📝 About This Recipe
Experience the soul of Italian comfort food with this dairy-free take on classic Gnocchi alla Sorrentina. These pillowy potato dumplings are crafted without eggs or butter, relying on the natural starch of Russet potatoes to create a melt-in-your-mouth texture that rivals any traditional trattoria. Bathed in a vibrant, slow-simmered pomodoro sauce and finished with a bouquet of fresh basil, this dish is a masterclass in how simple, high-quality ingredients can create a sophisticated and deeply satisfying meal.
🥗 Ingredients
For the Dairy-Free Gnocchi
- 2 pounds Russet Potatoes (scrubbed clean, skins left on for boiling)
- 1.5 to 2 cups All-Purpose Flour (plus extra for dusting the work surface)
- 1 teaspoon Sea Salt (fine grain)
- 1 tablespoon Extra Virgin Olive Oil (to add a touch of richness to the dough)
For the Tomato Basil Sauce
- 28 ounces San Marzano Canned Tomatoes (crushed by hand or lightly pulsed in a blender)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 4 cloves Garlic (thinly sliced)
- 1/4 cup Yellow Onion (very finely minced)
- 1/2 teaspoon Red Pepper Flakes (optional, for a subtle heat)
- 1 large bunch Fresh Basil Leaves (half torn for the sauce, half for garnish)
- to taste Salt and Black Pepper (freshly cracked pepper)
For Finishing
- 1 tablespoon Nutritional Yeast (optional, for a subtle nutty/cheesy finish)
- 2 tablespoons Toasted Pine Nuts (for added texture)
👨🍳 Instructions
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1
Place the whole, unpeeled potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 35-45 minutes until fork-tender but not falling apart.
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2
While the potatoes boil, start the sauce. In a large skillet or wide saucepan, heat 3 tablespoons of olive oil over medium-low heat. Add the minced onion and cook for 5 minutes until translucent.
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3
Add the sliced garlic and red pepper flakes to the skillet. Sauté for 1-2 minutes until the garlic is fragrant and golden, being careful not to burn it.
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4
Pour in the crushed San Marzano tomatoes. Season with salt and pepper. Stir in half of the torn basil leaves. Simmer on low heat for 25-30 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
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5
Drain the cooked potatoes. While still hot, use a clean kitchen towel to hold them and peel away the skins. Pass the hot potatoes through a potato ricer or food mill onto a clean, floured work surface.
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6
Spread the riced potatoes out slightly to let steam escape for 2-3 minutes. This is crucial for light gnocchi; excess moisture leads to gummy dough.
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7
Drizzle the tablespoon of olive oil over the potatoes and sprinkle with 1 teaspoon of sea salt and 1 cup of the flour.
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8
Gently fold the dough together by hand, adding more flour a little at a time, until a soft, slightly tacky dough forms. Do not over-knead; stop as soon as it holds together in a ball.
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9
Divide the dough into 4 pieces. Roll each piece into a long rope about 3/4 inch thick. Use a bench scraper or knife to cut the ropes into 1-inch nuggets.
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10
Optional: Roll each nugget over the tines of a fork or a gnocchi board to create ridges. This helps the sauce cling to the pasta.
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11
Bring a large pot of salted water to a rolling boil. Drop the gnocchi in batches (do not crowd the pot). Once they float to the surface (usually 2-3 minutes), let them cook for 30 more seconds, then remove with a slotted spoon.
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12
Transfer the cooked gnocchi directly into the simmering tomato sauce. Gently toss to coat, adding a splash of the starchy pasta water if the sauce needs thinning.
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13
Serve immediately in warmed bowls, topped with the remaining fresh basil, toasted pine nuts, and a dusting of nutritional yeast if desired.
💡 Chef's Tips
Always use starchy potatoes like Russets; waxy potatoes will result in a heavy, gluey texture. Peel and rice the potatoes while they are hot to ensure a light, airy crumb. Be extremely gentle when mixing the dough; overworking the gluten in the flour will make the gnocchi tough. If the dough feels too sticky, add flour by the tablespoon, but remember that the less flour you use, the lighter the gnocchi will be. Test one gnocchi in the boiling water before cutting the whole batch to ensure it holds its shape.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a light-bodied Sangiovese. Serve alongside a bitter greens salad with radicchio and an herb vinaigrette to balance the sweetness of the tomatoes. Accompany with warm, crusty ciabatta bread and a side of balsamic-infused olive oil for dipping. For a complete Italian feast, follow with a dairy-free lemon sorbet for dessert.