Guido Saccone's Gnocchi alla Sorrentina

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Chef Guido Saccone, like any good Italian, loves pasta, especially fresh, made-to-order pasta like he dishes up at Cibo Urban Wine Cafe & Pizzeria. Today, he shares his family recipe for Gnocchi alla Sorrentina, or gnocchi Sorrento style.

Gnocchi alla Sorrentina
What you'll need
Gnocchi dough:
3 pounds russet potatoes
2 cups all-purpose flour
1 extra large egg
A little sea salt

¼ cup Italian extra virgin olive oil
½ chopped onion
1 can of " San Marzano " whole peeled tomatoes
5 leaves of Basil
1 teaspoon of sea salt

To finish the dish:
20 leaves of fresh basil
1 cup of fresh mozzarella, cut into small cubes

Click through for the Saccone's instructions for putting it all together.

What you'll do:
To make the sauce:
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the canned tomatoes and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes.

To make the gnocchi:
At the same time, place the potatoes in a large pot and just cover with cold water. Boil the potatoes until they are soft, about 45 minutes. While still warm, peel the potatoes and pass them through a potato ricer.

Make a crater in the center of the potatoes and sprinkle with the flour. Place the egg and salt in the center of the crater. Using a fork, gently beat the egg into the flour and potatoes. Mix the dough together, kneading it slowly until a ball is formed and the dough is dry to the touch. Roll the dough out into snakes about as thick as your finger, cut the snakes into one-inch pieces and place it on a well floured board.

To bring it all together:
Boil the gnocchi in salted hot water for a couple minutes (they are ready when they come afloat). Drain them. Place the gnocchi with the tomato sauce and parmigiano cheese in a pan, cover them with the cubed mozzarella , more tomato sauce, parmigiano and fresh basil leaves.

Saccone remmonds you enjoy the Gnocchi alla Sorrentina hot and fresh. Don't feel like perfecting gnocchi yourself? Check out the pasta nights at Cibo on Tuesdays and Wednesdays.

This is our third installment of Chef Chat with Saccone. Check out parts one and two to hear more about Saccone's personal life and pasta obsession.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.