Here is a classic from Neapolitan cuisine, gnocchi alla sorrentina, prepared in a way to make this delicious first course lighter than the traditional recipe. With Christmas around the corner, it could be an excellent first course to serve your guests!
I had really wanted to write this recipe on my blog for a long time, firstly because I adore gnocchi alla sorrentina and also because it is one of my past dishes, when I used to make homemade gnocchi with my father on Sunday mornings. Here I used ready-made gnocchi because time is of the essence, but feel free to make them at home!
They turned out divine, even though the tomato sauce is practically oil-free (half a teaspoon is nothing for 4 servings) and I used light mozzarella. If you are vegetarian, I recommend using mozzarella and parmesan that are made with vegetable rennet and not animal rennet. Let’s move on to the recipe and I’ll leave some other first courses perfect for the holidays:
- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 28 oz potato gnocchi
- 5.5 oz light mozzarella
- 1.4 oz grated Grana or Parmesan cheese
- to taste basil
- 1 teaspoon extra virgin olive oil
- 1 clove garlic
- 17.6 oz tomato sauce
- to taste basil
- to taste salt
- Points per serving = 11 WW points
Preparation
First, prepare the sauce. Sauté a halved garlic clove in half a teaspoon of oil. Add the tomato sauce, a pinch of salt, and some chopped basil. Cover and let cook for 10-15 minutes. Remove the garlic and pour into a large bowl.
Meanwhile, cook the gnocchi in plenty of salted water. As soon as they rise to the surface, lift them with a slotted spoon and add them to the sauce, mixing well.
Now you can choose to immediately mix the gnocchi with diced mozzarella and parmesan and serve. But they wouldn’t be gnocchi alla sorrentina, rather hurried gnocchi! Better to gratin them in the oven… So place half of the gnocchi in a baking dish (I used two for my convenience), distribute the diced mozzarella and some fresh chopped basil, then add the rest of the gnocchi on top.
Finish by sprinkling the surface with grated parmesan and bake at 482°F for about ten minutes. The gnocchi should be well browned on the surface.
And here are our gnocchi alla sorrentina, ready to hit the table, hot and steaming! You can add some fresh basil leaves for decoration… yes, I put basil everywhere…
What can I say? Just looking at the photos should make your mouth water! Can you believe a portion is only 11 Weight Watchers Propoints? And it also serves as a complete dish, just add a salad and the meal is complete.
As Nicoletta, one of my dear followers (note: a reader who counts points), says: MCMPSD, which means: how I love this diet!
I look forward to your feedback and, of course, lots of photos…
Bon appétit to all!
by Giovanna Buono
