Mac’ n’ Cheese? No..Please! – Gnocchi alla sorrentina (without potatoes)


I know… this time I’m pretty late. I completely forgot to write the recipe for the column, because of some problems and commitments, but I’m sure you’ll forgive me … why? Because today I propose you the recipe for “Gnocchi alla sorrentina“, the original ones without potatoes! It’s a recipe that many people try to replicate, even here in Italy we really love it!

They are not very difficult to prepare, actually, but you should literally follow the steps and all the advices. It’s very important to use a really tasty tomato sauce (the Neapolitan Ragù) and fresh provolone. The cooking, of course, must finish in the oven so it will form that wonderful parmesan crust on top … Ah… My mouth is watering  just talking about it! Step straight to the recipe, I hope you like it!

See you on next time : D

“Gnocchi alla sorrentina” recipe


Prep time: 20 min   –   Cook time: 20 min + 1/8 hours      Ready in: 2 hours


For the homemade dumplings:

  • 500 g  00 Flour
  • 500 ml Water

For the meat sauce:

  • 1,5 l Pureed tomatoes (passata)
  • Pieces of meat or chops *
  • Onion and/or Garlic
  • Red wine (orwhite)
  • Extra virgin olive oil
  • Salt

For the condiment:

  • Provola
  • Grated parmesan
  • Basil
  • Black pepper


For the meat sauce:

  1. Slowly brown some finely chopped onion and/or two cloves of garlic with extra virgin olive oil. Add the meat and roast it on all sides, then add wine and simmer until reduced.
  2. Add the passata (after removing the garlic), salt it and cook it at low heat, leaving the lid a little open (from 1 to 8 hours).

For the homemade dumplings:

  1. Bring water to a boil, then turn off the heat and pour all the flour at the same time. Stir with a wooden spoon until the mixture thickens and finish to knead it with your hands on a wide cutting board (be careful! It will be very hot!).
  2. ** Shape the dough in a ball, then cut it in pieces and roll out each piece into a rope. Cut them in little cubes and curl up each one with your index making them slide on the table. Let them dry as much as possible before cooking them (at least 1-2 hours).

To complete the dish:

  1. Cook the dumplings in abundant salty water and drain them as soon as they float to the top.
  2. Add more than a half of the sauce to the dumplings and stir with grated parmesan and black pepper. In an oven pan, alternate (in order): dumplings, provola (cut in cubes), sauce and chopped basil. Make as many layers as you can, until ingredients are finished. Complete the last layer with sauce and abundant parmesan.
  3. Cook in oven at 400 F until a little crispy on the top and provola starts to melt (about 15 minutes).




2 thoughts on “Mac’ n’ Cheese? No..Please! – Gnocchi alla sorrentina (without potatoes)

  1. Pingback: Mac’ n’ Cheese? No…please! #4 Gnocchi alla Sorrentina! - Noodloves

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s