Gnocchi Alla Sorrentina (Baked Gnocchi With Tomato and Mozzarella) Recipe

[Gnocchi-making photographs: Vicky Wasik. All others: Daniel Gritzer]

Shut your eyes and believe a effervescent baking dish stuffed to the brim with plump potato gnocchi, melted mozzarella cheese, summer-sweet tomato sauce, and aromatic basil, crowned with a crispy crust of Parmigiano-Reggiano. That is gnocchi alla Sorrentina, a baked pasta from Sorrento, a the city simply south of Naples at the Amalfi coast. It merits simply as a lot consideration as loved pastas “al forno” like lasagne alla Bolognese and baked ziti.

With so few parts—simply potato gnocchi, tomato sauce, mozzarella, basil, and Parmesan—there are in reality most effective two belongings you will have to know to make it value your whilst.

Gnocchi Alla Sorrentina Rule 1: Face up to Shortcuts

I will simply see the gears delivering such a lot of readers’ minds: “This may well be such a very easy weeknight dish, if most effective I purchased some packaged gnocchi, grabbed a jar of pre-made tomato sauce, and skipped the little Italian store downtown the place they promote the great mozzarella in want of the low-moisture stuff within the grocery store dairy aisle.”

I realize it’s tempting, however do not give into the ones urges. Those that do may not be pleased with the effects, then they’re going to depart upset opinions in this recipe, and we’re going to all be unhappy.

As with such a lot of Italian recipes, the spare elements are laid naked, and lesser-quality pieces have nowhere to cover. You want the good things right here: home made gnocchi, a handy guide a rough tomato sauce produced from passata (or whole canned tomatoes in purée), and in reality contemporary, made-that-day fior di latte (cow’s milk mozzarella)—the milkier, the easier.

K, I am exaggerating just a little. You may be capable of escape with second-tier contemporary mozz, that several-days-old stuff that is referred to as “contemporary” however in reality is not. It’s going to soften and nonetheless be tasty. However please steer clear of low-moisture mozzarella, which melts smartly however has none of that contemporary milk taste—it may not do you any favors right here.

And the tomato sauce? A just right one will do the process, even supposing it comes from a jar, nevertheless it may not be somewhat appropriate. As a substitute of the best right-off-the-vine, ripe tomato taste, you’ll be able to get a heavy dose of garlic and specks of woody dried oregano. Save that stuff for meatballs, if you’ll.

As for the gnocchi, I am getting it—they are essentially the most hard phase. In fact purchasing them is fascinating. However packaged gnocchi most often style like compressed cardboard, and there aren’t any robust flavors in gnocchi alla Sorrentina to hide that up. And talking of gnocchi…

Gnocchi alla Sorrentina Rule 2: Put out of your mind Feather-Mild Gnocchi

Gnocchi “as gentle as clouds” have develop into a food-world fetish, and whilst there may be not anything incorrect with striving for that, it is usually no longer a demand of excellent gnocchi. For a dish like gnocchi alla Sorrentina, it might also be an issue. The series of blanching the gnocchi, then tossing them in sauce, then spooning them right into a baking dish, then baking them, and in spite of everything scooping out parts onto serving plates places the little potato dumplings thru a large number of dealing with, and thus the chance of breaking aside and collapsing in consequence.

For a recipe like this, you want gnocchi that experience sufficient construction that they’re going to hang their form and may not soften right into a starchy potato porridge via the top of cooking. This implies including extra flour than the naked minimal one may use when feather-light gnocchi are the purpose. The amount of flour indexed within the recipe beneath is greater than I may use for the lightest gnocchi, however it is nonetheless simply a place to begin: You could wish to upload extra flour, relying on how humid your kitchen and potatoes are, to succeed in a dough this is wet and mushy and will hang its construction. Too little, and the ensuing rainy and sticky dough would possibly depart you with a mashed-potato casserole, no longer gnocchi alla Sorrentina.

That is hardly ever a compromise—home made gnocchi with just a little further heft are nonetheless worlds higher than the most productive packaged stuff.

Leave Your Comment