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Gnocchi alla sorrentina (Potato Gnocchi with Tomato Sauce and Mozzarella)

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1 hour 15 minutes
Cook: 15 minutes | Servings: Serves 4 to 6

Author’s Notes

Potato gnocchi are pretty filling, the kind of food you may associate with the cooler weather. But, in fact, you can enjoy gnocchi all year ’round. They are delicious with pesto, for example, or with a simple tomato sauce.

In fact, one of the classic Campanian summer dishes is gnocchi alla sorrentina, or potato gnocchi in the manner of Sorrento, mixed with some tomato sauce, a few fresh basil leaves and bits of mozzarella, then topped with pecorino and more mozzarella and baked in a hot oven until bubbly and oozing with cheesy goodness.  If you use your own homemade sauce, preferably with fresh tomatoes in season, mozzarella di bufala and homemade gnocchi, this dish is pure heaven.

Source: Memorie di Angelina

Ingredients

  • 500g (1 lb.) potato gnocchi, preferably homemade
  • One batch of a simple, Southern Italian-style tomato sauce, preferably made with fresh tomatoes
  • One large ball of mozzarella, preferably di bufala, drained and cut into small cubes
  • Grated pecorino romano cheese, to taste

Instructions

  1. Cook the gnocchi and transfer them to a large bowl. Add about ¾ of the tomato sauce, ½ the mozzarella and a sprinkling of grated cheese and mix gently with a spatula, taking care not to damage the delicate gnocchi.
  2. Pour the gnocchi into a greased gratin dish and top with a bit more of the tomato sauce, the remaining mozzarella cubes and a good sprinkling of grated cheese.
  3. Place in a very hot (220°C/450°F) oven just until the mozzarella has melted and the gnocchi are bubbling hot.
  4. Remove from the oven and let cool for a few minutes before serving.