#26 Gnocchi Napoletan style: Gnocchi all Napoletana #1

La Cucina di Vittorio ( Vittorio’s Kitchen )

Recipe for 6


Mix Ingredients:

1. 3 pounds russet potatoes
2. 2 cups all purpose flour
3. One extra large egg
4  Pinch kosher salt


  1. Place the potatoes in a large pot and just cover with water.

  2. Boil the whole potatoes until they are soft, about 30 to 45 minutes, depend on size of potatoes

  3. While still warm, peel the potatoes, smashed, very smooth, 

  4. Lay on pasta board.

  5. Make a well in the center of the potatoes and sprinkle with the flour.

  6. Place the egg and salt in the center of the well and, using a fork, stir the egg into the flour and potatoes.

  7. Gently work dough together,  until a ball is formed,

  8. Continue to worked for additional few minutes, dough to be dry to the touch.

  9. Cut a ball fist sized  of dough off the main ball and roll in till 3/4-inch thick. (Crisini like) 

  10.  Cut across to form pellets about 1 inch long.

  11. Press each pellet down with finger of a fork to form the traditional gnocchi shape. Repeat with   the remaining dough.

Sauce Ingredients:

  1. 1 teaspoon hot red pepper flakes

  2. 4 cups basic tomato sauce, recipe follows

  3. 1 teaspoon kosher salt

  4. ¼  cup fresh basil leaves, lightly packed (Variation, ¼ cup Pesto sauce,- see pesto recipe-)

  5. ½  pound fresh mozzarella, cut into 1/4-inch cubes

  6. ¼ cup 50/50 Romano, Parmesan


1.      In a frying pan,

2.      Combine the pepper flakes, tomato sauce, and 1-teaspoon salt.

3.      Bring to a boil, reduce the heat, and summer until the sauce is dens.

4.      Prepare sauce day o 2 before, refrigerate

5.      When you are ready to serve the gnocchi:

6.      Bring abundant water to a boil and add salt.

7.      Drop the gnocchi into the boiling water and cook until floating, .

8.      With small strainer remove from water (drain well) and drop the gnocchi in to the pan with the sauce,

9.      Turn the heat to medium and toss gently for about 30 seconds.

10.  Tear the basil leaves into a few pieces and add to the sauce along with the mozzarella cubes, cheese

11.  Toss together for 30 seconds longer. 

12.  Pour into a heated bowl and serve immediately.


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