Gnocchi alla sorrentina
Gnocchi alla sorrentina, from above
Non vegEggCampania

Gnocchi alla sorrentina

Gnocchi baked in tomato with molten mozzarella. Lasagne's cheesy little cousin.

70 minTime
34 gProtein each
mildSpice
Baked in clay1 chapter · 1 min read

Make it your way

Grandma's wayTomato, mozzarella, basil, baked.
The original
792kcalsame
34 gproteinsame
10 gfibresame
70minutessame

Gnocchi alla sorrentina.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Potato1 kg floury potatoes
Maida (all-purpose flour, plain flour)2 cups
Egg1
Olive oil2 tbsp
Garlic2 cloves
Tomato puree600 g passata
Basil leavesa handful
Mozzarella2 balls, diced and drained
Parmesan½ cup
Saltto taste

Method

4 steps
  1. 1Make gnocchi: boil potatoes in skins, peel, rice, then knead lightly with egg, flour and salt. Shape into pieces.
  2. 2Simmer passata with oil, garlic, salt and basil for 15 minutes.
  3. 3Boil gnocchi until they float, then toss with the sauce.
  4. 4Layer in a baking dish with mozzarella and parmesan. Bake at 220C until bubbling.
Serve it like this

Bring to the table bubbling in the baking dish and serve with a basil leaf on each portion.

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Make it a meal

What goes with Gnocchi alla sorrentina: a bread or rice, a side, something to drink and something sweet.

Bread or rice Ciabatta60 min
Bread or rice Risi e bisi40 min
On the side Insalata caprese10 min
On the side Marinara sauce35 min
To drink Virgin bellini8 min
Something sweet Tiramisu40 min
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