Gnocchi alla sorrentina (no bake) : the quick and delicious recipe you'll love for sure!

Name: Gnocchi alla sorrentina (no bake) : the quick and delicious recipe you'll love for sure!
Prep time: 45 min
Cook time: 15 min
Total time: 1 h 20 min
Yield: 4
Cuisine: En
Ingredients: 2.3 lbs potatoes; 2 + 1/3 cups flour; 1 egg; Salt; 3.5 cups tomato sauce; 2/3 cups parmesan cheese; 1 mozzarella ball; 1 garlic clove; Some basil leaves

Main Dish

Very Easy

1 h 20 m

885 Kcal

Today, let's cook a classic of Italian cuisine. A delicious, ultra-soft and comforting gnocchi recipe: Gnocchi alla sorrentina! This traditional vegetarian recipe is normally oven baked like a gratin, but we offer you a super easy version to make in the pan with very few ingredients: tomato sauce, mozzarella, and delicious homemade gnocchis... So shall we get started? Follow our step by step recipe below ↓

Ingredients

2.3 lbs potatoes
2 + 1/3 cups flour
1 egg
Salt

The "sorrentina" sauce:

3.5 cups tomato sauce
2/3 cups parmesan cheese
1 mozzarella ball
1 garlic clove
Some basil leaves

Materials

Pan
Potato masher
Gnocchi board / fork

Preparation

Preparation45 min

Waiting time20 min

Cook time15 min

Gnocchi:
Fill a saucepan with cold water and add salt, the potatoes and let them cook for 35 minutes from boiling (you can prick with a knife to see the potatoes are very tender).
Tomato sauce:
Pour in a drizzle of oil and brown the garlic clove, then add the tomato puree, a pinch of salt, a few basil leaves and cook for about 15 minutes. Once the sauce is ready, remove the garlic clove.
When the potatoes are cooked, drain them and let them cool before peeling them. Then mash them and let the preparation cool.
Place the potatoes and the flour on the work surface, add a pinch of salt and the egg, and start mixing with a fork.
Knead with your hands until you obtain a soft dough. Form a ball.
Dust the work surface with flour and cut the dough into 4 equal sized pieces. Roll the dough to form a cylinder, if it sticks, do not hesitate to add flour to the work surface. Finally, cut the gnocchis.
Roll each cylinder of dough onto the gnocchi board (if you don't have one, you can use a fork.) When all the gnocchi are ready, place them on a clean cloth and well spaced apart from each other. others. Let them rest for 20 minutes before cooking them.
Immerse them in boiling salted water and when they float, transfer them to the pan with the tomato sauce (over low heat).
Mix and add the grated parmesan and the mozzarella cut into pieces.
Continue to mix gently with a wooden spatula until the mozzarella is completely melted.
There you are, your gnocchi alla sorrentina are ready! Enjoy!

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FAQ ❓

How to store gnocchi alla sorrentina?

We advise you to eat the gnocchi alla sorrentina as soon as they are ready, but you can store them in the refrigerator (in an airtight container) for 24 hours. Before eating them, reheat them in a pan with a lid, adding a little hot water to dilute the sauce.

How to prepare the traditional recipe for gnocchi alla sorrentina (oven baked)?

Once the gnocchi are cooked, toss them in the tomato sauce. Then transfer everything to an ovenproof dish and add the cubed mozzarella, then bake for 7/8 minutes at 410°F (210°C).

What should I do to prevent the mozzarella from releasing too much water?

Remove it from the refrigerator well in advance and let it drain into a bowl.

Can I steam the potatoes to make gnocchi?

Of course. The important thing is that the potatoes are thoroughly cooked before using them in the dough.

What is the serving of potato gnocchi per person?

The average portion is around 230/250 grams (8/9 oz) per person.

Nutrition

for 1 serving / for 100 g

Calories: 885Kcal

Carbo: 126.6g
Total fat: 23.9g
Saturated fat: 11.5g
Proteins: 37.4g
Fibers: 9.9g
Sugar: 11g
ProPoints: 24
SmartPoints: 28

Nutritional information for 1 serving (620g)

Cookware

burner

Attributes

Keep refrigerated

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Comments

Rate this recipe:

Excellent !!! Very good Good so so Not good

4.5/5, 2 votes