Gnocchi alla Sorrentina
Saturday, April 10th
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 lots of cheese and sauce, this type of gnocchi is sure to become your new favorite dish!
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 and with skin on - until a fork can pierce through easily, (roughly 15-20 mins before class) and keep them warm for class.
Gnocchi alla Sorrentina
4 servings
500 grams (1.6 pounds) boiled potatoes still warm
200 grams (1 & 1/4 cups) flour - 00 preferred (can be purchased here)
10 grams (1 & 1/2 teaspoons) salt
30-40 grams (2-3 tablespoons) sunflower oil (substitute: canola oil, *olive oil is not recommended)
500 grams (2 cups) tomato sauce (can be purchased here)
1 small onion
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 (can be purchased here) or 2 cups of pre-shredded mozzarella
50 grams (1/3 cup) parmesan cheese
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 masher or colander with bigger holes
1 high pot
1 large pot
1 bowl
1 fork
1 plate
1 slotted spoon
1 baking sheet
baking dish
General Steps
Prepare the dough.
Make the sauce.
Form the gnocchi and pre-cook the gnocchi.
Assemble together and bake.