Sorrento Style Gnocchi

January 30, 2010  |  By The International Kitchen
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Sorrento Style Gnocchi

April 2008

Sorrento Style Gnocchi
The International Kitchen is very pleased to share one of our favorite recipes from our best selling cooking school on the Amalfi coast, A Mediterranean Cooking Experience!
This recipe comes straight from Italy in hopes you can make this traditional creation in your own kitchen. If
you have any questions…then come to Italy and ask the chefs yourself!

Gnocchi alla SorrentinaIngredients: Cherry Tomato Sauce

  • 1 bunch cherry tomatoes (approx.20)
  • 2 tbl. olive oil
  • 1 sprig of basil
  • sea salt
  • 1 clove of garlic

Preparation of sauce

1. Wash and cut the cherry tomatoes into quarters.

2. In a frying pan put the garlic and the olive oil and fry until golden.

3. Add the tomatoes to the frying pan with half of the fresh basil and a pinch of salt.

4. After approx. 10 minutes this delicious sauce will be ready.
Gnocchi making class in Italy

Ingredients: Gnocchi (per 2 portions)

  • 1 medium sized potato
  • 1 cup of flour
  • 1 egg yolk
  • salt
  • 1 tbl. of olive oil

Ingredients: Dressing

  • 1 slice of mozzarella cut in small cubes
  • fresh cherry tomato sauce (already prepared)
  • fresh basil
  • grated Parmesan cheese

Homemade potato gnocchi

Preparation of gnocchi

1. Wash the potato. Boil in salted water until cooked (about 40 minutes). Peel the potato, mash it and leave to cool on the work surface.

2. Make a well in the center of the potato; add part of the flour all around, put the egg yolk in the well, salt, olive oil. Mix lightly to obtain a dough.

3. Roll into a “sausage” and then cut into small pieces. Toss them in a sieve to remove excess flour. Cook the gnocchi in boiling salted water for approx. 1 minute, or until they rise to the water surface, then drain them.

4. In a frying pan, add the tomato sauce prepared before, and the gnocchi. Mix while adding the mozzarella, already cut in small pieces, until melted. At the last moment add basil and some parmesan. Put in an oven proof dish, add more parmesan on top and bake your gnocchi for about 15 minutes at 350F.


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