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Italian Sorrentine Gnocchi Recipe |
Gnocchi alla sorrentina is the first dish of the Campanian tradition. This easy recipe is made with potato gnocchi, tomatoes, fiordilatte, parmesan, and basil. A simple Mediterranean taste that is made special thanks to the creamy, fibrous texture of the sauce.
The gnocchi alla sorrentina is an irresistible first course: potato gnocchi, seasoned with tomato and basil sauce, enriched with mozzarella fiordilatte, and grated parmesan, then put in the oven to brown. A recipe, from the Campanian tradition, based on simple ingredients and very easy to make, which guarantees a sure success. If you choose to make your own potato gnocchi, it will take longer to prepare, but it's an ideal solution if you want to serve it for a weekend brunch.
Ingredients:
- 800 g potato gnocchi
- 500 gr tomato puree
- 2 mozzarella fiordilatte 125 g . each
- grated parmesan cheese
- 1 clove of garlic
- extra virgin olive oil
- fresh basil
- 1 teaspoon sugar
- salt
- pepper
How to Make Italian Sorrentine Gnocchi Recipe:
- Dice the mozzarella you will use to season the gnocchi alla sorrentina and drain in a fine sieve. Meanwhile, allow the oil to season the garlic in a large nonstick skillet and, when it is golden brown, remove it from heat.
- Add the freshly whipped tomato sauce, sugar, basil, salt, and pepper. Bring the sauce to a boil then reduce the heat and continue to cook for 10 minutes, stirring occasionally. Meanwhile, boil the gnocchi in a large saucepan with boiling salted water and drain with a slotted spoon when they come to the surface. Add them to the pot with the tomato sauce and stir gently.
- Transfer everything to a baking sheet, add diced mozzarella and sprinkle with grated Parmesan.
- Transfer to the oven and cook au gratin, on grill mode at 250°, for 5-8 minutes. Remove the gnocchi alla sorrentina from the oven, top with fresh pepper to taste, and serve immediately.
