One of Campania’s most popular pasta dishes in Italy and abroad… is gnocchi alla sorrentina, prepared in restaurants all over the world! What makes this gnocchi dish so popular is the mix of Mediterranean, genuine and simple flavours.
Difficulty
Easy
Time
70 min
Serves for
4 persons
Characteristics
vegetarian
For the tomato sauce:
Tomato and basil sauce 600 g
Basil 6 leaves
Garlic 1 clove
Extra virgin olive oil to taste
Fine salt to taste
For seasoning:
Mozzarella 250 g
Parmesan cheese PDO to grate 70 gg
Dice the mozzarella cheese that will be used to season the gnocchi alla sorrentina and drain in a fine-mesh strainer. In the meantime, flavour the oil with the garlic in a large non-stick frying pan and, when it has turned golden, remove it.
Add the tomato puree, sugar, basil, salt and freshly ground pepper. Bring the sauce to the boil then lower the heat and continue cooking for another 10 minutes, stirring occasionally. In the meantime, boil the gnocchi in a large saucepan of boiling salted water and drain them with a slotted spoon when they rise to the surface. Add them to the pan with the tomato sauce and stir gently.
Transfer to a baking dish, add the mozzarella cubes and sprinkle with grated Parmesan cheese.
Transfer to the oven and bake, with grill mode at 250°, for 5-8 minutes. Take the gnocchi alla sorrentina out of the oven, complete with freshly ground pepper to taste and serve immediately.
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