Italian Pasta Recipes

GNOCCHI ALLA SORRENTINA (POTATO GNOCCHI WITH MOZZARELLA & TOMATO SAUCE)

Gnocchi alla Sorrentina is a classic and very tasty first course prepared with homemade gnocchi, tomato sauce, mozzarella cheese, grated Parmigiano Reggiano cheese and other ingredients specific to the Sorrento Peninsula, such as olive oil and basil.

A simple, traditional and above all beloved first course, on a par with other classics of typical Italian cuisine such as pasta with tomato sauce.


 

 

 

 

SERVINGS:4

INGREDIENTS:

TO MAKE HOMEMADE POTATO GNOCCHI CLICK HERE: https://eatalianrecipes.com/italian-potato-gnocchi-step-by-step-recipe/

 

For the sauce and topping:

  • 3 cups of tomato puree
  • 3 tbsp of extra virgin olive oil
  • fresh basil
  • 3-4 cups of mozzarella cheese shredded
  • 5 tbsp of Parmigiano Reggiano or Grana Padano cheese
  • salt to taste

 

 

DIRECTIONS:

Prepare the tomato sauce.

Pour the sauce into a large saucepan, add fresh basil and 3 tablespoons of oil.

Cook over low heat, turning occasionally, for about 20 minutes.

At the end, add salt.

You should get a thick, full-bodied sauce, but at the same time flavorful and delicate.

Cook the potato gnocchi in plenty of water and coarse salt.

It will take about 2 minutes, when the gnocchi rise to the surface they are ready to drain.

Use a slotted spoon to drain them and gently transfer them to a large pot with a base of 2 to 3 ladles of warm sauce,

Gently turn the gnocchi, add half of the mozzarella, 2 tablespoons of Parmesan cheese and basil.

At this point transfer your Gnocchi alla sorrentina to an earthenware pan, if you don’t have one, you can use a classic porcelain dish. add more sauce, saving a little for the surface, add parmesan cheese, basil, mozzarella cheese, (saving a little for the surface) gently turn and finish with a final layer of sauce , mozzarella and basil,

Add 1 teaspoon of oil and basil.

Bake at 390 F already very hot with grill on for about 5 to 8 minutes.

Here are your Gnocchi alla sorrentina ready.

 

 

 

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