Gnocchi alla Sorrentina

Name: Gnocchi alla Sorrentina
Total time: 1800 s
Ingredients: 1.1 lbs gnocchi (homemade or store-bought) (500 grams); 1/2 cup tomato purée (about 100 grams); 1 mozzarella cheese (can use vegan mozzarella); 1 garlic clove; Chopped parsley, to taste; Extra virgin olive oil, to taste; Grated Parmesan cheese, to taste

Liz @Lizzi7

How many of us have enjoyed Gnocchi alla Sorrentina at our grandmother’s house on Sundays? As a girl from southern Italy, I can say this dish appeared on our table more than a few times. I remember when I was little, my grandmother would make the pasta from scratch. This recipe is not just a dish, but also a piece of history and tradition.

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Ingredients

30 minutes

1.1 lbsgnocchi (homemade or store-bought) (500 grams)
1/2 cuptomato purée (about 100 grams)
1mozzarella cheese (can use vegan mozzarella)
1garlic clove
Chopped parsley, to taste
Extra virgin olive oil, to taste
Grated Parmesan cheese, to taste

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Steps

30 minutes

1

Finely chop the garlic clove and add it to a skillet with a drizzle of olive oil.
2

Add the tomato purée and stir over low heat with the lid on.
3

In a pot, bring 1 2/3 cups water (400 ml) to a boil.
4

Once boiling, add the gnocchi and cook until they float to the surface.
5

When ready, drain the gnocchi and add them to the skillet with the sauce.
6

Transfer to an oven-safe dish and add the mozzarella, cut into cubes.
7

For best results, bake for 5 minutes at 350°F (180°C) with the mozzarella on top until it’s golden and bubbly.
8

Sprinkle with a little Parmesan, a drizzle of olive oil, and some parsley.
9

Now your gnocchi are ready to serve!