Gnocchi alla Sorrentina

Chef Scott Tacinelli & Angie Rito

Featuring: Belgioioso & Mutti


For The Gnocchi:
  • 1 1/2 pounds russet or white potatoes (from about 3-4 medium potatoes)
  • 1 tablespoon potato starch
  • 2 teaspoons kosher salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 3 tablespoons grated parmesan
  • 1 large egg
For The Sauce:
  • 1-14 oz can finely chopped tomatoes, such as Mutti Polpa
  • 3 tablespoons olive oil
  • 2 tablespoons chopped garlic
  • 1 teaspoon kosher salt
  • 3 tablespoons unsalted butter
  • 2 sprigs basil
  • Pinch sugar, optional
To Cook and Assemble:
  • 1⁄2 cup kosher salt
  • 3 tablespoons grated parmesan
  • 1⁄2 cup stracchino cheese, such as Belgioioso Crescenza Stracchino
  • 1 sprig basil, picked
  • Freshly cracked black pepper
  1. Heat oven to 400°F. Prick the potatoes with a fork and place on an oven-safe dish in the oven. Bake until soft, about 1 hour. Remove the potatoes from the oven and allow to cool enough to handle. Peel the potatoes and pass through a ricer or food mill (if you don’t have either you can press the cooked potato through a colander or fine-mesh sieve with the back of a spoon). You should have about 2 packed cups of riced potato. Allow potatoes to cool completely. 
  2. In the bowl of a stand mixer fitted with paddle attachment, mix the potato with potato starch, salt, black pepper, parmesan, and flour on low speed until combined, about 1 minute (If you do not have a stand mixer, this step can be done by hand.)
  3. Turn the mixture out on a clean work surface covered with 1/4 cup of the remaining flour. Using a large spoon, scoop out about 1 cup of gnocchi dough and dust the top with more flour. Using both hands, roll the dough into a log about 12 inches long and 1 inch in diameter. Repeat the process with the rest of the dough, flouring each. You should have 4 rolls. Using a bench scraper or a chef’s knife, cut across the rope in 1 inch increments to make individual gnocchi. You should have about 50-55 gnocchi. Place the gnocchi on a lightly floured baking sheet in the refrigerator, cover loosely with plastic wrap, and allow to chill for at least 1 hour before cooking, or up to 12.
  4. Process the chopped tomatoes in a blender until smooth. Set aside. To prepare the sauce, heat the garlic in a medium pot or large saute pan over medium-high heat. Add garlic and salt. Cook until the garlic is lightly toasted and fragrant, about 2 minutes. Add the pureed tomatoes and stir well, bringing up to a boil. Bruise the basil gently with the back of a knife, then add to the mixture. Add butter and stir well until melted into the sauce. Taste sauce and add a pinch of sugar, if desired. Turn off the heat and allow basil to steep for at least ten minutes, then remove the basil and discard.
  5. Cook the gnocchi: In a large pot over medium-high, bring 4 quarts of water and 1/2 cup salt to a boil. Carefully drop the gnocchi into the water, working in batches to avoid overcrowding. Cook until the gnocchi float, 1 1/2-2 minutes. Scoop the cooked gnocchi out with a slotted spoon or mesh strainer and drop them into the sauce. Bring the sauce up to a simmer over medium-low heat after adding the gnocchi and gently swirl the gnocchi with a spoon, ensuring they are all coated with the sauce.
  6. Transfer the gnocchi to a casserole dish. Top with dollops of stracchino cheese and sprinkle the top with grated parmesan. Place the dish under a broiler and allow to cook until melted, about 4-6 minutes, until cheese has completely melted. Remove from oven and top with a few cracks of freshly ground pepper, and picked basil for garnish.

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