The Secret to Perfect Gnocchi (Gnocchi alla Sorrentina Recipe)

By Vincenzo's Plate · 45 min

Ingredients

Instructions

1. Mash the ricotta with a fork in a bowl until it breaks down, then press it through a strainer into the flour and mix.
2. Add the pecorino and mix again, then add the egg and bring everything together by hand into a dough.
3. Knead the dough by hand for 10 minutes until it forms a pliable ball, then move it to a floured board.
4. Knead gently with a press-and-fold motion, avoiding overworking, then roll the dough over the flour and ricotta bits to finish.
5. Wrap the dough in plastic wrap and chill in the fridge for about 10 minutes so it holds its shape.
6. Dust the board with flour and gently roll the dough into a thick flatbread, turning and adding flour as needed to prevent sticking.
7. Cut the flatbread into strips about 1 inch wide, roll each into a thin log about finger thick, then slice diagonally into pieces about ¾ inch long.
8. Toss the gnocchi lightly in flour, spread them on a tray lined with a baking sheet and refrigerate.
9. For the sauce, heat EVOO and crushed garlic in a cast iron skillet over low heat with a splash of water; once the garlic bubbles, add the passata, salt and pepper.
10. Simmer the sauce on low for at least 10 and at most 20 minutes, then set aside.
11. Boil a large pot of water with 1 tablespoon of sea salt, cook the gnocchi until they float, then drain them.
12. Return the sauce to the heat, add the cooked gnocchi, toss gently, then turn off the heat.
13. Cube the buffalo mozzarella, stir half into the sauce with the pecorino, then add basil and stir again.
14. Scatter the remaining mozzarella on top.
15. Preheat the oven to 180°C (356°F). Put the skillet under the grill and bake for 5 to 8 minutes until the cheese melts and forms a golden crust on top.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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GarlicOnionEggCheeseMozzarella cheesePecorino cheeseRicotta cheesePassata