Gnocchi alla sorrentina

Gnocchi alla sorrentina is a classic first course from the Campania tradition. An easy recipe made with potato gnocchi, tomato, fiordilatte mozzarella, parmesan and basil. Simple Mediterranean flavours that become truly delicious thanks to the stringy creaminess of the topping.

INGREDIENTS

• 800 g potato gnocchi
• 500 g tomato passata
• 2 fiordilatte mozzarellas, 125 g each
• grated parmesan cheese
• 1 clove of garlic

• extra virgin olive oil
• fresh basil
• 1 teaspoon sugar
• salt
• pepper
  
  
  Delicious gnocchi alla sorrentina make for an irresistible first course: a combination of soft potato gnocchi, enriched with a delightful fresh tomato and basil sauce, all topped with stringy layers of fiordilatte mozzarella and a generous sprinkling of grated parmesan. This culinary delicacy is then baked in the oven to achieve an irresistible gratin effect. A traditional recipe from Campania made with simple ingredients, making it easy for anyone to prepare, with guaranteed results that will satisfy even the most demanding palates. For those who love making their own potato gnocchi from scratch, the preparation may take a little more time, but it is undoubtedly the perfect choice for anyone wishing to serve a delicious meal during a relaxing weekend lunch. In case of gluten intolerance, rice flour can be used to make the gnocchi, so that everyone can enjoy this delicacy without worries. With this small variation, the dish remains accessible to all, guaranteeing a tasty experience without compromise. HOW TO MAKE: GNOCCHI ALLA SORRENTINA1Cut the mozzarella into small cubes, which will be used to dress the gnocchi alla sorrentina, and let it drain in a fine-mesh strainer. Meanwhile, let the oil infuse with the garlic in a large non-stick pan and, once it has turned golden, remove it. 2Add the tomato passata, sugar, basil, salt and freshly ground pepper. Bring the sauce to the boil, then lower the heat and continue cooking for another 10 minutes, stirring occasionally. Meanwhile, boil the gnocchi in a large pot of salted boiling water and drain them with a slotted spoon as soon as they float to the surface. Add them to the pan with the tomato sauce and stir gently. 3Transfer everything into a baking dish, add the mozzarella cubes and sprinkle with the grated parmesan. 4Transfer to the oven and grill at 250°C for 5-8 minutes until golden. Take the gnocchi alla sorrentina out of the oven, finish with a grind of fresh pepper to taste and serve immediately.