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Gnocchi Alla Sorrentina are a delicious and satisfying first course originating from the Campania region. Made with starchy potatoes and dressed with a flavorful tomato sauce, grated Grana cheese and melting mozzarella, these gnocchi are a real delight all year round. Perfect for a tasty lunch or dinner, they are simple to prepare and full of flavor.
Step 1 of 11: For the gnocchi: I prepare 150 g of flour on the work surface
Step 2 of 11: I wash the potatoes and boil them with the skins on for about 10 minutes
Step 3 of 11: I peel them while still hot and immediately pass them through a potato ricer onto the flour
Step 4 of 11: I add the egg, the cheese and a grating of nutmeg. I knead well, adding a little more flour on the work surface but only for a short time because if too much is absorbed they would become gummy
Step 5 of 11: I divide the dough into 4 parts which I lengthen by rolling with the palms of my hands on a well-floured work surface to obtain ropes about the thickness of a finger which I cut into 2 cm pieces
Step 6 of 11: If desired, the gnocchi prepared this way can be pressed with a finger against the back of a grater or on a fork
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk
Step 7 of 11: Cooking: I drop the gnocchi into plenty of salted boiling water and as they come to the surface I take them with a slotted spoon and put them in a slightly oiled bowl
Step 8 of 11: I take 4 small baking dishes and in each I pour a tablespoon of tomato sauce, then in layers I place the gnocchi, mozzarella cut into strips, a tablespoon of tomato sauce, some diced tomatoes, a few basil leaves, a pinch of oregano and a sprinkle of cheese
Step 9 of 11: I repeat the same process with the remaining gnocchi, mozzarella and other ingredients
Step 10 of 11: I put them in a preheated oven at 150 degrees C until the cheese is well gratinated
Step 11 of 11: I place a couple more basil leaves on top and serve
| Average values | Per serving468 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,660 kJ636 kcal | 568 kJ136 kcal |
| Fat | 27.99 g | 5.98 g |
| of which saturated fatty acids | 12.07 g | 2.58 g |
| Carbohydrates | 66.08 g | 14.12 g |
| of which sugars | 8.14 g | 1.74 g |
| Fibre | 4.77 g | 1.02 g |
| Protein | 28.78 g | 6.15 g |
| Salt | 2.85 g | 0.61 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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