Gnocchi Alla Sorrentina
Gnocchi alla sorrentina (sorrento style) are baked potato gnocchi with tomato sauce, mozzarella and basil.
1.1 lbs (500 g)
extra virgin olive oil
1 can - 8.4 oz. (240 g)
whole peeled canned tomatoes
⅓ cup (35 g)
grated (Parmigiano Reggiano or Grana Padano)
fresh mozzarella (125 grams- 4.4 ounces)
drained and cut into small cubes
fresh basil leaves
Chop the mozzarella into small cubes.
Prepare the tomato sauce.
Place the peeled tomatoes in a food processor
and pulse a few times until smooth.
Put 2 tablespoons of extra virgin olive oil into a medium pan and, when it's hot, add the garlic. Cook the garlic until golden then remove it, add the pureed tomatoes and season with salt.
Cook on medium heat for about 15 minutes, until it's thickened. Add a few leaves of fresh basil and remove from heat.
In the meanttime, bring a large pan of salted water to the boil. When the water is boiling, add the gnocchi.
Using a slotted spoon, scoop out the gnocchi into a bowl as you see them rise to the surface of the pan. This is an indication that the gnocchi are cooked. (It only takes 2 minutes)
Add the tomato sauce, 1/2 of the grated Parmesan cheese
and mix gently with a spoon.
Pour the gnocchi into individual oven dishes and top with the mozzarella cubes and the remaining grated cheese.
Place in a very hot oven (250 degrees C/475 degrees F) for 5 minutes, just until the mozzarella has melted and the gnocchi are bubbling hot.
Garnish with basil leaves and serve the gnocchi alla sorrentina.
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