Gnocchi alla Sorrentina

Sorrento Style Gnocchi

Gnocchi alla sorrentina are an exquisite dish typical of Campania cuisine

It is made with potato gnocchi, first creamed in a pot with tomato sauce, mozzarella and Parmigiano and finally transferred to an earthenware pan, the typical “pignatiello”, where they are put back in the oven for a few minutes; and an exquisite au gratin crust is formed and the mozzarella binds the ingredients together

Like any traditional recipe, there are different versions and small variations. It is a very easy preparation even if you will need some time to carry out the various steps. The secrets for an excellent result are: first of all, use quality ingredients such as San Marzano tomatoes or quality puree for the preparation of the sauce;

then drain the mozzarella so that it does not release water; finally, make your own homemade gnocchi with boiled potatoes. Although you can also use bought gnocchi if you don’t have time, they will really make a difference!

INGREDIENTS

Serving 8 people

1 kg=20 pounds of gnocchi

700 g of tomato puree (preferably homemade puree)

3 tablespoons of extra virgin olive oil

5 leaves fresh basil

350 – 400 g of perfectly drained mozzarella

5 spoons of Parmigiano

salt

How to make Gnocchi alla sorrentina

First of all prepare the potato gnocchi according to the procedure you find in: Authentic Homemade Gnocchi

Meanwhile prepare the tomato sauce. Pour the puree into a large saucepan, add basil and 3 tablespoons of oil. Cook over low heat, stirring occasionally for about 20 minutes. At the end salt it. You will have obtain a thick and full-bodied sauce, but at the same time tasty and delicate.

Cook the potato gnocchi in plenty of water and coarse salt for around 2 minutes, until the gnocchi float to the surface.

Finally, drain them using a slotted spoon and gently transfer them into a large pot with 2 – 3 ladles of warm sauce.

Then turn gently without flaking the gnocchi and add half of the mozzarella, 2 tablespoons of Parmigiano and basil

Transfer to an earthenware pan, if you don’t have one, you can use a classic porcelain dish.

Then add more sauce, keeping a little for the surface, add Parmigiano, basil, mozzarella, (keeping a little for the surface) turn gently and complete with a final layer of sauce, mozzarella, basil and a teaspoon of oil:

Finally, bake at 200°C/400 °F already hot with the grill activated in the upper part for about 5 – 8 minutes.

Your Gnocchi alla Sorrentina is ready