worth the effort. The entire and extended family enjoyed this.

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  • on October 11, 2009

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    I used two extra large russets and followed recipe. I did add freshly ground nutmeg to the dough. I used the basic tomato sauce recipe with porccini mushrooms and got some extra large black olives (not canned, pitted the olives and it turned out "Simply the Best".

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  • on August 11, 2009

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    There's no other choice! I have to make gnocchi again because it came out so well! I have to be honest that making the gnocchi was a lot of work and I believe I had WAY more dough than called for (I used some BIG russet potatoes. I am going to make the dessert version by Giada and see how that goes too. Luckily I have leftover gnocchi (so I don't have to make it for a bit which I will freeze and use at another time. Note, if you plan to freeze any extra gnocchi, don't cook the gnocchi. Place on a baking sheet and freeze it, then add into a bag once all frozen separately so that the gnocchi doesn't freeze into one blob! I used my own spicy sauce that I made last night but the mozzarella added was an amazing touch. My husband loved it! I can't wait to have guests over and share this great find!

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  • on February 22, 2009

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    My husband and I especially loved the sauce recipe provided here. The little extra heat makes all the difference.

    I found the gnocchi dough to be a little too gummy and pliable and had to experiment with the first couple of batches that I made. After a few adjustments however, it turned out great. Well worth the extra effort to make the gnocchi from scratch!

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  • on July 03, 2007

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    I love gnocchi and this recipe es amazing

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  • on June 12, 2007

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    I really enjoyed making these gnocci. They were a real hit with the kids too.

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  • on April 07, 2007

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    I made this for my husband who just loves Gnocchi but I'm not wild about it. He loved it and I really liked it. The gnocchi were very light and the sauce perfect. The cheese was a great touch. It has also impressed our guests.

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  • on February 23, 2007

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    These Gnocchi are very simple and they are the lightest in texture while holding up very well in the boiling water.
    Thanks Mario!

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  • on October 17, 2006

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    Outstanding. Loved by a crowd of our guests.

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