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
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[@aris1956]

The Italian cuisine makes us realize just this that it only takes a couple of things, good and genuine ingredients, chosen and combined with taste, to make a wonderful dish. You don't need to do the elaborate things to make a delicious dish. And this is precisely why Italian cuisine has become famous all over the world. The simplicity of the dishes but made with taste and love.

[@Ealsante]

So true. Good ingredients and good basic principles can beat al kinds of elaborate technique.

[@vitotigani]

This isn’t a recipe it’s a masterpiece

[@steveblumenthal4441]

😢😢😢😢

[@steveblumenthal4441]

I just wanted ⁶66

[@santajimi]

A masterecipiece?

[@MrShyAlter]

Made this the other evening. Guests loved it! Thank you.

[@josephn944]

Looks delicious. A few comments for those watching if you are aiming for super authentic: - in Sorrento you’ll find the gnocchi are generally smaller than in this video, maybe a cubic centimeter or slightly larger. - they don’t use garlic in their sauces (though I personally love garlic, when used sparingly) - they generally only use egg yolk for this dough - 00 flour is preferred - it’s pretty difficult to over knead gnocchi dough, add flour a little at a time and only stop when the dough is barely tacky when you squeeze it hard. The amount of flour will vary person to person depending on your potato water content and size of eggs - I have found the actual dish served in restaurants in Sorrento is like how it comes out of the pan at 10:40 on a flat plate rather than baking it in a dish like a parmigiana, but that’s probably a matter of preference. That said I’ve found residents of Sorrento even make classic dishes like eggplant parmigiana a little differently so the term “traditional” is very vague. Delicious dish!

[@Hippiesmokess]

This is probably the 50th video I’ve watched here, in just a few days. I’m finally deciding to comment for my first time. I’m going to take my vacation from work this week, and make multiple of these recipes I’ve seen here. Absolutely fantastic cooking channel, my favorite ever!

[@rdpnd5384]

Big Gnocchi fan. Wife will be pleased to sit down to a wonderful plate of this. Thanks for sharing :D

[@ChrisTomatoPie]

I'm a real advocate of Italian food and I was so happy to see the pop up ".... Sorrentina" from you. It's been a few months I made this dish. Gonna make this this week for me and my loved ones. Use good ingredients for this guy's and it's gonna turn out fantastic. See you soon

[@aris1956]

“Gnocchi alla Sorrentina”, from the city Sorrento, in the area of the Amalfi coast, in the Campania region. Is a very famous dish here in Italy !

[@sanctionedtech]

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.

[@samgeorge191]

Looks fabulous 😍 Sorrento is stunning - Italy is my country in Europe - I’m from Scotland 😊

[@gcbwoods]

I love you bro. This dish really made me happy. Can't wait to make it this weekend

[@bromandudeguy4626]

Absolutely love this guy. Nails it every time. Brother from another mother. Looks so good.

[@cristina1582]

Kudos to you Steve! 100% Italian here, for once I have no criticism, your recipe is absolutely perfect!!!

[@aris1956]

Questo ragazzo è uno dei pochi americani (o in questo caso italo-americano) a fare in generale, a parte alcune eccezioni, dei buoni piatti italiani. Tra l’altro quello che trovo anche interessante, il fatto che lui spieghi spesso anche la storia, con relative immagini dal web, di certi classici piatti italiani.

[@stoneysscapes7544]

@@aris1956 He's as authentic as anyone who is in front of a camera and he is the best on YT 🎯

[@gobbidimerda1]

I'm italian too I have no criticism the 90% of times when he cooks italian

[@aris1956]

@@gobbidimerda1 Vabbè, ma quello poi si sa che il “classico italiano” è portato a criticare un po’ tutto e dappertutto, indipendentemente da chi cucina o dal canale. Possono anche essere cuochi italiani stellati (anzi noto che neanche per quelli la critica manca mai, perché spesso stravolgono certi piatti italiani, ceti classici italiani). Noi potremmo vedere anche il piatto più perfetto, ma c’è poi sempre qualcuno che va a cercare il cosiddetto “pelo nell’uovo”.

[@intihumala9087]

Italians think anyone needs their approval when most of your dishes are taken from foreign countries.

[@kathleenchisholm4672]

I just started using chris' tomatoes......on my pizza (bought an outdoor pizza oven) ...i stopped by the whole tomato and get the crushed ones......the product is spectacular.

[@PatRoche-h6d]

Your shows are awesome man. I look forward to each new video. Keep up the great work!

[@OnDasherOnDancer]

Oh glorious Mr Cusato, never stop creating delicious food!😊

[@N1CH0LAS007]

Love this recipe Gnocchi has always been a personal favourite of mine 👌

[@profchaos9001]

It is better to use just the yolk, not the whole egg. The egg white adds a lot of moisture that as you said needs to be avoided. This way it is easy to use just 1/4 of flour in weight compared to potato. We dont use cups because they dont make sense to us, so with 1kg of potatoes (1000 grams) you can use just 250g of flour.

[@karimshuman9548]

Traditional gnocchi does not have eggs at all

[@techny1549]

Excellent Recipe Champ 🏆 being born and raised in a WORLD FAMOUS Brooklyn NYC Italian Neighborhood we literally make the BEST outside of Italy. This dish I do Sicilian Style or the way you do Napolitano Style. Garlic is the key people laughed at me when I mentioned different grades of Garlice BEST to WORST. You hit this dish on piint. Now homemade Macaroni yes I don't say Pasta lol is thr best but we always have or had access to the best imported so I use that to save time. But great technique on the homemade champ 🏆

[@garnetnewton-wade4091]

Allways inspiring, allways mouthwatering and allways watchable. ❤👍

[@charlesstone369]

I love your style and I love this channel. Thanks for providing me inspiration my guy!

[@BornBeautystar]

Step by step instruction ❤ I’m switching my tomatoes too… this is a true masterpiece I can’t wait to make it too…. Enjoy Italy 🇮🇹🍝🇮🇹

[@grantheskey5704]

Absolutely love this channel, this and Googa foods I watch daily

[@whatevergoaway]

My mouth is watering, that looks incredible!!!

[@StevenBoz]

I get excited every time I get a notification you've posted a new video🔥

[@VertigoBear]

Gotta say…I hate sponsor ads, but Viator is legit. Used it for a dinner cruise in Paris and a wonderful art experience in Provence.👍🏼 Thanks for the great recipe!

[@scottmills7721]

I love you on multiple levels. This looks amazing.

[@JaoOoooH]

Oh my, that looks so delicious, and the tomatoe sauce is so vibrant red!!

[@techny1549]

Love making Bufala Mozz! Good thing I kept my Great Grandparents Recipe when they came to America.

[@Bootmahoy88]

So fine. Thankyou. Got my mojo goin to make this, like NOW!!!! It's almost 8pm in NYC & I got nothing to do but go for this masterpiece. Mangia!!!

[@lindafoltz1627]

Heavenly!

[@MTGHunter]

I always made Gnocchi alla Sorrentina with your recipe for the Roasted Cherry Tomato Sauce. I can recommend that too.

[@RobHellfire666]

I haven't seen any of your videos for months!! You never show up on my feed anymore. Just happened to stumble upon one of your older videos a few moments ago. Keep cooking my friend! 🔪🔪🍪😋

[@der-Troet]

looks incredible, i swear, it tastes so.

[@EpicFailArniek]

I made this recipe yesterday and it was sooo delicious! Worth the effort

[@ryanhdmc]

As a Californian I approve this message

[@1982akuma]

Stephen I must say your hair is on point!

[@88pynogrl]

I love his eye contact with the camera, I feel like he is talking directly to ME!!!❤

[@SimDeathMethul]

Awesome, definitely going to try this!

[@PaulAnderson-ky8ne]

OMG Thats looks fantastic. I will need to watch it a few times before I try and make it. But make it I will. Great stuff.

[@michaelfoley906]

Made my sauce, gnocchi ready to go - looking forward to dinner tonight!

[@redlady222]

Omg. That looks incredible

[@stoneysscapes7544]

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 🙆

[@Alex-hd5ty]

Really interesting garlic tutorial! Very nice receipe, gonna try this soon! Best greets form Germany brother!

[@reallybadaim118]

Beautifully done.

[@guybehindtheguy.]

Another great recipe with great tips. Loved your Vezri ep!

[@brucelee1142]

Obra de arte 👍

[@scoobysnax8127]

Heaven. My favourite. 🤤

[@BuffetNeverDies]

Looks amazing. Never thought to salt the outside or poke the fork so deep. Def will try this recipe.

[@tapp3r109]

Sorrento is fantastic! Especially the food.

[@mjohns908]

We make this recipe but with vodka sauce at the pizza place I work at. It's so good!

[@profchaos9001]

Turn on the broiler when you bake so it makes a delicious crust.

[@aris1956]

Yes, in fact you get a golden and crispy surface which then is the tastiest part of the whole dish ! 👍

[@ritaplantamura6027]

Thank you for sharing Chef. Deliciouso!

[@whiskeychicken]

Using the basil stem as it cooks is an excellent idea.

[@gene_erickyt709]

had me at squirters 🤣😆love the videos bro!!

[@jameskolar9655]

Well done. Thank you

[@edsteward7717]

A summer dish? Looks like pure winter comfort food! I'd eat it any time of year though.

[@GZPB]

Classic dish form Campania, was just there they served it everywhere.

[@Semiotichazey]

This looks so sumptuous that I'm going to have to make it.

[@nycshelbygt500]

Giant Super Gnocchi!! You can typically just make tiny pearls of mozzarella with your fingers the size of a pea. They melt in the hot sauce. So you can skip the baking step. Fresh Gnocchi takes two seconds to cook, so the baking step isn't needed. The best sauce for Gnocchi is a pink sauce with a heavy cream....followed by a nice cheesy Vodka sauce.

[@Agel1ic]

I will probably try this on Sunday

[@jp8649]

I really appreciate that he says gnocchi 20 different ways, just like me.

[@realtalk675]

Much love from croatia

[@Sharky762]

Fantastic!

[@yurikulischenko4203]

Looks amazing!!

[@lanceguinn9807]

Okay, impressed with your video at 1:52.... you flipped on San Marzano and probably right because so much products out there are misrepresented... Cali could grow them and San Marzano is heirloom so put it on the back shelf for now.... by the way I'm from Idaho and you baked them taters perfect!! ;-) If you need to cool them faster in the future just cut them in half and lay skin side down to allow them to dehydrate/steam off a touch more also.... One of the best dishes of Italian food I'ver ever experienced is Gnocchi with a vodka sauce in Chicago.... mind blowing!!! Thanks for sharing your passion!!

[@lanceguinn9807]

okay you got the potato trick down!!!! and congrats on the million subscribers!!!

[@EllieMaki11]

When I stop acting like a teenage guy laughing about “watch out for squirters”, I will get the potatoes baking and give this glorious dish a try! Thanks again! ❤

[@MattRoadhouse]

Every time I break up canned tomatoes, I end up squirting something. My shirt or the counter top and floor

[@EllieMaki11]

@@MattRoadhouse haha yes, I’ve looked injured before because of some extreme shirt damage by the tomatoes lol

[@sarahsaller9033]

Now, see, this is why I have to work out all the time . . . because of delishious recipees like this. Thanks a lot XD

[@AppleBearKitchen1999]

This looks so delicious .

[@MyJason444]

Looks so easy and yummy

[@darkforestpyxi]

That outro though 😏😉😁

[@elliotyun3467]

I’m going to Sorrento on Tuesday I’m excited

[@aris1956]

Then you will have a chance to eat an original dish of Gnocchi alla Sorrentina. Of course, there is nothing more interesting and fascinating than eating a dish there where it is born. This example also applies when one eats a Carbonara directly in Rome or a Pizza directly in Naples. My advice, (as an Italian who by the way comes right from the Amalfi Coast area, in the region of Campania, where you are going) is always to eat the classic local dish of the city or area where one is. I wish you a good stay and enjoyment in my beautiful region with lots of good food ! 😊 PS: Of course, don't forget to visit the beautiful and unique “Costiera Amalfitana” (Amalfi Coast).

[@Dosadniste2000]

Thank you.

[@mrkiplingreallywasanexceed8311]

I don't really like gnocchi but I might just be tempted to try this!❤

[@steved85.]

Recently had a pasta dish while on vacation. It had Gorgonzola and pear in it. Would love to see your take on it so I could make it at home.

[@aris1956]

Were you perhaps in Italy ? It is not a very common dish but the combination of cheese (in this case Gorgonzola) and pears is famous here in Italy.

[@steved85.]

@@aris1956 no, it was an Italian restaurant but in the Canary Islands. It was delicious!

[@sixstringedthing]

It's a great fruit-and-cheese pairing. I worked for a while in the kitchen of a fine dining restaurant that did a banging rocket[arugula]/pear/gorgonzola/crushed walnut salad in a tangy house-made vinaigrette. Signature dish, extremely popular among staff and clientele.

[@steved85.]

@@sixstringedthing that sounds delicious as well. 😁

[@aris1956]

@@sixstringedthing There is a saying here in Italy that dates back to medieval times that translated goes something like this ......”Don't let the farmer know how good the cheese is with pears !”. A saying referring to the lords of the city who had peasants working for them and bringing to the lords' castle the stuff they gathered in the fields and what they produced for the lords. PS: In Italian this saying also has rhyme, translated into English the rhyme is lost. :)

[@ds42694]

great video as always. please do an osso bucco soon

[@jbenciv]

Have lunch or dinner at Palazzo Avino (formerly Palazzo Sasso) in Ravello. Incredible place and view.

[@cosimopastia8389]

From an italian cook, well done mate.

[@danielsantiagourtado3430]

Love your italian videos man!😊😊😊😊🤤🤤🤤🤤

[@davidh.2477]

Gorgeousness and gorgeosity 🤤

[@pleasantsville]

Yep. Gotta do this.

[@aris1956]

And don't forget to use buffalo mozzarella because it has a whole different taste than regular mozzarella. You get a much more delicious dish ! I wish you bon appétit here from Italy ! Ciao ! 😊

[@redshirt256]

I made this just the other day after having it at a resturant, I will give your version a try next time!

[@walkertongdee]

just subbed. Although I'll never make or eat any of these foods, with too many costly ingredients I appreciate your expertise ..

[@WanderlustGoGo]

It’s like the Italian Version of Korean Tteokboki ❤

[@julieadams8968]

Wow! Impressive 😊

[@RuffiRaggaMuff]

8:17 you can use a fork or grater to make some ridges if you don’t have that little wooden washboard

[@uwsgeo]

Quick question... why not pulse an immersion blender a few times on very low speed to crush the tomatoes? For me, it's much faster and a quick'n easy clean-up. Also, love the new lighting set-up. Brighter and better catchlights in eyes (says me the sometime photographer). Really appreciate your work!!

[@aaronwalker1549]

2:03 a man of culture I see.

[@ronnyskaar3737]

Love your food. And if Firenze is your fav we are brothers.

[@gurraglad]

Thats awesome man

[@Paulusdef1]

your Viator link is not working. Great recipe by the way. baking the potatoes is brilliant

[@Crisis122]

Hey man I loved the video but I also loved your hoodie! Does anyone know the brand?

[@keefbartkus]

ATK has a great recipe for baking potatoes with minimal moisture. A quick salt brine before baking and waiting to brush on the oil until the last 10 min of cooking. The oil just crisps the skin instead of trapping moisture in the bake. Just sayin. Nothing but love here. Your recipes are amazing, great style and editing videos too.

[@7thWardCreole]

I like this tip. The versatile and humble workhorse of the kitchen is salt.

[@msr1116]

Before you see a potato ricer as just another unnecessary unitasker, google its other uses. A bit awkward to clean but for some it may be a worthwhile purchase, particularly the quality steel ones with different discs. Really good for pressing out moisture from cooked leafy greens such as spinach.

[@christopherhughes1184]

My Italian mother used to use dehydrated potato flakes for her gnocchi, and they were fantastic. But these look good, too! ;-)

[@Swampbugz]

Amazing looking dish! What brand of shirt is that? Gotta have one.

[@printdivisionafrica469]

"you gotta watch out for squirters" great advice Steve.

[@leadgindairy3709]

It's like an inside out pizza! If that makes sense to anyone else? 😂 😂

[@Krysta1Rose]

Pizza casserole 👀

[@steveballmersbaldspot2.095]

Pizza pasta!

[@kilikopela83]

What does salting and oiling the potatoes do? Do they absorb it through the skin? Thanks!

[@buddyboy6071]

No , they don't. It's only worth doing if you actually eat the skin. Like most recipes on youtube, it's an added step that is pointless and only there for show.

[@RadioNul]

Prefer with crushed tomatoes rather than passata but this looks great