Gnocchi Alla Sorrentina
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Loading...Gnocchi alla Sorrentina are the celebration of Sorrento, one of the most beautiful cities on the Amalfi Coast. A summer dish that celebrates tomatoes, mozzarella, Parmesan and, above all, potato gnocchi, which "swim" in a delicate and tasty sauce as well us everyone of us dreams to “splash” in the magnificent sea that bathes Sorrento
Ingredients
- Gnocchi 1 pack, about 500gr
- Onion 1
- Tomato "Passata" 1 lt
- Mozzarella fresh "Fior di Latte" 500gr
- Parmesan Chees 200gr
- Basil
- Extra Virgin Olive Oil
- White Wine
- Salt&Pepper
Instructions
Finely chop the onion, put it in a pan with plenty of oil, salt and cook over low heat, with the lid, for about 10 minutes. Add half a glass of white wine and cook for another 5 minutes, without a lid, to evaporate the alcohol
In the meantime, bring plenty of water to the boil to cook the gnocchi. Salt, add the gnocchi that will be cooked when it comes back to the surface: about 3 or 4 minutes.
Collect the dumplings in the colander and let them cool, so they will lose all the excess water
When the onion is now tender, add the tomato puree, a pinch of sugar that makes the tomato less acidic, and cook for about 20 minutes, on low heat and stirring often. Check that it is right with salt and add a little pepper
Cut the mozzarella into cubes (to be precise the “Fiordilatte”, a more fibrous and slightly firmer mozzarella, perfect for being cooked because it melts less) and grate the fresh Parmesan.
Preheat the oven to 180 ° / 365 F or, if you have it, in grill mode. Mix the gnocchi and sauce directly in the baking dish that will go into the oven (be generous with the sauce!), Arrange the cubes of mozzarella here and there and add plenty of grated Parmesan. Complete with some basil leaves and put in the oven for the time necessary to melt the cheese
Notes
Everyone knows Naples, one of the most beautiful Italian cities that, in addition to artistic treasures, the wonderful view of the sea and Vesuvius (one of the largest volcanoes in the world, still active) has one of the most important Italian gastronomic traditions. If you come to Italy, visit Naples: please! And then continue south, following the coast, until you reach the Amalfi Coast, with its towns perched on the mountains overlooking the sea. The first one you will meet is Sorrento, the largest, famous for its hospitality and good food. Here is an example: this recipe could be easily prepared using pasta, but for the people of Sorrento, using gnocchi means paying homage to the table with an even richer and tastier dish: a sign of friendship and affection that is never forgotten!
ItalianCookingTips:
This time I won’t teach you how to make dumplings … do you want the truth? I am not an expert and would like to make a few more attempts before offering you. You can still use excellent ready-made gnocchi, among the Italians, the best for me are the “Gnocchetti” Rana that you find here: https://www.giovannirana.it/prodotti/gnocchi
ItalianCookingTips:
For “Gnocchi alla Sorrentina” I recommend using the Tomato Passata because we want a soft and velvety sauce. I do not recommend using fresh tomatoes (which should still be peeled and passed) because the sauce would be a little too liquid and not suitable for a preparation like this that must be “compact” when it comes out of the oven
ItalianCookingTips:
Like all “baked pasta”, do not bring your “Gnocchi alla Sorrentina” immediately to the table but let it rest a little so that the flavors mix better and it is also easier to cut and serve it. This is a recipe that, especially in summer, can also be enjoyed lukewarm
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