Potato gnocchi with tomato sauce, mozzarella & basil

Potato gnocchi with tomato sauce, mozzarella & basil

Gnocchi alla sorrentina

The Amalfi Coast
Helen Cathcart

Although this dish originates from Sorrento, its comforting combination of soft potato gnocchi, rich red tomato sauce, moon-white mozzarella and aromatic basil is now served all over the AmalfiCoast.

Potatoes that are neither too floury nor too waxy are best used to make gnocchi. Gnocchi freeze really well, uncooked. This can sometimes give a lighter result, so consider doubling the quantities and freezing half. To freeze, spread them out on a well-floured tray so that they are not touching. When frozen, shake off excess flour and transfer to freezer bags, seal and freeze. Use within three months. Cook from frozen, allowing 1–2 minutes extra cooking time.


Quantity Ingredient
1kg floury potatoes
1 heaped teaspoon salt
generous twist black pepper
300g ‘00’ flour
1 egg

To serve

Quantity Ingredient
Winter tomato sauce
125g ball mozzarella
fresh basil leaves


  1. Boil the potatoes in their skins in plenty of salted water until tender. Although this takes about an hour the flavour is far superior than boiling chopped potatoes and they are less watery. Peel them while they are still hot: hold on a fork in one hand and peel the skin away with a sharp knife. Pass the potatoes through a passatutto (food mill) or ricer onto a wooden board.
  2. Add the seasoning and the flour, then the egg, and knead together to form a soft pliable dough. Bring a large pan of well-salted water to the boil.
  3. Lightly flour your work surface. Roll an apple-sized piece of dough into a 2 cm thick length. Cut into 2 cm long pieces with a cook’s knife, flicking the gnocchi to one side as you cut them. Repeat until all the dough is used.
  4. Cook the gnocchi in 2 batches. Drop them into the boiling water and cook for about 2 minutes. They will float to the surface when cooked. Lift them out gently, using a slo€tted spoon, and toss them into the tomato sauce. Serve with the mozzarella torn into pieces and the basil leaves.
The AmalfiCoast
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