Soft, pillowy potato gnocchi tossed in tomato sauce, covered with mozzarella and Parmesan and finished in the oven until bubbling. Gnocchi alla sorrentina comes from southern Italy, and in Argentina and Uruguay, where ñoquis are a beloved family tradition, it is one of the most popular ways to serve them.
Making gnocchi from scratch takes only potatoes, flour, an egg and salt. The key is a dry potato mash and just enough flour to hold the dough together, so the gnocchi stay light instead of chewy. It is the perfect cozy dinner for a cool fall Sunday.
Why you’ll love it
- Homemade gnocchi: tender and light, with simple pantry ingredients.
- Cheesy and comforting: melted mozzarella and Parmesan over tomato sauce.
- Meatless main dish that feeds the whole family.
Quick facts
Prep: 45 min
Cook: 25 min
Total: 1 hr 10 min
Servings: 6
Estimated cost per serving: $2.10
Contains: Wheat (gluten) · Eggs · Milk (mozzarella and Parmesan)
Ingredients
- 2.2 lb (1 kg) starchy potatoes, such as russets
- About 2 cups all-purpose flour
- 1 egg
- 1 tsp salt
- 3 cups tomato sauce
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- Fresh basil
Step-by-step method
-
Cook the potatoes. Boil the potatoes with their skins on, peel them and mash them into a dry purée.
-
Make the dough. Mix the potatoes with the egg, salt and just enough flour to form a soft dough.
-
Shape and cook the gnocchi. Roll the dough into ropes, cut them into gnocchi and cook them in salted boiling water until they float.
-
Add the sauce. Toss the gnocchi with the tomato sauce and transfer them to a baking dish.
-
Top and bake. Cover with the mozzarella and Parmesan and bake 10 to 12 minutes, until the cheese is melted and bubbling. Finish with fresh basil.
How to know it is done
The gnocchi are cooked as soon as they float to the surface of the boiling water. The finished dish is ready when the sauce bubbles around the edges and the cheese is fully melted and lightly golden on top.
Tips for the best result
- Measure and prepare all the ingredients before you start.
- Add the flour gradually and stop as soon as the dough holds together: too much flour makes heavy gnocchi.
- Adjust the salt and seasonings at the end of cooking.
Storage and reheating
Store leftovers in a tightly closed container in the refrigerator up to 3 days. Reheat gently so the gnocchi keep their best texture.
Approximate nutrition per serving
About 590 calories per serving. Nutrition is an estimate and varies with brands, substitutions and portion size.
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Leer esta receta en español: Ñoquis de Papa a la Sorrentina
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