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- 1
Make the gnocchi dough
Bring the water to a boil. Put the flour in a large bowl and make a well in the center, then pour the boiling water into the well. Using the handle of a wooden spoon, stir the water into the flour as fast as you can while it's still hot, pulling in as much flour as the water will take. Keep stirring until it's cool enough to touch, then knead gently by hand until you have a rough dough. Turn it onto a lightly floured counter and knead until it comes together. Keep it under a slightly damp cloth so it doesn't dry out on you.
- 2
Roll and shape
Dust a tray with the semolina so nothing sticks. Cut off a slice of dough and roll it into a long rope about the thickness of your thumb, keeping it even end to end. Cut the rope into half-inch to three-quarter-inch pieces — pick one size and stay honest about it. Roll each piece down the back of a fork or a wooden gnocchi board to give it those ridges that grab the sauce. Lay them on the tray and cover with a clean towel until you're ready to cook.
- 3
Make the tomato sauce
Warm the olive oil in a wide saute pan over medium-high heat. Crush the garlic cloves and add them, cooking just until they start to color, then stir in the chopped parsley. Turn the heat to high and add the tomatoes, crushing them with your spoon; cover for about 30 seconds until the spitting settles down. Lower the heat a touch and simmer at a lively pace — this is a quick sauce, not a long one. Add the salt and cook 5 to 7 minutes, stirring often, until it thickens. Don't let it go too far. Off the heat, tear in the fresh basil.
- 4
Cook the gnocchi
Bring a big pot of well-salted water to a rolling boil. Drop the gnocchi in — do it in two batches so they don't crowd and stick. When they float to the top, give them another 3 to 4 minutes, then lift them out with a strainer.
- 5
Assemble
Spoon a little sauce into the bottom of a bowl, then start layering in the drained gnocchi with more sauce as you go. Chop most of the mozzarella into small pieces and fold it in along with the grated Parmesan. Mix gently. If it looks dry, loosen it with a spoonful of the gnocchi cooking water.
- 6
Bake and serve
Divide everything into oven-proof bowls, set them on a tray, and bake at 400F (200C) for about 20 minutes, until bubbling and hot all the way through. Tuck a piece of fresh mozzarella and a sprig of basil into the center of each and bring it to the table right away.
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Gnocchi alla Sorrentina
Created by: PastaAndProsciutto
Ingredients
- 3 1/2 cup all-purpose flour
- 12 oz water
- 1/2 tbsp semolina
- 4 tbsp extra virgin olive oil
- 3 garlic
- 1 tbsp Italian parsley
- 28 oz canned whole tomatoes
- 1 1/2 tsp salt
- 8 fresh basil
- 8 oz fresh mozzarella
- 3 tbsp Parmesan cheese
Instructions
- Make the gnocchi doughBring the water to a boil. Put the flour in a large bowl and make a well in the center, then pour the boiling water into the well. Using the handle of a wooden spoon, stir the water into the flour as fast as you can while it's still hot, pulling in as much flour as the water will take. Keep stirring until it's cool enough to touch, then knead gently by hand until you have a rough dough. Turn it onto a lightly floured counter and knead until it comes together. Keep it under a slightly damp cloth so it doesn't dry out on you.
- Roll and shapeDust a tray with the semolina so nothing sticks. Cut off a slice of dough and roll it into a long rope about the thickness of your thumb, keeping it even end to end. Cut the rope into half-inch to three-quarter-inch pieces — pick one size and stay honest about it. Roll each piece down the back of a fork or a wooden gnocchi board to give it those ridges that grab the sauce. Lay them on the tray and cover with a clean towel until you're ready to cook.
- Make the tomato sauceWarm the olive oil in a wide saute pan over medium-high heat. Crush the garlic cloves and add them, cooking just until they start to color, then stir in the chopped parsley. Turn the heat to high and add the tomatoes, crushing them with your spoon; cover for about 30 seconds until the spitting settles down. Lower the heat a touch and simmer at a lively pace — this is a quick sauce, not a long one. Add the salt and cook 5 to 7 minutes, stirring often, until it thickens. Don't let it go too far. Off the heat, tear in the fresh basil.
- Cook the gnocchiBring a big pot of well-salted water to a rolling boil. Drop the gnocchi in — do it in two batches so they don't crowd and stick. When they float to the top, give them another 3 to 4 minutes, then lift them out with a strainer.
- AssembleSpoon a little sauce into the bottom of a bowl, then start layering in the drained gnocchi with more sauce as you go. Chop most of the mozzarella into small pieces and fold it in along with the grated Parmesan. Mix gently. If it looks dry, loosen it with a spoonful of the gnocchi cooking water.
- Bake and serveDivide everything into oven-proof bowls, set them on a tray, and bake at 400F (200C) for about 20 minutes, until bubbling and hot all the way through. Tuck a piece of fresh mozzarella and a sprig of basil into the center of each and bring it to the table right away.