Recipe courtesy of Mama's Meatball
Gnocchi alla Sorrentina
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- Level: Intermediate
- Total: 2 hr 55 min (includes cooling time)
- Active: 1 hr 15 min
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 1230
- Total Fat
- 52 g
- Saturated Fat
- 17 g
- Carbohydrates
- 147 g
- Dietary Fiber
- 9 g
- Sugar
- 20 g
- Protein
- 43 g
- Cholesterol
- 98 mg
- Sodium
- 1302 mg
Gnocchi alla Sorrentina is a top-rated Italian recipe and probably the most famous gnocchi recipe worldwide. The origin of this recipe comes from the 16th century. The gnocchi are tossed with the same ingredients as Pizza Margherita and are often baked to obtain a crisp and tasty crust: delicious and unique! Regarding the pizza dough: We know you’re asking, no yeast? Yes, no yeast, because during the years we learned that if we avoid the yeast, we will have a crust with not too much bubble.
- Level: Intermediate
- Total: 2 hr 55 min (includes cooling time)
- Active: 1 hr 15 min
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 1230
- Total Fat
- 52 g
- Saturated Fat
- 17 g
- Carbohydrates
- 147 g
- Dietary Fiber
- 9 g
- Sugar
- 20 g
- Protein
- 43 g
- Cholesterol
- 98 mg
- Sodium
- 1302 mg
Ingredients
Gnocchi:
Tomato Sauce:
Pizza Dough:
For Serving:
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Directions
Special equipment:
a ricer or vegetable mill- For the gnocchi: Preheat the oven to 350 degrees F.
- Place the potatoes in a pot and cover with abundant cold water. Add the salt and place over high heat. Bring to a boil, then cook the potatoes until it is possible to pierce them easily with a knife but the skin is still intact, about 35 minutes. Remove the potatoes with a slotted spoon to a sheet pan and bake for 10 minute to remove the excess water.
- Peel the potatoes while still hot, then dry them with a kitchen towel. Mash the potatoes as soon as possible with a ricer or a vegetable mill directly onto a wooden cutting board. Spread the mashed potatoes into a layer thinner than 1/2 inch. Let the cutting board absorb the humidity of the potatoes for a few minutes. Spread over the potatoes the Parmigiano-Reggiano, nutmeg and yolk. Incorporate some of the white pepper and flour.
- Knead quickly, until forming a consistent dough. Incorporate the remaining flour only if necessary. Work the dough as little as possible.
- Take a fistful of dough and roll up it into a 1-inch-thick log. Cut the log into dumplings. Traditionally, the gnocchi are shaped on a gnocchi board, but this is not mandatory. Place the gnocchi over a tray lined with parchment paper and a thin film of flour. Continue with the remaining dough.
- Cook the gnocchi immediately or freeze. Boil the gnocchi in 5 quarts boiling water along with 4 1/2 tablespoons table salt. The gnocchi are ready when they rise to the surface. Toss with the tomato sauce.
- For the tomato sauce: Pour the oil in a pan and cook the onion until translucent. Add the tomatoes and basil. Season with the salt and white pepper and cook on medium heat until soft, about 30 minutes. Turn off the burner and add the sugar. Pour the tomato mixture into a vegetable mill. (It is possible to process the sauce with a blender as well, but the sauce texture will be not the same and you will not be able to discard the seeds.) Place a bowl under the vegetable mill and process. Set the sauce aside.
- For the pizza dough: Mix the all-purpose flour, semolina flour, vegetable shortening, sugar, cream, olive oil and 1 cup water in a bowl until you obtain a smooth dough. Form into 5 balls.
- Preheat the oven to 500 degrees F.
- Roll out one of the pieces of dough, then invert a pie pan on a baking sheet and brush the outside of the pie pan with a little oil. Mold the dough over the top and bake for 5 minutes. Repeat with the remaining dough.
- To serve: In a medium sauté pan, heat the oil until hot, then add the garlic. Cook until golden, then pour the tomato sauce over. Add the basil and cooked gnocchi. Mix together with the Parmesan and diced mozzarella. At this point you will put the gnocchi in the basket that we made with the pizza dough. Top with the shredded mozzarella, then broil until the cheese melts. Repeat to make additional servings. Enjoy with family and friends. Buon appetito!
