Gnocchi alla Sorrentina
Gnocchi alla Sorrentina
That aroma that fills the air when you’re simply sautéing garlic in extra virgin olive oil when you’re making a simple tomato sauce brings me back to my childhood in Queens. We often made a large pot of tomato sauce on weekends to have enough to last us a few days. For the ones that have experienced my fresh pasta class in person or online, you know that my favorite of all fresh pastas to make is gnocchi. These ethereal pillowy pieces of heaven taste really good with just about any sauce. This week’s recipe marries two of my favorite things, that simple yet aromatic sugo al pomodoro and ethereal, pillowy gnocchi. Add in some melted, stringy mozzarella cheese that clings to your fork, and warms your heart, then we have Gnocchi alla Sorrentina.
It’s a dish made in the style of Sorrento in the South of Italy, with a garlic based tomato sauce, basil and last but not least fresh Mozzarella! Fresh mozzarella has it’s origins in the Campania region of Italy, which is where the recipe hails from. Here we call it Mozzarella Fior di Latte, and there is also Mozzarella di Bufala DOP. The term indicates what type of milk the mozzarella is made with, and if you can’t get your hands on this specialty mozzarella use the type of fresh mozzarella you can get at your local market or Trader Joe’s, however it’s necessary that it’s ‘fresh’. That faux mozzarella that is found in most US supermarkets I’m not even sure if that’s real cheese, but I’m sure you’ll find some version of local fresh mozzarella that would work great.
Gnocchi is quite easy to make, I’ll link my recipe in which I share to use both 00 flour, as well as potato starch (it’s my secret, shhhh don’t tell). If you’re making GF gnocchi you can use just potato starch, but more of it until the dough holds it’s shape. The GF version is more fragile, but once it hits the water and the starches gelatinize it will hold it’s shape.
For those that are curious I’ve linked a video showing
Send me pics of that cheese pull! Tag me on IG @thedolcevitaexperience
Mise en Place
Ingredients:
Serves 4
2 whole garlic cloves
1 small can (400 gms) of whole peeled tomatoes
A few fresh basil leaves
125 gms (1/2 a cup to 1 cup) fresh mozzarella
Grated Parmigiano Reggiano as needed
EVOO
salt to taste
A pinch of sugar or more as needed
Method:
For the sugo, drizzle some EVOO in a pan, add the garlic cloves that have been smashed. Sauté until golden, takes just a few minutes. Add the canned tomatoes, stir and bring to a boil. Then lower to simmer and cook about 20 to 25 min. Mash the tomatoes with the back of the spoon, season with salt and a pinch of sugar at a time until the acidity is balanced. You can blend the sauce for a more elegant finish, I prefer to leave it chunky and rustic. Chop your basil, and add to the sauce. Take the mozzarella out of the water, and blot dry. Dice into small pieces and place on a paper towel to further blot the water until you are ready to use.
Parmigiano Reggiano, Garlic & Basil
Boil your gnocchi, they take just a few minutes. Pre-heat oven to 200 C (375 F). As soon as they float to the top they are done, and you can drain them, then add to the pan with the sauce. Add a generous sprinkling of the Parmigiano Reggiano, a splash of the pasta cooking water and stir. Add about half of the mozzarella to the gnocchi and stir. Place the gnocchi with the sauce, and cheeses in the pan already into a small oven proof pan. You want something small enough to contain the measure of gnocchi you’re using, as opposed to a really large plan where they will have too much space. Cover the gnocchi with the remaining fresh mozzarella, another sprinkling of Parmigiano Reggiano and place in the oven until the cheese melts. Once the cheese is melted you can remove, and wait a few minutes for the gnocchi to settle, then serve.
