How to Make Gnocchi di Ricotta alla Sorrentina Like an Italian (with Chef Gabe Bertaccini) 🇮🇹

How to Cook Like an Italian: Part 5 🇮🇹
Gabe’s pillowy, fluffy ricotta gnocchi tastes like eating a cloud 😛☁️ Unlike traditional potato gnocchi, these gnocchi come together quickly and have a beautiful light texture. Gabe simmers them in a simple pomodoro sauce, and finishes it in the oven with fresh mozzarella and Parmigiano-Reggiano until bubbling. The result is a cozy, crowd-pleasing dish that feels both rustic and elegant — perfect for a family dinner or a special gathering around the table. Gabe uses the rest of the ricotta to make Fried Stuffed Zucchini Blossoms.

Get the recipes:
▶ Gnocchi di Ricotta alla Sorrentina: https://foodtv.com/4xQ8M7Q
▶ Fried Stuffed Zucchini Blossoms: https://foodtv.com/4vi2gEE

ABOUT COOK LIKE AN ITALIAN:
Born and raised in Florence, Chef Gabe Bertaccini brings the authentic, no-nonsense traditions of Italian cuisine straight to your kitchen, showing you what it truly means to Cook Like an Italian 🇮🇹

0:00 – Intro
0:46 – Put Oil in a Pan and Grate Garlic
1:00 – Make the Sauce
2:15 – Mix Ricotta, Eggs, Parmesan, Lemon Zest and Salt Together
3:00 – Add in Flour
3:36 – Gently Knead
4:28 – Shape into the Classic Gnocchi Shape
6:06 – Place onto Floured Baking Sheet
6:20 – Bring Water to a Boil and Add Salt
6:32 – Boil Gnocchi in the Pot
7:26 – Then Mix the Gnocchi into the Sauce
7:45 – Add Extra Virgin Olive Oil, Mozzarella and Parmigiano Reggiano
8:11 – Place into Oven Until Cheese Is Melted
8:55 – Remove, Cool and Taste
10:10 – How to Make Fried Stuffed Zucchini Blossoms
10:30 – Prepare the Zucchini Blossom
10:50 – Combine Ricotta, Parmigiano Reggiano and Seasonings
11:25 – Add Mixture to Piping Bag
11:41 – Heat Oil
11:56 – Make a Tempura Batter
12:30 – Pipe the Filling into the Zucchini Blossom
13:27 – Cover Zucchini Blossom with Tempura Batter and Fry
14:33 – Season with Salt and Enjoy!

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How to Make Gnocchi di Ricotta alla Sorrentina Like an Italian (with Chef Gabe Bertaccini) 🇮🇹


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