Gnocchi di Ricotta alla Sorrentina
Cook: 40 mins | Total: 1 hrs 10 mins | Serves: 4 to 6 servings | Cuisine: italian
Have you ever felt intimidated by the thought of making gnocchi from scratch? The idea of rolling and shaping potato dumplings can seem daunting, but today, we’re shifting gears with a delightful twist: Gnocchi di Ricotta alla Sorrentina. This version is not only quicker to prepare, but the pillowy texture of ricotta gnocchi is simply irresistible. Imagine a dish where creamy whole milk ricotta combines with fresh basil, garlic, and vibrant San Marzano tomatoes to create a comforting meal that feels like a hug from Italy.
In this recipe, we’ll skip the lengthy potato prep and instead whip up a light and fluffy gnocchi that cooks in no time. With key ingredients like extra-virgin olive oil and just a sprinkle of kosher salt, you’ll find that making this Italian classic is easier than you ever imagined. The rich flavors meld together beautifully, creating a dish that’s perfect for any night of the week. Get ready to savor every bite of these delightful ricotta dumplings, topped with a fresh tomato sauce that brings the taste of Sorrento right to your table.
Gnocchi di Ricotta alla Sorrentina
Instructions
Step 1
Before we get started on our delicious Gnocchi di Ricotta alla Sorrentina, let’s set the stage by preheating your oven to 425 degrees F. This temperature is perfect for achieving that lovely golden crust on top of your gnocchi as it bakes. While the oven warms up, take a moment to gather your other ingredients and prepare your baking dish, making sure it's ready for all the goodness that’s about to come together. You'll be amazed at how the warm, bubbling gnocchi will fill your kitchen with an inviting aroma!
Step 2
To make the sauce, start by pouring a generous amount of olive oil into a large ovenproof skillet and place it over medium heat. Once the oil is shimmering, add minced garlic and sauté it for about 30 seconds to 1 minute, just until it’s sizzling and fragrant but not browned. Next, toss in your diced tomatoes along with the water you used to rinse out the tomato can—this helps capture every bit of goodness. Season the mixture with a teaspoon of salt and a sprinkle of black pepper.
Bring the sauce to a gentle simmer; you should see small bubbles rising to the surface. Stir in a handful of fresh basil leaves and let the sauce cook for about 10 minutes, stirring occasionally. You want it to thicken up slightly, which will enhance the flavors. Once it reaches that beautiful consistency, remove it from the heat but keep it warm while you prepare the gnocchi.
Step 3
To start, bring a large pot of salted water to a rolling boil over high heat; this is essential for cooking the gnocchi. While you’re waiting for the water, grab a large bowl and beat the eggs until they’re well mixed. Then, add in the ricotta cheese, grated Parmigiano-Reggiano, lemon zest, 1 teaspoon of salt, and a few grinds of fresh pepper. Use a fork to stir everything together until the mixture is smooth and creamy.
Next, add 3/4 cup of the flour to the bowl and mix it into the ricotta mixture until it forms a sticky dough. You can then transfer this dough onto a floured work surface. Begin kneading gently, adding a bit more of the remaining flour, a little at a time, until the dough is smooth and no longer sticks to your hands or the counter. This process should take about 3 to 5 minutes, and you’ll know it’s ready when it feels soft but holds its shape well.
Step 4
Start by generously dusting a clean baking sheet with flour, ensuring it’s well-coated to prevent the gnocchi from sticking. Take about a quarter of your dough and keep the rest covered with a kitchen towel to maintain its moisture. On your floured surface, roll this piece of dough into a long snake that's about ½-inch thick.
Using a paring knife that you've dipped in flour to prevent sticking, slice the dough into ½-inch pieces on a diagonal. This will give your gnocchi that lovely shape we all love. As you cut, make sure to dust the pieces lightly with flour to keep them from clumping together. Transfer each piece to your floured baking sheet and repeat the process with the remaining dough. Before you know it, you’ll have a beautiful batch of gnocchi ready for cooking!
Step 5
As the water reaches a rolling boil, gently add half of the gnocchi to the pot. This keeps the water temperature steady, ensuring that the gnocchi cook evenly. You’ll want to let them simmer for about 3 minutes or until they float to the surface and feel tender to the bite.
Once they’re cooked, carefully scoop them out using a spider or slotted spoon, letting any excess water drip off. Transfer them directly into the skillet with your sauce, giving everything a gentle stir to coat the gnocchi beautifully. Repeat this process with the remaining gnocchi, and watch as they absorb all that delicious flavor!
Step 6
To prepare the topping, gently stir the gnocchi in the sauce until they’re fully coated, ensuring every bite is flavorful. Next, take your mozzarella and tear it into small, uneven shreds, which will melt beautifully as they bake. Scatter the mozzarella evenly over the gnocchi, followed by a generous sprinkle of Parmigiano cheese.
Now, place the dish in a preheated oven set to 400°F (200°C) and bake for about 15 to 20 minutes, or until the top is golden brown and bubbling with excitement. Once it’s out of the oven, let it rest for 5 to 10 minutes to allow the flavors to meld together. When you serve it, don’t forget to add a little extra Parmigiano on top for that delightful finishing touch!
Nutrition Information
calories: 468
fat: 29g
carbohydrate: 27g
protein: 26g
fiber: 3g
sugar: 4g
servingSize: 1 of 6 servings
My Tip
When mixing the ricotta for your gnocchi, be sure to use a fork instead of a whisk. This helps maintain the ricotta's creamy texture without overworking it, resulting in light and fluffy gnocchi that will soak up that delicious tomato sauce beautifully.
Leftovers
To store your leftover Gnocchi di Ricotta alla Sorrentina, place it in a glass or ceramic container with a tight-fitting lid to maintain moisture. It’ll stay fresh in the fridge for up to three days. When you're ready to enjoy it again, reheat gently in a skillet over medium heat, adding a splash of water or olive oil to keep the gnocchi tender and the
Make It Your Own
For a delightful twist, try swapping the whole milk ricotta for a creamy mascarpone to give your gnocchi a richer texture. You can also add a pinch of red pepper flakes to the sauce for a subtle kick that complements the sweetness of the San Marzano tomatoes.
