Make the Gnocchi
These are much quicker and easier than making potato gnocchi. Just pour boiling water into flour, mix to a dough and you’re ready to start rolling! Definitely much less labor intensive and quicker to make!
Make the Sauce
Super quick and easy and the recipe card follows below.
Cook the Gnocchi
Carefully drop the gnocchi into salted water that is at a rolling boil. I cook them in two batches so they don’t stick and cook more quickly. Then remove them with a strainer.
Assemble the Ingredients
In a large pot or bowl, add a little sauce to the bottom and begin adding the drained gnocchi. Add more sauce and the rest of the cooked gnocchi. Add the chopped mozzarella and some grated Parmesan or Pecorino cheese. Gently mix to combine. Add a little of the water from boiling the gnocchi if it seems a little too dry.
Bake the Gnocchi alla Sorrentina
Put the gnocchi into oven-proof bowls, place on a tray and bake in a 400˚F (200˚C) oven for about 20 minutes. Remove when bubbling and completely heated through. Add one bocconcino of mozzarella to the center of each bowl with a sprig of basil, and serve.
Ingredients + Instructions:
- 3 1/2 cups (454 g) flour
- 12 ounces (355 ml) boiling water
- (a little semolina for dusting baking trays)MAKE THE GNOCCHI:
- Measure the water and put into a kettle or pot to boil. Place the flour in a large bowl and make a well in the center. Pour the boiling water into the well in the flour.
- Using the handle of a wooden spoon, stir the water into the flour as quickly as possible, mixing as much of the flour into the water as possible while the water is still hot.Continue stirring until the mixture is cool enough to handle, then begin to gently knead by hand until a rough dough is formed. Place onto a floured countertop and continue to knead gently.
- The dough should come together nicely, but it will become dry and hard quickly, so keep it covered with slightly damp cloth as you roll the gnocchi. Cut a slice of dough and begin to roll it into a long sausage shape on a lightly floured counter.
- Once the piece of dough is rolled into a uniform size from end to end, cut 1/2″ to 3/4″ (pick one size and make them all the same) pieces and no, this is not my best knife (cutting on granite is not recommended)!
- Now you are ready to start making rolling the gnocchi, but before you begin, sprinkle a baking tray lightly with semolina or fine corn meal, or even flour (but semolina works best so they don’t stick to the tray). If you don’t have the wooden gnocchi tool, use a dinner fork. Begin by holding one piece of dough with your thumb and two fingers, gently push your fingers into the dough, rolling it down the tool or fork until it is a circular shape.
- Place the finished gnocchi on the prepared tray and continue the rolling, cutting and shaping until all the dough has been used.
- Keep the gnocchi covered with a clean kitchen towel until you are ready to cook them.COOK THE GNOCCHI
- Carefully drop the gnocchi into salted water that is at a rolling boil. I cooked them in two batches so they don’t stick and cook more quickly. When they rise to the top, let them cook about 3 or 4 minutes, then remove them with a strainer.
- 8 oz of fresh mozzarella chopped into small pieces
- 3 Tbsp grated Parmesan or Pecorino cheese
- 4 bocconcini of fresh mozzarella
- sprigs of basilASSEMBLE THE DISH
- In a large pot or bowl, add a little sauce to the bottom and begin adding the gnocchi. Add more sauce and the rest of the gnocchi when it’s finished cooking. Add the chopped mozzarella and some grated Parmesan or Pecorino cheese. Gently mix to combine. Add a little of the water from boiling the gnocchi if it seems a little too dry.