How To Make Gnocchi Alla Sorrentina Better Than in Italy
Gnocchi alla Sorrentina is a dish with origins in Sorrento, Italy – a charming coastal town located near the Amalfi coast and Naples. I have tweaked the recipe slightly, using my ricotta gnocchi for the dish instead of traditional potato ones and it takes this to a new level!
Layered with love, the ricotta gnocchi are smothered in a decadent sauce, creating a delightful union of flavors. But what truly makes this dish a masterpiece is the generous amount of creamy Buffalo Mozzarella, and I used the Best from Vannella Cheese.
The choice of Buffalo Mozzarella over cow’s milk mozzarella brings an authentic, regional touch to this dish, elevating it to a new level of culinary excellence.
The choice of Buffalo Mozzarella over cow’s milk mozzarella brings an authentic, regional touch to this dish, elevating it to a new level of culinary excellence.
Watch the Gnocchi alla Sorrentina video recipe:
How to Make GNOCCHI alla SORRENTINA – A Mouthwatering Italian Recipe
Vincenzo’s Plate Tips
Homemade or Store-Bought Gnocchi
While making ricotta gnocchi from scratch is rewarding, you can also use store-bought gnocchi to save time. If you opt for the latter, make sure you choose high-quality, fresh gnocchi; they make all the difference.
Balance the Flour
When making homemade gnocchi, be cautious not to overdo the dough. The dough should be pliable but not too sticky. Add flour gradually during the kneading process to achieve the right texture and prevent sticking. Remember less is more so add it just you need it.
Slow-Simmer the Sauce
The secret to a rich, flavorful tomato sauce is a slow simmer. Allow it to cook for at least 10 minutes, but not more than 20 minutes as this slow simmer brings out the deep flavors of the tomatoes. Remember it will go into a very hot oven once mixed into the dish so will keep cooking.
The Buffalo Mozzarella Magic
While the traditional recipe calls for original Mozzarella, opting for Buffalo mozzarella adds a new dimension to this dish. Hopefully you are able to source it and taste test the difference!
Oven Timing Is Critical
When baking your Gnocchi alla Sorrentina in the oven, keep a close eye on the dish. The goal is to melt the cheese and achieve a crust, not to burn it.
Cube the Cheese
Buffalo mozzarella is a star ingredient in this dish, so take care when handling it. Cut it into medium-sized cubes to ensure it melts perfectly in the oven. If the cubes are too small, they may brown too quickly, and if they are too large, they may not melt uniformly.
Passata Alternative
If you can’t find high-quality passata, fear not. You can create your own by pureeing peeled tomatoes in a blender for a quick 10-second burst.
How to serve Gnocchi Alla Sorrentina
Gnocchi Alla Sorrentina
Gnocchi alla Sorrentina is an Italian dish made with ricotta gnocchi, baked in a vibrant tomato sauce, and adorned with creamy Buffalo mozzarella cheese and fresh basil. This classic dish from the Amalfi coast calls for locally sourced, simple ingredients and transforms them into a culinary masterpiece. Perfect comfort food.
Equipment
- Large Cast Iron Skillet
- large pot to boil gnocchi
- Chopping-board
- Mixing Spoon
- bowl
- fork
- Strainer
- Rolling pin
- knife
- Dough Scrapper
- Large Tray
- Baking sheet
- Garlic crusher
- Cup
Ingredients
For Ricotta Gnocchi
- 500 grams Vannella Cheese Ricotta 18 oz
- 300 grams 00 Flour 11 oz. Or all-purpose flour
- 4 ½ tablespoons Pecorino cheese
- 1 egg
For Tomato Sauce
- 1 bottle of passata crushed strained tomatoes
- Buffalo mozzarella from Vannella Cheese
- 2 garlic cloves
- Onion Optional
- Extra virgin olive oil EVOO
- Salt and pepper
Instructions
- To Make Ricotta Gnocchi
- Put the ricotta in a bowl and gently mash it with a fork. Once the ricotta breaks, strain it into your flour and mix. Add pecorino cheese and mix everything. Add the egg, whisk it in the ingredients, and use your hands to combine everything to make the dough. Knead the dough with one hand for 10 minutes to form a pliable ball. Transfer it to a chopping board.
- Dust your chopping board with flour and proceed with working with the dough in a press-and-fold manner like you knead pizza dough, ensuring you do not overwork or press it too hard. Finish the kneading by rolling the dough on your cutting board over the flour and ricotta bits.
- Cover the dough in plastic wrap and let it rest in the fridge for about 10 minutes to hold its shape and not crumble.
- Dust your chopping board with flour, and gently press the dough from the middle to the top with a rolling pin. Turn it, roll it again, and keep pressing gently while adding flour to avoid sticking until the dough turns into a thick flatbread shape.
- Take a sharp knife and cut the flattened dough into long strips, ideally 1-inch wide. Sprinkle the chopping board with a little more flour and roll all the dough strips into thin logs about finger thickness. Slice the ropes crosswise into ¾-inch diagonal shapes with a dough scraper. Toss the pieces lightly in flour to prevent sticking or clumping together. Toss the Ricotta Gnocchi in a large tray lined with a baking sheet and place in the fridge.
To Make the Tomato Sauce
- Heat a cast iron skillet over low heat and add EVOO and crushed garlic, followed by a splash of water. Once the garlic bubbles, add the passata.
- Add salt and pepper and cook the sauce on a low flame for at least 10 minutes (20 minutes at most) and set it aside.
- Bring a large pot of water to a rolling boil and add 1 tablespoon of sea salt. Drop in the gnocchi and let it cook for a few minutes until it floats on the surface. Once cooked, collect the gnocchi with a strainer.
- Put the sauce back on the stove, mix in the cooked ricotta gnocchi, and gently mix everything. Switch off the stove.
- Cut Buffalo mozzarella into cubes and mix half of them into the sauce alongside pecorino cheese.
- Add basil, stir it again, and top with the remaining Buffalo mozzarella.
- Preheat the oven to 180 degrees C - 356 degrees F.
- Put your cast iron skillet in the oven under the grill and bake for 5 to 8 minutes until the cheese melts with a nice crust on the top.
- Serve on a plate, and enjoy!
Video
Tried this recipe?Let us know how it was!
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Having a sudden desire to make Gnocchi? Here are my other 2 recipes for making delicious Gnocchi:
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Unglaublich zarte Gnocchi mit einfacher, leckerer Sauce – wir lieben dieses Gericht.
Daumen hoch – ganz ” grosses Kino ”
Ralf
Vielen Dank für das schöne Feedback! Es freut mich, dass Ihnen die zarten Gnocchi mit der leckeren Sauce so gut gefallen haben.
Delicious meal. I have cooked it for birthday party and used grana padano instead of pecorino. Everybody enjoyed it.
Substituting Grana Padano for pecorino is a wonderful choice, and it sounds like everyone thoroughly enjoyed it. Buon appetito and happy cooking! 🍽️🎉👨🍳
Can you freeze ricotta gnocchi? I love the simplicity in making it but want to save for later use!
Ciao Jamie! Yes, you can freeze ricotta gnocchi. To do so, first make sure to arrange the uncooked gnocchi in a single layer on a baking sheet lined with parchment paper. Freeze them until they are solid, which usually takes about an hour or two. Once they are frozen, transfer the gnocchi to a freezer-safe bag or container. This method prevents them from sticking together, so you can cook only the amount you need later on.
When you’re ready to cook the frozen gnocchi, there’s no need to thaw them. Simply drop them into boiling water and cook as you normally would, though they might need an extra minute or two in the water compared to fresh gnocchi. I hope this helps!