Gnocchi Alla Sorrentina Recipe – Step by Step Guide :- The delectable Italian meal known as “Gnocchi alla Sorrentina” is said to have originated in the stunning region of Sorrento. Pillowy potato gnocchi, rich tomato sauce, fresh basil, and creamy mozzarella cheese are the components that make up this delicious and comfortable dish. In a way that is uncomplicated but satiating, this recipe mixes together the flavours that are characteristic of Southern Italy. Let’s get started on the process of preparing this delectable dish step by step.
Gnocchi Alla Sorrentina Recipe – Step by Step Guide
The mouthwatering Italian dish known as “Gnocchi alla Sorrentina” is supposed to have originated in the scenic region of Sorrento, which is located in the south of Italy. The components that come together to form this delectable and cosy dish are the pillowy potato gnocchi, the rich tomato sauce, the fresh basil, and the creamy mozzarella cheese.
Ingredients:
For the Gnocchi:
- 2 pounds (about 900g) potatoes, preferably Russet
- 1 ½ cups (180g) all-purpose flour, plus extra for dusting
- 1 egg, lightly beaten
- Salt, to taste
For the Tomato Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 can (14 oz / 400g) crushed tomatoes
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh basil leaves, torn, for garnish
For Assembly:
- 1 cup (about 125g) fresh mozzarella cheese, diced
- Grated Parmesan cheese, for serving
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Instructions:
To begin, bring the potatoes to a boil in salted water until they reach the desired tenderness. Depending on the size of your potatoes, this preparation should take approximately fifteen to twenty minutes. After the potatoes have been cooked, they should be drained and allowed to cool down slightly. The potatoes should be peeled while they are still warm because it is much simpler to work with them at this specific stage.
In order to achieve a smooth and lump-free texture, the potatoes should be mashed using either a potato ricer or a potato masher. If you want to avoid the potatoes becoming gluey, you should avoid using a food processor. Using a surface that has been dusted with flour, spread the mashed potatoes out. Create a well in the middle of the mixture, then add the egg that has been beaten along with a little bit of salt.
The flour should be gradually incorporated into the potato mixture while the mixture is being gently kneaded until a soft dough is formed. Ensure that you do not over-knead the dough, since this might cause the gnocchi to become tough. The dough should be divided into manageable sections, and each portion should be rolled into a long rope with a thickness of around one inch (2.5 cm).
To keep the ropes from sticking together, use a knife that has been sprinkled with flour and cut them into bite-sized pieces.
Through rolling each individual piece over the tines of a fork or a gnocchi board, you may give the gnocchi the traditional ridges that they are known for. This step is not required, although it does give the gnocchi a rougher texture.
For optimal results, heat the olive oil in a big skillet over medium heat. After adding the garlic that has been minced, sauté it for approximately a minute until it becomes aromatic. After adding the smashed tomatoes, dry oregano, salt, and pepper, pour the mixture into the mixture.
After stirring to mix, let the sauce to simmer at a low temperature for approximately ten to fifteen minutes to enable the flavours to come together. When necessary, adjust the seasoning. While you are preparing the gnocchi, take the sauce off the stove and move it to a separate location.
Create a boil in a large saucepan of water that has been seasoned. Gnocchi should be dropped into the boiling water in batches, taking care not to overcrowd the pot. They should be dropped with care. The gnocchi should be cooked for around two to three minutes, or until they float to the surface of the water.
A slotted spoon should be used to transfer the cooked gnocchi to a strainer so that it may drain. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). A thin layer of the tomato sauce should be put over the bottom of a baking dish. First, arrange half of the gnocchi that has been cooked on top of the sauce.
A portion of the diced mozzarella should be sprinkled over the gnocchi, and then additional tomato sauce should be ladled on top. For the remaining gnocchi, mozzarella, and sauce, repeat the layering process described above. The final step is to finish by sprinkling some grated Parmesan cheese on top.
The gnocchi alla Sorrentina should be baked in an oven that has been warmed for around twenty to twenty-five minutes, or until the cheese is melted and bubbling and the sauce is heated all the way through. After it is finished cooking, take the dish out of the oven and allow it to cool down a little bit before serving.
Nutritional Information :
- Calories: 450-500 calories
- Protein: 15-20g
- Carbohydrates: 50-60g
- Fat: 20-25g
- Fiber: 5-7g
