Skillet Sorrentina Gnocchi delicious and super cheesy! A perfect dish to prepare in summer, perhaps with fresh tomato sauce made with sun-ripened garden tomatoes!
The Sorrentina gnocchi are a well-known first course from the Campania tradition, recognized all over the world, but this easier and quicker version allows you to prepare them anywhere and at any time of the year without having to suffer the heat of turning on the oven in summer!
If you also love Sorrentina gnocchi, you can’t miss this variant cooked in a skillet!
- Difficulty: Easy
- Cost: Low Cost
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.3 lbs potatoes
- 2 cups semola rimacinata di grano duro
- 1.25 cups tomato sauce
- 1 clove garlic
- basil
- extra virgin olive oil
- salt
- 4.4 oz mozzarella
- 1.4 oz Parmesan cheese
- basil
Steps
Cook the potatoes in boiling water for about 20 minutes or until they are soft, then mash them with a potato masher and collect the puree in a bowl.
Add salt to taste and start adding the semolina a little at a time. Knead by hand, always adding flour until finishing it.
When you have finished adding all the flour, you will get a soft and compact dough.
Divide it into pieces, roll it under your palms to create ropes, then cut your gnocchi with a knife.
You can then decide whether to leave your gnocchi smooth or to groove them with a fork or a gnocchi board.
Plunge the gnocchi into salted boiling water; when they float to the top, drain them and transfer them to a bowl.
Season the Sorrentina gnocchi in a skillet with tomato sauce and mix to combine.
Pour the gnocchi into a non-stick skillet.
Add diced mozzarella and a generous sprinkle of Parmesan. Place over moderate heat and cover with a lid.
After about 15 minutes, remove the lid and serve hot and cheesy.
STORAGE
Store the skillet Sorrentina gnocchi in the fridge for up to 3 days.
