With this simple but unique Gnocchi recipe from Sorrento you can actually win hearts. Next to pizza, gnocchi alla Sorrentina is definitely one of the most famous dishes from the area around Naples. This is a very easy dish that has its origins in the city Sorrento on the Amalfi Coast. Using the best quality products make all the difference – Tomatoes from San Marzano, an area on the edge of the sleeping Volcano Vesuvius, where the hot sun as well as the volcanic soil contribute to a unique taste of this tomato. On top mozzarella di bufala and fresh basil leaves make this meal especially delicious.
In Campania you can find the classic gnocchi alla Sorrentina in basically all restaurants. This dish is also often chosen as one of the traditional courses at festivities. Traditionally, the gnocchi are baked in small terracotta bowls, with which they are also served on the plate. Of course you can also use a casserole dish as an alternative.
For 3 people you need:
- 500g Gnocchi
- 1 Onion
- 450 g Tomato passata
- 10-15 Basil leaves
- 150g Mozzarella
- 2 Tablespoons of olive oil (extra virgin)
- 1 Clove of garlic
- Parmesan
- Salt
Preperation:
- Heat the olive oil in a saucepan with a clove of garlic.
- Reduce the heat, add the tomato passata and 5 basil leaves, season with salt and simmer for 15-20 minutes until the sauce has thickened.
- Meanwhile prepare gnocchi according to package instructions.
- Cut half of the mozzarella into small pieces, add to the pot and simmer for another 1-2 minutes until the cheese has melted slightly.
- Preheat the oven to 180°C. Finely chop the remaining basil leaves and add to the tomato sauce.
- Add the gnocchi and about 2 tablespoons of grated Parmesan to the saucepan and mix with the sauce.
- Put everything in a casserole dish and sprinkle with a bit of parmesan and the remaining mozzarella.
- Place the casserole dish in the oven for about 10 minutes until the cheese has melted. Then garnish with a few fresh basil leafs.
