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This Famous Italian Gnocchi Dish is Spectacular
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This Famous Italian Gnocchi Dish is Spectacular

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Now on my way from Rome to Positano, Ya gotta take a train from Rome to Naples, the pizza capitol of the world. Then from Naples, you need to get to a place called Sorrento. Just off the coast of Sorrento is the island of Capri, and if you drive around the coast line of the Sorrentine peninsula, then you’ll run into the famed Amalfi coast. But on that journey, there is a very good reason to stop in sorrento. I’m talking about gnocchi alla sorrentina, soft pillowy gnocchi, in sweet tomato sauce, tossed in fresh fior di latte or bufala mozzarella and baked to a bubbly, cheesey perfection. Its one of those simple yet spectacular Italian dishes and that’s what we’re going to make today.

Recipes:
Gnocchi Alla Sorrentina
https://www.notanothercookingshow.tv/post/gnocchi-alla-sorrentina
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31 Comments

  4. Paul Vilevac

    Damn you. Your recipes are off the chart. They are helping me step up my game … but also making me fat. How do I eat like you, but not push over 200 lbs? And god bless you for advocating for good buffalino. And California tomatoes. All so damn spot-on on how to make great food in the US.

  5. Gabriel Carvalho

    Oh, but garlic doesn't last forever in my house, because we just love garlic and eat a lot of it. So we always have fresh garlic every week.

  9. Un Disclosed

    Never been to Florence, no problem. Best experience is Assassin's Creed 2, brotherhood, revelations. You're welcome

  10. Caynidar

    Squirters aren't bad, you just gotta take some extra precautions to catch the extra mess.

  11. John Edwards

    Great recipe, but when we had it in sorento the gnocchi were left as pillows, not rolled. Great nostalgia here tho

  13. Ken Ken

    We didn't use a ricer. We just smoosh with forks and then our hands. We used forks for the ridges too. That's important, otherwise, you don't get the sauce to stick.
    I'll try baking it. We just boil real quick and add sauce after.

  16. Cody Kaufman

    You’re kinda lame. You’re almost on the level of Jaime Oliver. And also repping Bianco… you’ve lost the little respect I’ve had for you. Thanks for the weekday sauce. That’s all you got

  18. Justin Krezelak

    As delicious as it looks and I'm sure is, when I see Russet's that size I'm just going with a good old fashioned baked potato with some butter, sour cream, salt/pepper and some Tobasco sauce.

  23. Stoney's Scapes

    You're interested in bringing the best & it's quite obvious that's been a great source for your Channels success and of course you can get the ingredients to make everything you want !!! Otherwise have a great time creating new memories and fall back whenever you can, because overall resting on your day's off tends to be a perfect way to recharge and have as much gluten as possible 🙆

  27. Aris1956

    1:24. I'm a little surprised that those tomatoes are from California and on top of the jar it says in Italian “Bianco di Napoli” (White of Naples). Looking at that jar, to tell the truth, one doesn't think they come from California. I, as an Italian, thought they came from the Naples area, since it says “Napoli” on it. Why don't they write California on it at this point ? I, by the way, dealing with tomatoes, and coming from California, rather than “Bianco” (white) and “Napoli”, would have written something like this….. “Rosso di California” (Red of California, a more suitable name for both color and area of origin).

  28. James Cassar

    Unpopular opinion: san marzano tomatoes are overrated and over hyped by Americans. Here in Malta and other places in Europe, everyone uses local tomatoes and not the canned Italian stuff as our fresh produce is great

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