Gnocchi alla sorrentina (potato gnocchi baked with tomato and mozzarella) - Campania
Prep time
Cook time
Total time
Categories: Kids, Vegetarian, Healthy, Quick and Easy (use store bought gnocchi and tomato sauce), Gluten free (use store bought gluten free gnocchi).
This is a favourite Italian dish around the world with young and old. It is completely worth the effort to make your own gnocchi but if you are short on time, use the best store bought that you can find.
This is a favourite Italian dish around the world with young and old. It is completely worth the effort to make your own gnocchi but if you are short on time, use the best store bought that you can find.
Author: Woo Wei-Duan
Recipe type: First Course (Primo)
Cuisine: Campania
Serves: 6
Ingredients
- 1 recipe potato gnocchi or two packages store bought gnocchi
- 30 mls extra-virgin olive oil
- 2 onions, skin and ends removed and finely chopped
- 2 cloves garlic, skin removed, finely chopped
- 2 tins peeled tomatoes, drained, deseeded and chopped or 800 gms tomato passata
- 20 basil leaves, rinsed and dried
- 400 grams mozzarella, cut into 2 cm cubes
- 100 grams Parmigiano-Reggiano, shaved with a vegetable peeler
- sea salt
Instructions
- Heat the oven to 200C. Place the olive oil, garlic and onion in a large sauce pan.
- Cook over medium heat until softened, about 10 minutes.
- Add the tomatoes and salt to taste.
- Cook for 20 minutes. When cool enough, puree together with 10 basil leaves.
- Pour a third of the sauce on the bottom of a baking dish large enough to accommodate the gnocchi.
- Boil the gnocchi until they float (2 to 2.5 minutes), remove with a slotted spoon to the baking dish.
- Top the gnocchi with the remaining sauce and basil, mozzarella and Parmigiano-Reggiano cheese.
- Bake until the cheese is melted and golden (15 minutes).
Gnocchi alla sorrentina (potato dumplings baked with tomato sauce and mozzarella)
