ReceptnaptárGnocchi alla sorrentina
Gnocchi alla sorrentina is a Neapolitan one-dish meal: gnocchi in tomato sauce, grilled with melting mozzarella and Parmesan. Few ingredients and simple steps, but good tomatoes and well-drained mozzarella are the point.
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Ingredients
Method
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- Fry the crushed garlic in the oil over low heat for 1 minute (do not let it brown), add the hand-crushed tomatoes and season with salt.
- Simmer the sauce over low heat for 15 minutes until thickened, and stir in half of the basil at the end.
- Set the oven to grill (or 230°C). Cook the gnocchi in plenty of salted water: they are ready when they float to the surface; cook for another half minute after that.
- Toss the drained gnocchi with the sauce and pour into an ovenproof dish.
- Scatter the diced mozzarella and the Parmesan on top.
- Grill on the upper shelf of the oven for 6-8 minutes until the cheese melts and browns in patches. Sprinkle with the remaining basil and serve immediately.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Dice the mozzarella in advance and drain it, otherwise its water thins the sauce.
- Do not rinse the gnocchi after cooking, just drain them and toss with the sauce immediately.
- Grill the top, but not for too long: the cheese should melt and brown in patches without burning.
- For dinner guests, baking in individual ovenproof dishes looks nicer and is ready faster.
Frequently asked questions
Can I use shop-bought gnocchi?
Yes, packaged chilled or ambient gnocchi works too; follow the cooking time on the pack.
Can it be prepared ahead?
You can assemble the sauce and the cooked gnocchi in advance; put the cheese on just before baking and bake at 200°C for 12-15 minutes.
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