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Gnocchi alla sorrentina
Homemade potato gnocchi with tomato sauce, mozzarella and basil, finished under the grill: the dough comes together in the Thermomix.
Published on November 12, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Potato, raw 1000 g floury potatoes
- Wheat flour, all-purpose 250 g plus some for the work surface
- Whole egg, fresh 50 g 1 egg
- Fine salt 6 g
- Tomato passata 500 g
- Mozzarella, whole milk 250 g diced, drained
- Parmesan, hard 50 g grated
- Fresh basil 10 g
- Extra virgin olive oil 30 g
- Fresh garlic 5 g
- Water 1000 g for boiling the potatoes
Steps
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1 Put the potatoes in the simmering basket, pour the water into the bowl and steam them.
35 min · Varoma · speed 1 · simmering basket
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2 Peel the potatoes while still hot, press them through a potato ricer and let them cool slightly.
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3 Put the potatoes, flour, egg and salt in the bowl and knead.
40 sec · speed 3
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4 Shape the gnocchi on a floured surface.
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5 Chop the garlic with the oil in the bowl.
5 sec · speed 5
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6 Add the tomato passata, salt and basil and cook the sauce.
15 min · 100 °C · speed 1 · reverse
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7 Boil the gnocchi in salted water until they float.
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8 Layer in a baking dish with sauce, mozzarella and Parmesan and bake at 200 °C for 15 minutes.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 782 kcal | 184 kcal |
| Protein | 33.5 g | 7.9 g |
| Carbohydrate | 100.6 g | 23.7 g |
| Sugars | 6.6 g | 1.6 g |
| Fat | 26.9 g | 6.3 g |
| of which saturates | 12.1 g | 2.8 g |
| Fibre | 8.8 g | 2.1 g |
| Salt | 3.09 g | 0.73 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.