There is something magical about gnocchi alla sorrentina. A simple yet flavorful dish that transports me directly to the sunny coasts of Campania, my homeland. With just a few ingredients and very little time, you can prepare a main dish that pairs perfectly with a rich and fragrant tomato sauce, gooey mozzarella, and a sprinkle of parmesan that will thrill everyone. I usually make them on Sundays (a habit passed down from my mom 😊) when the family gathers. This time, having less time while the tomato sauce was cooking, I prepared flour and water gnocchi, but I assure you that for this delicious dish, potato gnocchi are also suitable. And if you really don’t have time, you can use the ones from the supermarket.
But enough chit-chat, quickly to the stove to prepare your fragrant delights 👩🍳 and please, let me know in the comments how they turned out 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Gnocchi alla Sorrentina
- 2.2 lbs potato gnocchi (or flour and water)
- 3.5 oz mozzarella (or fior di latte)
- 28.2 oz tomato passata
- 2.1 oz grated parmesan
- 5 tbsps extra virgin olive oil
- 1 clove garlic
- 1 bunch basil
- to taste salt
Preparation of Gnocchi alla Sorrentina
Start with the sauce preparation: in a saucepan, pour the oil, add the garlic clove, and let it brown.
Remove the garlic and add the tomato passata. Season with salt, stir, and let cook with a lid for 10-15 minutes over medium-low heat, stirring occasionally.
Meanwhile, cut the mozzarella into cubes, allowing it to drain well before use.
Then, boil the gnocchi in a large pot of boiling salted water; when they float they are ready. Drain them directly into the pan with the sauce, or into a large bowl where you have added about half of the sauce, the mozzarella, leaving some for the top, and mix well.
At this point, add some sauce to a large baking dish and make a single layer of gnocchi, sprinkle with the remaining mozzarella and grated parmesan.
Transfer to a static oven for 10 minutes at 392 °F (200 °C) then switch to grill mode at maximum power and cook for about 5 minutes or until fully gratinated.GNOCCHI ALLA SORRENTINA are finally ready! Gooey and creamy, this simple dish is a true triumph of flavors! There’s nothing better to delight your taste buds! Silvana’s word!
Storage
Gnocchi alla Sorrentina can be stored in the fridge for one day or can be frozen.
Gnocchi alla Sorrentina can be stored in the fridge for one day or can be frozen.
