Gnocchi alla Sorrentina

Method

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1. Bake the potatoes whole at 200°C / 390°F for 60 minutes until completely soft. Halve them and scoop the flesh out while still hot.

   Mark done Start 60 min timer

2. Pass the flesh through a ricer onto a work surface and spread it out to steam dry for 5 minutes.

   Mark done Start 5 min timer

3. Scatter over the flour, salt and a grating of nutmeg, add the yolk, and bring it together with light hands. Stop the moment it coheres — kneading develops gluten and toughens gnocchi.

   Mark done

4. Roll into ropes 2 cm thick, cut into 2 cm pillows, and roll each down the back of a fork if you want ridges.

   Mark done

5. For the sauce, fry the garlic in the olive oil for 1 minute, add the passata, salt and sugar, and simmer 20 minutes. Tear in most of the basil.

   Mark done Start 1 min timer

6. Boil the gnocchi in well-salted water in batches. They are done about 30 seconds after they float.

   Mark done Start 30 sec timer

7. Lift them straight into the sauce with a slotted spoon and fold gently.

   Mark done

8. Divide between individual baking dishes, scatter with mozzarella and Parmesan, and bake at 220°C / 430°F for 12 to 15 minutes until blistered.

   Mark done Start 12 min timer

9. Rest 5 minutes and finish with the remaining basil.

   Mark done

Chef’s Tips

• Bake the potatoes, never boil them. It is the single biggest factor in light gnocchi.
• Use as little flour as will hold the dough together. More flour is more certainty and less pleasure.
• Test one gnocco before rolling the rest — if it disintegrates, work in another spoonful of flour.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A Campanian red or a rosato
• A sharp green salad
• Bread for the dish

Storage & Reheating

Uncooked gnocchi freeze 2 months on a tray, then bagged; boil from frozen. Assembled, it keeps 2 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.