Replies to post #30138 on Got A Great Recipe To Share???? (FOOD)

[janice shell]

Gnocchi Alla Sorrentina (Baked Gnocchi With Tomato and Mozzarella) Recipe
Gnocchi alla Sorrentina is a Southern Italian baked pasta starring plump potato gnocchi. The secret to success is to get each component right, from the tomato sauce to the mozzarella, and to use homemade gnocchi that hold their shape but remain tender.



https://www.seriouseats.com/gnocchi-alla-sorrentina?hid=fad5c526ddce274b179d9d966a74cb9d69b23514&did=11410438-20231227&utm_source=seriouseats&utm_medium=email&utm_campaign=serious-eats_newsletter&utm_content=122723&lctg=fad5c526ddce274b179d9d966a74cb9d69b23514

And he's right: DO make decent tomato sauce from decent canned tomatoes. Cento San Marzano or something equivalent will do. I am not crazy about the passata that's suggested. I like my sauce a bit chunkier. DO use fresh mozzarella; the kind sold in water. As Gritzer points out, the "reduced moisture" stuff is awful.

You may be able to find some decent pre-made gnocchi, but it would also be fun to make them. I don't think I ever have. Baking the potatoes rather than boiling them is an interesting idea. You'll need a ricer, though. But you ought to have one; they're useful for many things. (I know you've got one. And a spider, which is also required, too.)