Gnocchi Di Mamma (Alla Sorrentina) | DonalSkehan.com

Gnocchi Di Mamma (Alla Sorrentina)

July 20

One of the most simple ways of serving gnocchi and a big hit with the whole family.

  • serves Serves
  • time


  1. 1. Place the potatoes on a roasting tray and place in the oven to bake for 40 minutes at 200˚C.
  2. 2. While the potatoes cook, for the tomato sauce, add the oil and garlic to a large frying pan a place over a medium high heat. When the garlic starts to sizzle and turn gently golden, pour in the pasatta and bring to steady simmer gently on a low heat for 25 minutes. Season generously to taste.
  3. 3. Once the potatoes are cooked, allow to cool completely before splitting in half and scooping out the flesh. Discard the skins and pass the potato through a potato ricer into a mixing bowl. Add the flour, egg yolks, and a generous amount of salt and black pepper. Mix to a dough, then turn out onto a floured work surface and knead gently until smooth.
  4. 4. Divide the dough into four and roll each piece into a long sausage the thickness of your thumb. Cut into 3cm pieces to give you 48 in total. Press onto a gnocchi board or use a fork to press down gently to create ridges on the surface of each gnocchi. Place on a floured tray and continue with the remaining dough.
    Preheat the oven to 200˚C.
  5. 5. Bring a large pot of salted water to the boil. Add the gnocchi to the pot and cook for1-2 minutes or until they rise to the top. Drain the gnocchi with a slotted spoon and transfer to the pan of tomato sauce. Gently fold the gnocchi through the sauce until completely coated.
  6. 6. Place in a large oven proof dish and tear the mozzarella over the top, tucking in amongst the gnocchi. Grate over a generous amount of Parmesan cheese and cover with tin foil. Place in the oven to cook for 10 minutes before removing the cover and placing back in the oven to cook for a further 5 minutes.
  7. 7. Leave to rest briefly before garnishing with basil leaves and some more Parmesan before serving hot.


For the gnocchi:

500g floury potatoes, preferably rooster

200g plain flour, plus extra for dusting

2 large egg yolks

Sea salt and freshly ground black pepper

250g mozzarella cheese

25g parmesan cheese

A small bunch of basil, leaves picked


For the tomato sauce:

2 tbsp olive oil

2 garlic cloves, finely minced

700g jar pasatta

pinch of chilli flakes

Sea salt