Gnocchi alla sorrentina

Gnocchi alla sorrentina

Total: 1 hr 20 min. | Active: 1 hr
Nutritional value / person: 567 kcal
, Fat: 22 g
, Carbohydrate: 64 g
, Protein: 26 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Gnocchi mixture

700 g mealy potatoes
water, boiling
175 g white flour
50 g grated Parmesan
1 fresh egg, beaten
1 ½ tsp salt

Tomato sauce

1 tbsp olive oil
1 onion, finely chopped
1 tin cherry tomato (approx. 400 g)
250 g cherry tomato
½ tsp sugar
½ tsp salt
a little pepper


salted water, boiling


150 g mozzarella, cut into pieces
½ bunch basil, torn into pieces
50 g grated Parmesan
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4 ovenproof ramekins (each approx. 3 dl), greased

How it's done

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Gnocchi mixture

Cook the potatoes in boiling water for approx. 20 mins. until soft. Peel the hot potatoes, pass through a food mill into a bowl, allow to cool slightly. Mix the flour, parmesan, egg and salt into the potato mixture. The mixture should still be moist but no longer stick to your hands. Add a little more flour if necessary.


On a lightly floured surface, shape the gnocchi mixture into 4 rolls (each approx. 2 cm in diameter). Cut the rolls into pieces approx. 2 cm long. Using your thumb, roll them over the back of a fork to create a pattern. Place the gnocchi on a floured tea towel.

Tomato sauce

Heat the oil in a pan, add the onion, sauté. Add the cherry tomatoes and sugar, bring to the boil, cover and simmer for approx. 10 mins., season.


Cook the gnocchi in batches in simmering salted water for approx. 4 mins. until they float to the surface. Remove with a slotted spoon, drain, add to the tomato sauce.


Transfer the gnocchi to the prepared dishes, top with the mozzarella and basil, sprinkle with the parmesan.


Approx. 30 mins. in the centre of an oven preheated to 200 °C.

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Fotografin Claudia Link, Foodstyling Katja Rey


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