I was in Naples in September and had a cooking lesson from a chef to make Gnocchi alla Sorrentina, and have yet to update this recipe. Remove and discard all of the vegetables, herbs and rind from the sauce. Try each one and decide which you like best, Kasia. Gnocchi Alla Sorrentina in rich tomato sauce is a classic Italian staple made in your own kitchen. A Delicious Classic Recipe from Campania with Simply Ingredients: Potato Gnocchi, Tomatoes, Mozzarella, and Basil. It is there, where the gnocchi alla sorrentina would be served as a first course meal. I recommend letting brined mozzarella drain on paper towels for 30 minutes and patting very dry before using. authentic Italian recipe, flour gnocchi, Gnocchi, gnocchi alla Sorrentina, Italian cuisine, Mozzarella, mozzarella di bufala, potato gnocchi, Sorrentina, Sorrento, Southern Italian. Gnocchi alla Sorrentina - Allrecipes Just checking the oven temperature, it seems so low. Transfer the cooked gnocchi to the pan of tomato sauce along with about 1/4 cup of the pasta water. Gnocchi alla sorrentina: Ricetta originale e Segreti con foto passo passo! Place onto a floured countertop and continue to knead gently. It starts with a simple homemade pomodoro, lots and lots of cheese and prepared gnocchi. You can increase the oven temperature if you want golden cheese, even broil it for a few minutes. With this in mind, the Italians refer to the preparation of this dish as 'difficolta bassa preparazione' which means low difficulty. (-) Information is not currently available for this nutrient. Reduce the heat to low maintain a gentle simmer. Over medium heat, bring tomato sauce to a gentle simmer, then reduce heat to low and simmer for 15 minutes. Continue to cook the tomato sauce for about 10 minutes, and then blend in a food processor until smooth. Think of a typical pasta traybake. Simmer, stirring often with a wooden spoon for 40 to 45 minutes or until slightly reduced and the carrot is beginning to become tender. Gnocchi alla Sorrentina (receta de oquis con tomate y queso al horno However, this recipe calls for pre-made gnocchi. Gnocchi Alla Sorrentina in rich tomato sauce is a classic Italian staple made in your own kitchen. Mushroom Ravioli With Parmesan Cream Sauce, Eggplant Parmigiana (Parmigiana di Melanzane), Authentic Italian Tomato Sauce - Quick, Easy & Delicious. In the meanttime, bring a large pan of salted water to the boil. Finally, sprinkle with grated Parmigiano-Reggiano. On the other hand, if they are frozen, seasoned, and already cooked, thaw them at room temperature and then reheat them in the oven. Cook your gnocchi alla sorrentina in broil mode in a conventional oven preheated to 480F (250C), for 5 minutes. If you are a gnocchi lover, then you will love this recipe. Browse all Mediterranean recipes.Visit Our Shop. Or, this simple Parmesan Lettuce Salad recipe. Named after the famed location just off the Campanian coast, gnocchi alla Sorrentina is a dish that perfectly embodies the spirit of this region, in which flavours from high-quality, locally-sourced ingredients are combined into dishes that shine for simplicity as much as for sophistication. It starts with a simple homemade pomodoro, lots and lots of cheese and prepared gnocchi. Gnocchi Sorrentina, the Classic Recipe - La Cucina Italiana Posted on Published: October 6, 2017- Last updated: July 24, 2019. 1 to 5 cloves fresh garlic (not in a jar, dried, powdered, or frozen) preferably grown in USA/Europe, small bunch of fresh Italian parsley, finely chopped (my family likes to use parsley in sugo), 1 (28-32 oz) about 800g carton/jar of whole, chopped tomatoes or puree (like Mutti, or Bionaturae) any tomatoes listed on the Greatest Tomatoes from Europe site will be fantastic or about 1 lb of fresh tomatoes (San Marzano, Roma or cherry tomatoes are great), 3 or 4 large leaves of fresh basil, more to add to each plate, if desired. Turn off the heat before the sauce thickens too much and then add the fresh basil. Antica Corte Pallavicina is Your Dream Come True, Gnocchi alla Sorrentina (Authentic Italian Recipe). A good one will do the job, even if it comes from a jar, but it won't be quite right. You can also alter the amount you wish to add. Cover with a clean, dry dishcloth. and about a third of a ball of mozzarella in the freezer. So, when you make this gnocchi alla sorrentina recipe, you'll make it in the traditional way as they would in the Campania region. Your email address will not be published. Cover with a layer of diced mozzarella 25 and a sprinkling of Parmigiano 26. Add basil and continue to gently crush tomatoes to create a sauce. Gnocchi Alla Sorrentina (Baked Gnocchi With Tomato and Mozzarella) Recipe Push the potatoes through a rice sieve and into a large bowl. What is your secret ingredient for making the perfect tomato sauce? Se trata de una receta de oquis muy sencilla, con tomate, queso mozzarella o provolone, y albahaca, y su peculiaridad es que se gratinan al horno. In a large pot or bowl, add a little sauce to the bottom and begin adding the gnocchi. Save my name, email, and website in this browser for the next time I comment. The ingredients are super simple, everyday staples but there are some key tips to bear in mind. Instead of making the fresh tomato sauce from scratch you can use passata. So today, I had some leftover mashed potatoes, leftover tinned tomatoes . What is passata? Ingredients For Homemade Gnocchi Recipe: (about 800 g- 1,7 lb x 4 people) 500 g (about 1 lb) of potatoes 150 g (1 cup) of flour 1 medium egg 1/2 teaspoon of fine salt For Sorrentina Sauce: 500 g (2 cups) of tomato passata. Yes, of course, use your fresh roma tomatoes to make a sauce thatll be delicious! Preparazione: 30 min Cottura: 40 min Dosi per: 4 persone Costo: Basso CONDIVIDI FATTE DA VOI 334 COMMENTI 228 SALVA PRESENTAZIONE Uno dei primi piatti campani pi conosciuti in Italia e all'estero. Press ball flat with hands, then fold in half using bench scraper and press down again. Transfer 1 1/2 cups (355ml) tomato sauce to a large mixing bowl. If you like more tomato sauce, then feel free to add a bit more. This dish comes from Sorrento, Italy (hence the name alla Sorrentina) which is a beautiful coastal town close to both the Amalfi coast and Naples. Sorrento is an actual city located on the southern Amalfi coast in the Campania region. Stir well to combine. When I was in Italy this past June, I asked my cousin, Gianfranco, if I could make Sunday dinner for my Zia Iolanda and him. Chef Fabio Abbattista has prepared one of the most typical dishes of Puglia for GialloZafferano: orecchiette with broccoli rabe! Put gnocchi in a buttered oven dish, added a little freshly-grated parmesan, spooned over the tomato sauce, tucked in the cubed mozzarella here and there, and put in a hot oven. Instead of the ideal right-off-the-vine, ripe tomato flavor, you'll get a heavy dose of garlic and specks of woody dried oregano. Drain and set aside. Add the passata and 60ml water, cover and allow the sauce to cook for 30 minutes, stirring often. In the summer, we skip the oven part of this recipe and just eat it after being tossed in the saute pan. However, if you have a source for good store-bought gnocchi, you will need about 2 pounds (900g). You can keep the gnocchi alla sorrentina in an airtight container in the fridge for up to one day, covered with plastic wrap. Bake in the preheated oven until cheese has melted, about 10 minutes. Gently fry the onion and garlic in the oil until softened. I want to make this; however, I do not understand Step 1. And the tomato sauce? The winning combination of potato gnocchi with tomatoes, fresh mozzarella cheese, and basil was a touch of genius that locals embraced immediately.Five centuries later, Gnocchi alla Sorrentina is just as popular today, in Italy and beyond. The best thing to do in this case is to cook the gnocchi alla sorrentina in a casserole. Italians take this step in terms of preparing the tomato sauce very seriously. Cook for a couple of minutes, until the gnocchi rise to the surface. For those of you who don't know what gnocchi are, they are dumplings. Our years living in Italy taught us how to cook authentic and delicious Italian food. Using tongs to hold hot potatoes, slice each in half lengthwise. Had a hunger to create this ourselves after having this dish whilst travelling in Sorrento. Wow, I love this Gavin, what a creative way to use up leftovers. Thank you for this! And yet, despite being fairly labour-intensive, the ingredients are of the simplest kind, and so is their coming together, inevitably, under the influence of a hot oven, which will melt the mozzarella and bind the gnocchi into a delicious thread of cheesy strings. Transfer baking dish to a heatproof surface and let rest 5 minutes. Gnocchi la sorrentina : la recette facile 5 / 5 bas sur 3 avis Imprimer Suite un voyage en Italie, mon pre m'a rclam cette recette. Your daily values may be higher or lower depending on your calorie needs. Gnocchi la sorrentina : la recette facile Place the dishes in the oven and bake for 15 minutes or until the cheese is melted and starts browning. Can't wait to make thisand soon! When the water is boiling, add the gnocchi. There is no tomato sauce in Naples and surroundings that is made with parsley, just basil, or, if you want to make carne alla pizzaiola, you use garlic (no onion) and origano. Remove skillet from heat and add mozzarella balls, folding everything together gently but quickly, so cheese is coated with sauce but not cooked or melted. When she isn't in the kitchen, she loves to travel, near and far, as long as good food is involved. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Gnocchi with stracchino and spinach is a delicious first course made with an irresistibly creamy sauce! It'll melt and still be tasty. Gently mix to combine. Continue to gently fold and press, just until a uniform dough comes together; make sure to simply fold and press down and avoid the smearing motion more commonly used when kneading bread. Preheat oven to 375F. 1 28 ounce jar whole san Marzano tomatoes, crushed by hand, 3 tablespoon olive oil (plus 1 tablespoon for the dish), San Marzano Tomato D.O.P. I never imagined that gnocchi can taste this incredibly light! July 16, 2021 Gnocchi Alla Sorrentina (Baked Gnocchi) Jump to Recipe Indulgent and flavorful, Gnocchi Alla Sorrentina highlights the delicious flavor of tomatoes and fresh basil leaves. However, instead of pasta, use gnocchi and mix them with a tasty tomato sauce and cheese. In addition, you can replace the mozzarella with buffalo mozzarella, scamorza, or smoked provola and maybe add some other ingredients such as mushrooms or eggplant. Remove when bubbling and completely heated through. Gnocchi alla Sorrentina, or baked gnocchi, is a soul-satisfying vegetarian dish that takes potato gnocchi to the next level. Press potato flesh onto a clean work surface, spreading it into an even layer, and allow steam to escape for a few minutes. A classic Italian "primo", or starter pasta, from the Campania region of Italy. lb Gnocchi alla Sorrentina is a traditional Italian dish that consists of soft gnocchi made of potato dough, boiled, and then tossed with fresh and hearty tomato and basil sauce. Typically found in the Italian country side, gnocchi alla sorrentina is a grandmother dish, especially if you want fresh gnocchi. Sono preparati con gnocchi fatti di patate, farina e acqua, cotti e conditi con salsa di pomodoro, fiordilatte, parmigiano e basilico.Quindi, sono infornati, in un piccolo tegame di coccio (pignatiello), nel quale vengono poi serviti, molto caldi. Once simmered add half of the mozzarella (roughly chopped) and basil then stir to combine. In a large skillet pan add a splash of extra virgin olive oil and garlic cloves crushed witha a back of the knife so that can release more flavor and infuse the oil. In traditional kitchens of Sorrento, homemade gnocchi with cheese and tomato sauce are finished in the oven. New recipes, tips & tricks, reviews and giveaways every week! I work here at The Mediterranean Dish. 3 pounds (1.4kg) russet potatoes, scrubbed and pierced all over with a fork, 1 cup all purpose flour(4 1/2 ounces; 128g), divided, plus more as needed and for dusting, 1 1/2 teaspoons (6g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight, 3 tablespoons (45ml) extra-virgin olive oil, One 24.5-ounce (700ml) jar tomatopassata, such as Mutti (see notes), 1 pound (450g) fresh cow's milk mozzarella (fior di latte), cut or torn into 1-inch pieces, patted dry, Finely grated Parmigiano-Reggiano cheese, for sprinkling. Gnocchi alla Sorrentina - Plant Based School After you've added the first cheese, next comes the grated parmesan. The gnocchi can be frozen raw and wont need to be defrosted before cooking. Jump to: Ingredients and Substitutions Step-by-Step Photos Make it Faster! "Alla Sorrentina" simply means Sorrento-style, and this cheesy baked pasta dish is a typical first course dish from the Campania region of Italy (where Naples is located). Sounds delicious! Of course buying them is desirable. Gently heat the potatoes until they feel dry on all sides. To make the sauce, saute the garlic in a little olive oil in a large pan or skillet. Bring a large pan of water to a boil, add salt and, when the water comes back to a boil, add the gnocchi. Serve the dish piping hot 30! Will be making this again and again! Season lightly with salt and discard garlic and basil. I know it's tempting, but don't give into those urges. Remember to season your tomato sauce with salt and pepper! If your pan or skillet is not oven-proof then transfer the gnocchi to an oven-proof baking dish. The bright, fresh tomato sauce is dead simple, but it requires a top-quality canned or jarred product. Have a look for yourself at their gallery here. Preheat the oven to 400 degrees F (200 degrees C). Thanks, Natascia, my mother was born less than an hour from Naples and that is how the sauce is made there. Gnocchi alla Sorrentina - As Easy As Apple Pie This EVOO is produced from hand-picked, cold-extracted Nocellara olives. Once frozen, use a thin metal spatula to free from sheet tray, transfer to a zipper-lock bag, press out excess air, and seal. Domenica Marchetti is the author of eight books on Italian home cooking, including "Williams-Sonoma Everyday Italian," Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions, and The Glorious Pasta of Italy. When she's not writing or creating recipes, Domenica teaches Italian cooking classes on Zoom and leads occasional small-group culinary tours and workshops in Italy.Learn More, Your email address will not be published. Their slabs are crafted from ceramic clays and mineral colourings that create an exclusive and dynamic look. By Daniel Gritzer Updated Mar. Sift flour onto a pastry board and create a well 5. Cut an "x" into the skin of each tomato with a sharp knife and add to the skillet; stir well. Moreover,SapienStone is the first brand of porcelain slab countertop surfaces specifically designed for use in homes, restaurants, and offices. Gnocchi alla Sorrentina is a Southern Italian baked pasta starring plump potato gnocchi. Give a quick stir. Gnocchi alla Sorrentina is an incredible Italian comfort food dish made with soft and light potato gnocchi baked in a rich and delicious tomato sauce with bubbling mozzarella cheese and fresh basil. SIGN UP TO GET 10% OFF ON YOUR FIRST GIADZY ORDER. Transfer to oven-safe soup bowls, add Mozzarella cheese in cubes. The quantity of flour listed in the recipe below is more than I might use for the lightest gnocchi, but it's still just a starting point: You may need to add more flour, depending on how humid your kitchen and potatoes are, to achieve a dough that is moist and tender and can hold its structure. You can even make the sauce the day before and store it in the refrigerator. The recipe is so called because it takes its name from the city of Sorrento, in the province of Naples, where it is served in an earthenware pot called a pignatiello. Meanwhile, boil plenty of water, add salt, and add the gnocchi. They can be frozen cooked and in the sauce if fresh ingredients have been used, although in this case the dish will need to be defrosted and reheated in the oven before serving. Bake in a preheated to 375F oven for 5-10 minutes. This one is a little iffy to me. When cooked, drain and peel the potatoes while still hot. Set baking dish on a rimmed baking sheet and bake until bubbling all over and mozzarella is melted, 10 to 15 minutes. Stir gently with a spoon 21. Furthermore, if you have many guests or simply want to get a head start, prepare everything a few hours before the meal and put it in the fridge until youre ready to bake it. Sorrento is a city located on the southern Amalfi coast in the Campania region. This makes a first course similar to pasta alla norma, but with a more delicate flavor - and with mozzarella instead of salted ricotta. Add gnocchi to tomato sauce in the pan. Set aside. Channel your inner Italian nonna and make your own with my potato gnocchi recipe.To give yourself a head start, make the gnocchi ahead of time and freeze them. As you make them, you can put the gnocchi on a tray covered with a clean dishcloth dusted lightly with semolina 16. The tomato sauce will make or break the dish. Turn the heat up to high. Gnocchi Alla Sorrentina - Mae's Menu Your email address will not be published. Mix the gnocchi and tomato sauce together and transfer to a ceramic, pyrex or terracotta oven dish. Gnocchi alla sorrentina is one of those Italian comfort dishes that are really easy to prepare. You can also use regular all purpose flour or pasta flour, its a matter of preference. Its special enough to serve on Sunday, but if you have a batch of frozen gnocchi stashed away, it makes a great weeknight dinner. [], Your email address will not be published. That's gnocchi alla Sorrentina, a baked pasta from Sorrento, a town just south of Naples on the Amalfi coast. Gnocchi alla Sorrentina with Shrimp and Tomato Sauce cups Gnocchi alla sorrentina is a potato gnocchi dish with a tomato sauce, mozzarella cheese and grated parmesan. Sapori mediterranei semplici che diventano squisiti grazie alla cremosit filante del condimento. Have you ever tasted gnocchi which were made from scratch? Heat it to a simmer before using. It's the perfect comfort food. Everything comes together in a baking dish to make one of my favorite easy and comforting dinners. So, if you've got one it's perfect for this recipe. This gnocchi recipe hails from Sorrento and champions three of Campanias most famous ingredients fresh flavourful tomatoes, verdant basil and creamy mozzarella. Get the Recipe: Gnocchi alla Sorrentina Boil the gnocchi according to manufacturers instructions. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. ** Nutrient information is not available for all ingredients. Cook on high for 1 minute, stirring gently. Required fields are marked *. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Gnocchi alla Sorrentina recipe : SBS Food If you want to serve it the way they do in Italy, mix the sauce in, and then plate it. To make the gnocchi alla sorrentina, start with the potatoes to make the gnocchi: Wash them under running water to remove any dirt, then place in a large pot, add water 1, and cook for around 30-40 minutes (the time may vary according to the size, so test using the prongs of a fork to see how done they are; if youd like to reduce the cooking time, you can use a pressure cooker). [], Copyright 2023, All Rights Reserved | Italian Recipe Book. Keep it aside for now.