Gnocchi alla sorrentina (baked gnocchi with tomato and mozzarella)
85 min · 42 g protein · 635 cals / serving
The Sorrento classic: soft homemade gnocchi tossed in a slow tomato and basil sauce, tucked into a dish under torn mozzarella and parmesan and baked until the cheese bubbles and strings. Blended cottage cheese in the dough, the way ricotta goes into ricotta gnocchi, makes them soft and tender, the sauce is generous, and a peppery rocket salad comes alongside.
Ingredients
Gnocchi
- 1 1/2 lb floury potatoes russet potatoes, baked or steamed whole, then peeled
- 1 cup cottage cheese (1%), drained in a sieve, then blended smooth
- 1/2 cup unflavoured whey protein
- 1 egg
- 1 1/3 cups all-purpose flour, plus a little for the board
- 3/4 tsp salt
- a grating nutmeg
Sauce
- 2 tsp olive oil
- 2 cloves garlic, sliced
- 2 1/2 cans (14 oz each) canned crushed tomatoes, or passata
- a large handful fresh basil, half in the sauce, half to finish
- 3/4 tsp salt
To bake
- 4 oz mozzarella cheese, torn or diced
- 1/4 cup grated parmesan
Rocket salad
- 4 big handfuls arugula
- 1 tbsp lemon juice
- 1 tsp olive oil
Steps
- Steam or bake the potatoes until completely tender, peel them while hot and press through a ricer onto the work surface. Let the steam escape for 5 minutes, then add the blended cottage cheese, whey, egg, salt and nutmeg. Work in the flour a little at a time with your hands, adding it until the dough no longer sticks to your hands. Roll into ropes as thick as a thumb and cut into 3/4 inch pieces.
- Warm the oil and garlic in a wide pan over medium-low heat until the garlic sizzles, add the tomatoes, half the basil and the salt, and simmer 20 minutes until thick.
- Heat the oven to 450°F. Spread the gnocchi on a lined baking tray and par-bake 10–12 minutes, until set and dry on the outside. Turn the oven down to 425°F. Boil the par-baked gnocchi briefly in salted water, lifting them out about 1 minute after they float, or tip them straight into the sauce.
- Fold the gnocchi into the sauce with the rest of the basil and tip into a baking dish (or four small ones). Scatter over the mozzarella and parmesan and bake 12–15 minutes, until the cheese is melted and spotted brown. Rest 5 minutes.
- Toss the rocket with the lemon juice, oil and a pinch of salt just before serving, and eat it alongside.
Good to know
Can I use shop-bought gnocchi?
Yes, about 900 g, straight into the boiling water. Homemade is lighter and softer, and the score with a typical packet is about 44 instead of 52.
Why are my gnocchi gummy?
Usually wet potatoes or too much kneading. Bake or steam them rather than boiling, let the riced potato steam dry, and mix the dough only until it holds together.
Can I make them ahead?
Freeze the uncooked gnocchi on a floured tray, then bag them. Cook straight from frozen, adding a minute to the boil.
Alternative
Per
- Calories
- 108
- Protein
- (27%)
- 7 g
- Fat
- (22%)
- 3 g
- Carbohydrates
- (52%)
- 15 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 320 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2538 kcal goes into the pot and 2623 g of ingredients comes out as about 2340 g of food: 108 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.