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LIVE Gnocchi alla Sorrentina Class with Marika & Emanuele from the Amalfi Coast


Gnocchi alla Sorrentina

Sunday, November 21st
12:00 PM - 1:30 PM Pacific Time

Join Marika and her brother, Emanuele, from their home high above Positano to learn how to make “gnocchi alla sorrentina”, a version of gnocchi typical from the region of Sorrento on the Amalfi Coast. Baked with plenty of cheese and sauce, this gnocchi is perfect for those cold winter days.

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.


Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before class: Boil your potatoes - whole with skins on - until a fork can pierce through easily (roughly 15-20 mins before class). Please keep them warm for class.

Gnocchi alla Sorrentina
4 servings

Gnocchi

  • 500 grams (1.6 pounds) boiled, unpeeled Yukon gold potatoes (preferred) or Russet potatoes still warm

  • 200 grams (1 & 1/4 cups) flour - 00 preferred

  • 20 grams (3 & 1/2 teaspoons) salt + extra salt for the water

  • 30-40 grams (2-3 tablespoons) sunflower or canola oil

Sauce & Toppings

  • 500 grams (2 cups) tomato sauce

  • 1 small onion (optional)

  • 1-2 cloves garlic (optional)

  • Basil leaves (as many as you would like, maybe 6-7) or 1 tablespoon dried basil

  • 2 balls of fresh mozzarella or 2 cups of pre-shredded mozzarella

  • 50 grams (1/3 cup) parmesan cheese

  • 1-2 tablespoons extra virgin olive oil for sautéing

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

  • 1 potato ricer highly recommended (or substitute potato masher, but will take more time and not be as fine in consistency)

  • 1 high pot

  • 1 large saucepan or frying pan

  • 1 large bowl

  • 1 slotted spoon

  • 1 pasta knife or normal knife

  • Baking dish

General Steps

  1. Peel the potatoes and prepare the dough.

  2. Form the gnocchi and boil them.

  3. Make the sauce.

  4. Boil gnocchi again and assemble in dish.

  5. Bake & enjoy!


Check out more classes with Marika & Emanuele in Positano!