Gluten-free Sorrentina Gnocchi

Name: Gluten-free Sorrentina Gnocchi
Prep time: 45 min
Cook time: 80 min
Total time: 125 min
Yield: 4
Ingredients: Red potatoes 2.2 lbs; Potato starch 1.67 cups; Fine salt to taste; Nutmeg to taste; Tomato purée 4 ¼ cups; Fior di latte mozzarella cheese 3 ½ cups; Garlic 1 clove; Basil to taste; Extra virgin olive oil 3 tbsp; Fine salt to taste

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 45 min
Cook time: 1 h 20 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Lulù Gargari

The gluten-free Sorrentina gnocchi are the gluten-free version of one of the most beloved dishes of the Campania tradition! The classic sauce made with tomato sauce and fiordilatte meets the soft texture of gluten-free gnocchi, made with potato starch as an alternative to flour.
An easy and quick first course, bringing the authentic taste of Sorrentina gnocchi to the table in a version suitable for everyone.

Perfect for a family lunch or a dinner with friends, the gluten-free Sorrentina gnocchi will win everyone over at the first taste thanks to the cheesy pull effect that makes them irresistible. We are sure you will prepare them very often because they will become a highly requested recipe!

Try these tasty gluten-free gnocchi recipes as well:

INGREDIENTS

for the gluten-free gnocchi: Red potatoes 2.2 lbs (1 kg); Potato starch 1.67 cups (200 g); Fine salt to taste; Nutmeg to taste

for the seasoning: Tomato purée 4 ¼ cups (1 kg); Fior di latte mozzarella cheese 3 ½ cups (400 g); Garlic 1 clove; Basil to taste; Extra virgin olive oil 3 tbsp (40 g); Fine salt to taste

Preparation

How to prepare Gluten-free Sorrentina Gnocchi

To prepare the gluten-free Sorrentina gnocchi, first, boil the potatoes starting from plenty of cold water. Cook for about 40 minutes from the boiling point, or until you can easily pierce them with a fork. Mash the potatoes while they are still very hot 2, then add the potato starch, salt, and nutmeg 3.

Knead by hand until the ingredients come together 4. Transfer the mixture onto the work surface and continue kneading 5 until you get a smooth and homogeneous dough 6. Wrap the dough in cling film and let it rest for 30 minutes.

Meanwhile, prepare the sauce: in a pan, flavor the oil with garlic 7, then pour in the tomato sauce 8 and salt 9.

Fragrance with basil leaves 10, stir 11, and cook gently for 20-30 minutes, being careful that it doesn't reduce too much 12.

After the resting time, divide the dough into smaller portions and roll them into logs about 3/4 inch thick 13. Cut the logs into pieces 3/4-1 inch long 14 and gently roll them over a gnocchi board 15.

When the sauce is ready, you can boil the gnocchi in salted boiling water 16. As soon as they float to the surface, drain them into the sauce 17 and gently stir to combine everything 18.

Remove the pan from the heat and add the grated cheese (keeping some aside for the gratin) 19. Transfer the gnocchi to a baking dish about 10 inches in diameter 20 and add the sliced mozzarella on top 21.

Sprinkle with the grated cheese set aside 22, drizzle with a little oil, and bake at 392°F (grill mode) for 10 minutes 23. Remove from the oven and let rest for a few minutes before garnishing with basil and serving your gluten-free Sorrentina gnocchi 24!