CLASSIC

Gnocchi Sorrentine style

MEDIUM | 30 minutes

The protagonist of this recipe: Pecorino Romano PDO

Presentation

The Gnocchi alla Sorrentina are a first course of the Campania tradition. They are so loved and handed down by grandmothers who love the genuineness of homemade pasta. For a real dish of Gnocchi alla Sorrentina, the gnocco must be homemade. Its flavor brings to mind the taste of the Italian tradition: abundant tomato sauce, stringy mozzarella, pecorino cheese and the scent of basil. Its success lies in its simplicity and its flavor that smells of home and memories. Also try the potato gnocchi with truffles.

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Ingredients

4 people

For dumplings

Pecorino Romano DOP 100 gr
Red Potatoes 400 gr.
Egg 2
Flour 00 100 gr

For the tomato sauce

Tomato puree 250 gr
Salt 1 pizzico
Basil 6 Foglie
Oil q.b.
Salt q.b.
Garlic 1 spicchio

Method

Gnocchi preparation

First, wash the red potatoes under running water to remove any residue, then pour them into a pot with water and cook for 30-40 minutes. Once ready, pour them into the potato masher, or if you prefer, after peeling them, you can mash them with a fork.

Now add a sprinkling of nutmeg to the mashed potato mixture to taste, two eggs and a pinch of salt. Start kneading quickly until you get a homogeneous, soft and compact consistency.

Once the right consistency is obtained, you can start preparing the gnocchi. Meanwhile, boil the water for the gnocchi. Now take a part of the dough and create loaves with a thickness of about 2-3 cm. Cut the loaf and get gnocchi. If you have the rigagnocchi you can give it an extra touch, or you can also create the lines with the prongs of a fork.

Now that the gnocchi are ready to cook, pour them into the water and drain them after a few minutes. Pour the garlic clove into a pan with the oil and add the tomato sauce.

For the tomato sauce

Pour the tomato sauce into a pan and season with salt and oil to taste. Then add the freshly cooked potato gnocchi.

Still in the pan (or if you prefer in a pyrophile) add the mozzarella into small pieces and continue to mix with the heat off.

Keep stirring until you reach a gooey consistency. For a special touch we served the gnocchi with a previously prepared Pecorino Romano wafer.

For the final touch, add plenty of Pecorino Romano and basil leaves. Have a good meal!

Who invented Gnocchi alla Sorrentina?

According to legend, gnocchi appear to have been born in Campania, more precisely in Sorrento, in Piazza Tasso. A chef from Sorrento began experimenting with cooking potatoes until he created rounded pieces, called gnocchi. To flavor the dish he decided to add mozzarella from the nearby town of Agerola, fresh basil and grated cheese. The scent of the new culinary invention immediately spread throughout Sorrento. Some men led to the tavern by their exquisite sense of smell were the first to taste that newly created delicacy. Thus, Sorrento gnocchi was born, a first course that will make the history of Italian cuisine and beyond.

How many calories does a plate of Sorrento gnocchi have?

Referring to 100 grams of cooked potato gnocchi, the calories are on average 147 kcal. Obviously these quantities vary based on the type of seasoning and the ingredients with which this food is made.

When were gnocchi born?

gnocchi have very ancient origins, dating back to the 16th century, the period in which the importation of potatoes from America began.

Why are they called gnocchi?

The term gnocco means "knot" and refers to something harder, just like the "knuckles" of the fingers.