The Secret to Perfect Gnocchi (Gnocchi alla Sorrentina Recipe)

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta

Part-skim mozzarella reduces fat while still melting well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a more affordable cheese with similar flavor.

Break the ricotta in a bowl with a fork until it is soft and firm.

Add the flour to the ricotta and mix slightly.

Add 4 tablespoons of grated pecorino cheese (or more if desired) to the mixture.

Crack one egg into the mixture and combine using your hands to form a dough.

Transfer the dough to a chopping board and knead gently, folding and pressing without overworking it.

If the dough is too wet, add more flour as needed.

Let the dough rest in the fridge for about 10 minutes.

After resting, roll out the dough gently from the middle to create a flat surface, adding flour to prevent sticking.

Cut the dough into strips, ensuring they are not too thick, and shape them into gnocchi.

Place the shaped gnocchi on a tray with flour to prevent sticking and cover them while preparing the sauce.

In a cast iron skillet, heat 4-5 tablespoons of extra virgin olive oil over low heat.

Crush the garlic and add it to the skillet, cooking gently to avoid burning.

Add a splash of water to the skillet to prevent the garlic from burning and let it cook for about 20 seconds until it bubbles.

Add the homemade tomato sauce to the skillet with the garlic and let it simmer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens