Gnocchi alla Sorrentina

If you’ve never been to Italy before, you have no idea how much we miss it. You would miss it, too. Feels like forever since we were there. It was actually only four months ago and it feels like an eternity.

I remember the first bowl of pasta I had in Montecatini was Gnochetti alla Sorrentina. It was my first goal of having a conversation in Italian and let’s just say it didn’t go so well because they brought me something other than what I had ordered—or what I thought I had ordered, anyway. I had ordered Gnocchi alla Sorrentina but they must’ve misunderstood me for a different variety of the typical gnocchi pasta.

Gnochetti is made using the exact same recipe that they use for gnocchi but instead it comes in the shape of shells, not the fluffy clouds of heaven that they typically serve you when you order gnocchi. There were so many gluten-free options in Italy that I wasn’t worried about the mistake in my order.

Since it was my first interaction with a local, I didn’t want them to feel awkward by letting them know it wasn’t what I had ordered. Instead, I learned how to ask if it had flour or not. The server immediately told me no and that it was made purely of white potatoes. That conversation went smoother than I thought. This made me more confident than ever.

I swear I dreamt about Gnocchi alla Sorrentina every single night after that until we went to Pisa within the week. The pesto gnocchi I had right in the center square near the Leaning Tower of Pisa was the best and is still the best pasta I’ve ever had to date. I thought I would make my own gnocchi and see what I can come up with.

Well, it turned out to be the perfect combination between the pesto gnocchi I had in Pisa and the gnochetti I had in Montecatini. I might have not rolled the chunks of gnocchi in my own hands but I made my own sauce and it came out just on point. I think the chefs at the quaint little restaurant that served me gnochetti would be so proud.

XO

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