100. Gnocchi alla Sorrentina

Name: 100. Gnocchi alla Sorrentina
Cuisine: European, Mediterranean, Italian
Ingredients: 1.2kg potatoes, peeled; 400g cake flour; 1 egg; Plain flour, for dusting; 700g tomato passata; 1 tbsp olive oil; 1 bunch basil leaves; 300g fior di latte, cut into small 1cm cubes; 75g parmigiano reggiano, grated; 75g pecorino Romano, grated; 1 tbsp olive oil, for greasing ramekins; 2 tbsp olive oil; 1 onion, sliced; 1 bunch rainbow chard, stems and leaves separated; 2 zucchini, cut lengthways and finely sliced; 50ml verjuice

5 steps

This is a really cool way to elevate store bought gnocchi - if you can be bothered making them yourself, won’t be sorry. I would expect around 150-200g of fresh store bought gnocchi per person if you’re doing that. If you can’t get fior di latte - as I can’t - get bocconcini and squeeze them of water so they get dry. Failing that, the next closest cheese would be mozzarella.

Updated at: Thu, 17 Aug 2023 07:30:13 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories809.3 kcal (40%)

Total Fat29.8 g (43%)

Carbs99.1 g (38%)

Sugars5.5 g (6%)

Protein32.4 g (65%)

Sodium708.1 mg (35%)

Fiber7.5 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Step 1

Peel potatoes and boil in lightly salted water until just cooked all the way through, usually about 20 mins. Remove and mash through a potato ricer. Spread out mash potato and allow to cool. Add egg to potatoes, then sprinkle flour, and bring the dough together. Knead gently to bring together, but not like pasta dough. Just bring it together. Ideally you want as little flour in the dough as you can get away with, but I find the amount I’ve listed is pretty consistently bullet-proof. If the dough is still wet, add more flour, but hopefully you won’t need to. Dust a little plain flour on your bench top or a chopping board. Cut a small portion of dough off, and then roll into a sausage like log. Cut pieces to get pillow shaped gnocchi. Toss them in a little more flour, to ensure the newly exposed sides are also covered. You can also imprint them with a fork, which is also pretty traditional. Arrange in one layer on a tray.

Step 2

In a large bowl, pour the passata and the olive oil, and tear the basil leaves into the bowl too. Season to taste with salt and pepper if needed.

Step 3

Cook gnocchi in a large pot of salted boiling water for a few minutes, until they rise to the surface. That’s when they’re ready to be drained. However, you’ll find it’s very difficult to add all the gnocchi to the boiling water simultaneously, and they cook so quickly that you can’t delay! So rather than using a colander to drain the entire pot, use a wok strainer with a handle to drain gnocchi once they rise, and add immediately to the bowl with the tomato and basil sauce. Allow the gnocchi to cool in the sauce.

Step 4

Heat the oven to 225 degrees Celsius, oven + grill (broiler) setting. Make the side dish by sautéing the onion, then adding the zucchini, and sliced stems of the chard. Toss in the verjuice for acidity, and roll 5-6 of the chard leaves up together into a cigar and finely slice. Add these to the pan, season with salt, with the lid on, and cook until tender.

Step 5

Put half of the cheeses into the bowl with the gnocchi and sauce and stir through, then spoon the mixture into ramekins so everyone gets a personalised serving. Top with the remaining fior di latte, then finally pecorino and parmesan, so it’ll form a crust. Bake the ramekins in the preheated oven for 15 minutes. Allow it to rest for 5 minutes before serving because it will be very hot.