Gnocchi alla Sorrentina (Mozzarella)

2 hours
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  • Prep Time: 1 hour
  • Total Time: 2 hours
  • Yield: 4-6 1x

Ingredients

  • 1 pound fresh mozzarella, thinly sliced

For the Gnocchi:

  • 9 Russet or Idaho potatoes, scrubbed (about 6+ pounds)
  • 1 teaspoon ground white pepper
  • 1 egg yolk
  • 3 cups flour (plus additional for dusting)
  • Salt

For the Sauce:

  • 1/2 cup olive oil
  • 1 onion, finely chopped
  • 1 28 ounce can peeled plum tomatoes, puréed
  • Salt, to taste
  • Freshly ground black pepper, to taste

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Instructions

For the Gnocchi:

  1. Heat the oven to 350° F degrees. Pierce the potatoes with a fork and bake until soft, or for about 90 minutes. While still hot, cut the potatoes in half and scoop out the middle. When cooled, pass the potato through a potato grater. Add the white pepper and then the egg yolk. Add about 1 cup of flour to the mixture. Mix thoroughly with a fork or pastry cutter and then form a ball. On a well-floured work surface, knead and fold mixture until the flour is incorporated, adding another 1 to 2 cups along the way. The dough should not feel sticky, so add a little more flour if necessary. Cover with flour and let rest for five minutes. Divide dough into 8 pieces. Roll out each piece into a long tube of about 1 inch thick and then cut into lengths about 1 inch long. Next, use a fork to make each piece into the shape of gnocchi, by rolling each piece up and down the tines of the fork. (If you do not plan to use the gnocchi within an hour or so, freeze them until ready.)

For the Sauce:

  1. In a large skillet, over medium heat, sauté the onion in the olive oil until golden. Add the tomato, salt and pepper to taste. Reduce the heat to low and simmer for about 30 minutes, stirring regularly, until reduced.
  2. Bring a large pot of salted water to a boil. Cook the gnocchi for about 2 minutes and drain. Place in a baking dish and mix in most of the sauce. Cover with the sliced mozzarella and the remaining sauce. Bake at 350 degrees for about 15 minutes, or until the mozzarella is melted and golden.
  3. Serve immediately.

Ed's Review

Happy New Year. This year, I have once again considered many possible new years resolutions, but have again decided to ignore all of them. Instead, I thought it better to stick with what I do best: suggest New Year's resolutions for everyone else. So here goes: eat less, drink less, sleep more, give more, take less, and get busy with work and that hobby you've been putting off. Let me know how it goes.

And one easy one: eat more Sunday Pasta. Given the polar vortex enveloping the nation, I thought we should go baked this week. gnocchi alla sorrentino is a sure fire comfort food, perfect to ring in the cold new year.  Start with your resolutions next Monday.

Buon Anno Nuovo e Appetito!

Edwin Garrubbo

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