Delicious Recipes

Sorrentina Gnocchi

in cucina con pina

•

in

Sorrentina Gnocchi is a typical dish from Campania. The origins of gnocchi date back to the discovery of America, with the arrival of potatoes in Europe and thus into Italian gastronomy. This all happened in the second half of the 18th century. Initially, gnocchi were a simple preparation for a humble kitchen, but over time the ingredients and preparation methods have increased, becoming important and refined dishes. The suitable potatoes for preparing gnocchi are the mealy yellow and white-fleshed ones. Those to avoid are new potatoes, for making gnocchi, as they are so watery that they would absorb so much flour to make them rubbery. Today I will simply cook potato gnocchi, but we all know about semolina gnocchi, bread gnocchi, ricotta and spinach ones, puffed ones, pumpkin or other ingredients like my eggplant gnocchi with clams. But there are still colored or stuffed gnocchi, in short, a wide space for imagination in the kitchen.

  • Difficulty: Very Easy
  • Cost: Economical
  • Portions: 4
  • Cooking methods: Stovetop, Oven
  • Cuisine: Regional Italian
  • Region: Campania
  • Seasonality: All seasons
512.54 Kcal
calories per serving
Info Close
  • Energy 512.54 (Kcal)
  • Carbohydrates 28.84 (g) of which sugars 10.20 (g)
  • Proteins 16.31 (g)
  • Fat 37.37 (g) of which saturated 19.36 (g)of which unsaturated 3.59 (g)
  • Fibers 2.29 (g)
  • Sodium 1,134.96 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Necessary Ingredients for Making Sorrentina Gnocchi

  • 1.1 lbs potato gnocchi
  • 14 oz cherry tomatoes
  • 9.5 oz buffalo mozzarella
  • 1/2 cup grated Parmesan cheese
  • 10 leaves basil
  • 3 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 clove garlic

Useful Tools for Making Sorrentina Gnocchi

  • Casserole Dish
  • Pot
  • Pan
  • Baking Dish

Steps to Prepare Sorrentina Gnocchi

  • Prepare a tomato sauce with garlic, EVO oil, basil, and salt and cook in a pan for 15 minutes over high heat. In the meantime, cook the gnocchi in boiling salted water. As soon as they start to float, scoop them with a slotted spoon and transfer them to the tomato sauce, mix, and add more fresh basil. In an ovenproof dish, place half of the gnocchi and cover with Parmesan and buffalo mozzarella, place the remaining gnocchi and cover with Parmesan and all the remaining mozzarella with basil leaves. Bake the Sorrentina Gnocchi for 15 minutes at 428°F until the mozzarella is completely melted.

  • And here they are ready, Sorrentina Gnocchi

Little Tip

You can divide the gnocchi portions into 4 individual dishes and, after baking them, serve them individually to the diners.

Author image

in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

Read the Blog