Gnocchi alla Sorrentina
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Gnocchi alla Sorrentina
Soft potato gnocchi baked in tomato sauce with mozzarella and Parmigiano until golden and bubbling. One of the most beloved dishes of the Sorrento Peninsula.
Calories560kcal
Equipment
- Large pot
- 4 individual terracotta baking dishes (or 1 medium baking dish)
- Large mixing bowl
Ingredienti
- 800 g potato gnocchi
- 700 ml tomato sauce
- 250 g mozzarella diced
- 60 g grated Parmigiano Reggiano
- 3 tbsp extra virgin olive oil
- 2 garlic cloves
- Fresh basil leaves
- Salt to taste
Istruzioni
- Heat the olive oil in a saucepan and lightly brown the garlic.
- Add the tomato sauce, a pinch of salt, and a few basil leaves.
- Simmer for about 20 minutes over low heat.
- Remove the garlic.
- Cook the gnocchi in plenty of salted boiling water.
- As soon as they float to the surface, remove them with a slotted spoon.
- Transfer the gnocchi to a bowl and dress with most of the tomato sauce.
- Add half of the mozzarella and half of the Parmigiano and mix gently.
- Divide the gnocchi among the terracotta dishes.
- Top with the remaining sauce, mozzarella, Parmigiano, and a few basil leaves.
- Bake at 200°C (400°F) for 10–15 minutes, or until the cheese is melted and lightly golden.
- Serve immediately.
Note
Traditionally served in individual terracotta baking dishes, which help retain heat and keep the mozzarella perfectly melted and creamy. For the best result, use fresh fior di latte mozzarella from Campania.