Recipe courtesy of Gabriele Bertaccini
Recipe courtesy of Gabriele Bertaccini
Watch how to make this recipe.
Gnocchi di Ricotta alla Sorrentina
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- Level: Easy
- Total: 1 hr 10 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 468
- Total Fat
- 29 g
- Saturated Fat
- 14 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 26 g
- Cholesterol
- 136 mg
- Sodium
- 695 mg
Few dishes capture the comfort of southern Italian cooking quite like gnocchi alla Sorrentina. In this version, I swap traditional potato gnocchi for pillowy ricotta gnocchi that come together quickly and have an irresistibly light texture. The gnocchi are gently simmered, tossed in a simple pomodoro sauce, then finished in the oven with fresh mozzarella and Parmigiano-Reggiano until bubbling. The result is a cozy, crowd-pleasing dish that feels both rustic and elegant — perfect for a family dinner or a special gathering around the table.
- Level: Easy
- Total: 1 hr 10 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 468
- Total Fat
- 29 g
- Saturated Fat
- 14 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 26 g
- Cholesterol
- 136 mg
- Sodium
- 695 mg
Ingredients
Sauce:
Gnocchi:
Topping:
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Directions
- Preheat the oven to 425 degrees F.
- For the sauce: Heat the olive oil in a large ovenproof skillet over medium heat. Add the garlic and cook until sizzling, 30 seconds to 1 minute. Add the tomatoes and rinse out the tomato can with 1 cup water, adding that as well. Season with 1 teaspoon salt and some black pepper. Bring to a simmer, add the basil leaves and cook until slightly thickened, about 10 minutes. Remove from the heat and keep warm.
- For the gnocchi: Bring a large pot of salted water to a boil for cooking the gnocchi. Meanwhile, beat the eggs in a large bowl. Add the ricotta, Parmigiano-Reggiano, lemon zest, 1 teaspoon salt and a few grinds of pepper. Stir with a fork until smooth. Add 3/4 cup of the flour and stir to make a sticky dough. Turn onto a floured work surface and knead the dough, adding some of the remaining 1/4 cup flour a little at a time as needed until you have a smooth dough that no longer sticks to the counter.
- Dust a baking sheet with flour. Cut off about a quarter of the dough, keeping the rest of the dough covered with a kitchen towel as you work. Roll the piece of dough on the floured surface to a long snake about 1/2-inch wide. Use a paring knife dipped in flour to cut the snake on the diagonal into 1/2-inch pieces. Dust with flour and transfer to the floured baking sheet. Repeat with the remaining dough.
- Add half of the gnocchi to the boiling water (don’t cook all at once or the water will take too long to return to a boil and the gnocchi can get soggy). Cook until just tender, about 3 minutes. Remove the gnocchi with a spider or slotted spoon and place in the sauce in the skillet. Repeat with the remaining gnocchi.
- For the topping: Stir the gnocchi to coat in the sauce. Tear the mozzarella into shreds and scatter over top. Sprinkle with the Parmigiano and bake until browned and bubbly, 15 to 20 minutes. Let rest 5 to 10 minutes before serving. Serve with more Parmigiano grated over the top.
