Of which 8.8 g sugars and 9.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Protein (mozzarella) · Calcium (mozzarella) · Potassium (potato)
Allergens gluten, egg, milk
Gnocchi alla sorrentina
Baked, with tomato, mozzarella and basil
From Sorrento, in Campania: the same potato gnocchi as recipe A43, tossed in tomato sauce with fior di latte and Parmigiano, then baked in clay dishes until the cheese melts and the top takes on color. It's a dish for a full table, with spoons scraping the bottom.
Ingredients
- 1000 g (2¼ lb) starchy potato, skin on
- 250 g (9 oz) 00 flour or T55 flour
- 50 g (1¾ oz) whole egg, without the shell
- 8 g salt for the dough
- 15 g (½ oz) bench flour, estimated amount absorbed
- 700 g (1½ lb) canned peeled tomatoes with their juice
- 30 g (1 oz) extra-virgin olive oil
- 5 g garlic
- 4 g salt for the sauce
- 250 g (9 oz) fior di latte mozzarella, well drained
- 50 g (1¾ oz) grated Parmigiano Reggiano
- 10 g fresh basil
- water and coarse salt for cooking the pasta, as needed — also for cooking the potatoes
Method
- Make the gnocchi as in recipe A43 (steps 1 and 3 to 5) and the sauce as in step 2 of A43, keeping the sauce a little looser than you would for serving straight away — it will reduce in the oven.
- Heat the oven to 220 °C (425 °F) with the broiler on.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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