Gnocchi alla Sorrentina

— The Method

How it comes together.

1. Step 01

   I start with the potatoes because good gnocchi depend on the texture of the dough long before shaping. I boil them in their skins until fork-tender, then drain and rice them while still warm so steam can escape quickly. Once the potato is spread out and no longer wet-looking, I add flour, egg, and salt and bring it together with a light hand.

2. Step 02

   I stop kneading the moment the dough feels soft and unified, because overworking is the fastest way to make gnocchi dense. While the dough rests briefly under a towel, I build the sauce with olive oil, garlic, passata, basil, salt, and pepper over medium-low heat. I let it simmer for about 25 to 30 minutes until it loses its raw edge and tastes sweet, clean, and deeply tomato-forward. Then I remove the garlic and tear the mozzarella so it drains a little before baking. That little pause keeps the final dish from turning watery.

3. Step 03

   I divide the dough, roll it into ropes, and cut small pillows, dusting lightly with semolina so nothing sticks. If I want more texture, I run each piece over a gnocchi board or fork, but I keep the pressure light so they stay tender. I boil them in gently simmering salted water in batches, and the moment they float I lift them out. Proper gnocchi feel delicate and springy, never swollen or mushy.

4. Step 04

   I coat the bottom of a buttered baking dish with a little sauce, then fold the gnocchi with the remaining sauce, mozzarella, basil, and half the parmigiano. Everything goes into the dish, topped with the rest of the cheese, and bakes until bubbling and lightly bronzed, about 10 to 15 minutes. I let it settle just a few minutes before serving so the cheese relaxes and the sauce hugs the gnocchi. The top should look blistered in spots, the center molten, and the smell unmistakably southern Italian.