Gnocchi alla Sorrentina Recipe
A delicious Gnocchi alla Sorrentina recipe, originating from the region of Campania, from the town of Sorrento. Sorrentina Gnocchi is an easy and delicious dish made with the same ingredients as a Pizza Margherita.
Ingredients
- 500 g Gnocchi
- 500 g Tomato Puree
- 150 g Fresh Mozzarella
- 10 fresh Basil Leaves
- 1 clove Garlic
- 15-20 g Parmigiano Reggiano (grated)
- 1/2 tbsp salt
Instructions
- This recipe is based on the faster version of Gnocchi alla Sorrentina. So, you will need a pack of gnocchi from the store. You'll need to boil water, adding salt to it. The gnocchi is ready in 2-3 minutes, so you can start boiling the water when your sauce is almost ready!
- In a saucepan pour 2 tbs of extra virgin olive oil, and saute the peeled garlic until it becomes pale golden. In the meantime chop 3 leaves of basil for later.
- Chop the mozzarella into small cubes, and drain it. You MUST use fresh mozzarella, the one that's sold its liquid, and in order for the dish to not be watery, it's important for the cheese to be drained for a few minutes.
- If you bought pre-grated Parmigiano Reggiano, you'll just have to prepare to have it by your side. If you've got the chunk of Parmigiano cheese, then at this point grate it so you'll have it ready when needed.
- At that point, add the tomato puree, salt after taste, and 7 fresh basil leaves to it, and saute for another 10 minutes on medium heat. (You can add 1/4 tbsp of sugar too, that always makes the tomato puree better). Also, make sure you're stirring it from time to time.
- After 10 minutes, take the pan off the heat, cover it, and leave it to rest. During those 10 minutes of sauteing the sauce, you can boil the water for the gnocchi too. In the meantime, you can heat the oven to 200°C.
- As mentioned, the gnocchi in boiling water is ready in 2-3 minutes. The way you know the gnocchi is ready, is that they float to the surface of the water. As soon as they do that, you can start taking them off and putting them into a baking dish.
- Add 3/4 of the mozzarella cubes to it, and mix it all together. Add the remaining 2-3 leaves of chopped basil and the tomato sauce. Make sure you remove the garlic and basil leaves before mixing the tomato sauce with the gnocchi.
- Sprinkle on top the leftover mozzarella, and the parmesan cheese. Honestly, there's no rule for the parmesan, if you love cheese, just add more than 15-20g. Once you're ready, and the oven is pre-heated, put the baking dish in, and leave it to bake for 15-20 minutes.