Gnocchi alla Sorrentina
Campania's soul food classic: pillowy soft potato gnocchi tossed in sweet San Marzano tomato-basil sauce, baked in a clay dish with melting fresh mozzarella and Parmigiano until bubbling.
Ingredients
- • 600g fresh potato gnocchi
- • Sauce: 600g San Marzano plum tomatoes, 2 cloves garlic, 3 tbsp extra virgin olive oil, 8 fresh basil leaves, salt and pepper
- • 250g fresh fior di latte mozzarella, cut into cubes
- • 60g Parmigiano Reggiano DOP, freshly grated
Preparation Steps
In a saucepan, sauté garlic in olive oil, add crushed tomatoes, and simmer gently for 15 minutes. Season with salt and tear in fresh basil leaves.
Drop potato gnocchi into a large pot of boiling salted water. As soon as they rise to the surface (about 2 minutes), scoop out with a slotted spoon directly into the warm tomato sauce.
Preheat oven to 220°C. Toss gnocchi gently with tomato sauce, half the diced mozzarella, and half the Parmigiano. Transfer into an earthenware terracotta baking dish (tegame) or gratin dish.
Top with remaining mozzarella cubes and Parmigiano. Bake for 10-12 minutes, then broil for 2 minutes until mozzarella is molten, stretchy, and golden brown. Garnish with fresh basil.