Name: Sorrentine Gnocchetti
Prep time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 13.4 oz buckwheat gnocchetti; 1 pack Sorrentine sauce; 1 large eggplant; 7 oz smoked scamorza cheese; 1 tbsp chili pepper; 6 tbsp extra virgin olive oil; 1 clove garlic; to taste fine salt; to taste grated Grana Padano cheese; 8.5 cups water; to taste coarse salt

Sorrentine gnocchetti are a rich and appetizing dish.

Made with buckwheat gnocchetti and seasoned with eggplants, scamorza cheese, Sorrentine sauce, and a pinch of chili pepper.

Easy to prepare, they are excellent to serve for lunch.

A dish full of flavor, prepared with genuine and artisanal ingredients, all Italian from my trusted company, which I cannot do without, La Dispensa della Casalinga.

Buckwheat is an excellent source of fiber, magnesium, copper, and manganese, recommended for those on a sports diet. The Sorrentine sauce is prepared with top-quality ingredients, blended together. The extra virgin olive oil is cold-pressed from a mill located in the hills of Garda and retains the properties of the local olives. The spicy chili pepper is a blend of chilies grown in Salento immersed in excellent and genuine extra virgin olive oil.

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Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: All Seasons

Ingredients for preparing Sorrentine gnocchetti

13.4 oz buckwheat gnocchetti
1 pack Sorrentine sauce
1 large eggplant
7 oz smoked scamorza cheese
1 tbsp chili pepper
6 tbsp extra virgin olive oil
1 clove garlic
to taste fine salt
to taste grated Grana Padano cheese
8.5 cups water
to taste coarse salt

Tools

1 Pan
1 Pot
1 Cutting Board
1 Knife

Steps for preparing Sorrentine gnocchetti

To prepare the delicious Sorrentine gnocchetti, let’s start by cleaning the eggplant, removing the skin and peeling the garlic clove.

Then on a cutting board, with the help of a knife, cut the eggplant into pieces and separately cut the scamorza. Meanwhile, fill a pot with water and bring to a boil, then season with coarse salt and cook the gnocchetti following the cooking time indicated on the package.
Meanwhile, in a non-stick pan, pour half an inch of extra virgin olive oil and sauté the garlic. Once golden, remove it and add the eggplant pieces, cooking for 5 minutes.
Then add the Sorrentine sauce and cook, stirring occasionally, over low heat and with the lid on.
Once cooking is complete, add the previously cut scamorza pieces, the drained gnocchetti, the chili pepper, and grated cheese. Mix well and finally serve… enjoy your meal!