Gnocchi alla Sorrentina is a traditional Italian dish originating from the beautiful and sunny Sorrento Peninsula in the Campania region . This delicate and delicious dish celebrates the sweet and ripe tomatoes, rich mozzarella (or scamorza) and fresh basil typical of southern Italy. This recipe brings the taste of southern Italy to your table and is loved by locals and tourists alike.

Ingredients for 4 people:

• 800g of potatoes for gnocchi (if using store-bought gnocchi, go straight to step 6)
• 200 g wheat flour (plus a little extra for working the dough)
• 1 egg
• 200 g smoked scamorza
• 500 g tomato sauce
• 100 g grated Parmigiano Reggiano (I prefer a Parmigiano Reggiano 18 months )
• Fresh basil leaves
• Salt and pepper to taste
• Extra virgin olive oil

Course of action:

1. Start by boiling the potatoes in lightly salted water until they are tender. Drain them and let them cool a little.
2. Peel the potatoes and press them with a potato masher or a fork until they are uniform.
3. Add the egg and flour to the potato dough and knead gently until you have a soft dough. Be careful not to overwork the dough, otherwise the gnocchi may become rubbery.
4. Divide the dough into several pieces and shape each piece into a cylinder on a lightly floured surface until it is approx. 2 cm thick.
5. Cut the dough into small squares or form small balls with a fork to make the classic gnocchi.
6. Cook the gnocchi in lightly salted water until they float. This usually only takes a few minutes. Drain them carefully.
7. Meanwhile, heat the tomato sauce in a separate pan. Add salt and pepper to taste.
8. Spread a layer of tomato sauce on the bottom of an ovenproof dish. Arrange the cooked gnocchi on top of the sauce.
9. Cut the smoked scamorza into slices or cubes and spread it evenly over the gnocchi. You can also use mozzarella, but it must be drained well first to avoid releasing too much water in the dish.
10. Repeat the process with a layer of sauce and gnocchi until all ingredients are used. Finish with a sprinkle of grated Parmigiano Reggiano on top. I prefer to use an aging of 18 months because its pleasant sweetness goes perfectly with the delicacy of the tomato and the other flavors and does not overpower them.
11. Bake the gnocchi alla Sorrentina in a preheated oven at 180 °C for approx. 25-30 minutes until the cheese is golden and melted.
12. Serve warm, garnished with fresh basil leaves and a generous drizzle of extra virgin olive oil.

Other tips and pairings: To complete this authentic Italian experience, you can serve Gnocchi alla Sorrentina with a glass of fresh white wine such as a Fiano di Avellino, a Greco di Tufo, or a Malvasia Bianca - all wines from Southern Italy - or a fruity rosé wine.

Buon appetito!