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Gnocchi alla Sorrentina, a classical traditional ring to it... Making gnocchi is easier to do than you might think; the only thing is to only buy
and mash potatoes.
Obviously there is no comparison between how easy it is to use the purchased gnocchi versus the homemade ones,
however the taste is also very different. We will show you pretty soon on this site
how gnocchi are made at home so you can try for yourself.
Ingredients
2 pounds (1 kg) of potato gnocchi, store-bought or homemade
1 5.5oz can tomato paste
1 pound of mozzarella cheese
1/2 cup of grated parmesan
dried basil spice, to taste
salt, again to taste
extra-virgin olive oil
How it's done
Prepare the sauce by frying the chopped garlic clove in the right amount of oil,
take out the garlic and then add the tomato paste, some basil and salt.
Cook the gnocchi in boiling salted water as per package instructions (usually
only 2 minutes)
and drain with a slotted spoon as soon as the gnocchi begin to surface.
Arrange the strained gnocchi in a large pasta bowl and toss with the tomato sauce we
did before.
Add the diced mozzarella and the Parmesan and mix and mix thoroughly.
Now you have 2 options, either serve them like that with melted grated mozzarella or
cover the mixture with a layer of sauce and some mozzarella and place the pan in a preheated oven at 300 °F and then brown the gnocchi.
I chose the first option by putting a spoonful of sauce on each plate, a touch of Parmesan cheese and basil spices and voilà|
, but that was me...
