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ItalianMedium

Gnocchi alla Sorrentina

AT

By

Ago Tanfossi

Chef and recipe curator at Global Cucina

Published on March 13, 2026

Updated on April 21, 2026

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1 hr 25 min
Capolavoro Score 4.7/5 · 71 votes
Gnocchi alla Sorrentina

Ingredients

  • 1 kg Red potatoes, Converted to US standard.
  • 300 g Flour
  • 1 Egg
  • 20 g Salt
  • 100 g Semolina
  • 600 g Tomato Paste, No change
  • 6 Basil
  • 1 garlic
  • 50 ml oil
  • 250 g mozzarella
  • 70 g Parmesan Cheese

Equipment

  • Large Pot
  • Peeler Or Potato Ricer
  • Work Surface
  • Gnocchi Board
  • Fork
  • Baking Dish
  • Tray Lined With A Clean Cloth
  • Slotted Spoon
  • Spoon
  • Pan For SautéIng

Instructions

  1. 1

    Wash and cook the potatoes until soft; prepare the sauce by sautéing garlic in oil, adding tomato puree and cooking for 30 minutes.

  2. 2

    Drain the potatoes, sift flour onto a work surface, and create a well. Mash the potatoes into the center with a potato ricer or peeler, then add eggs and salt, kneading quickly to form smooth dough.

  3. 3

    Shape the dough into logs, dust them with semolina, and cut into gnocchi. Cook in batches in boiling salted water; once cooked, transfer to a bowl with the tomato sauce.

  4. 4

    Layer the gnocchi, mozzarella, and Parmesan cheese in a baking dish. Bake for 5 minutes in a preheated oven at 250°C in grill mode. Serve hot!

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