Description
Gnocchi alla sorrentina is a potato gnocchi dish with a tomato sauce, mozzarella cheese and grated parmesan. Alla sorrentina' translated from Italian means Sorrento style. Sorrento is a city located on the southern Amalfi coast in the Campania region. Typically, you serve it as a first course meal with a salad. Enjoy!
Ingredients
Scale
- 500g (2lbs) gnocchi
- 30ml (2 tbsp) olive oil
- 1 onion, peeled and finely chopped
- 4 garlic cloves, peeled and crushed
- 250g (1/2 lb) tomatoes
- 15ml (1 tbsp) tomato puree
- 5ml (1 tsp) sugar
- 125ml (1/2 cup) ground parmesan
- 125g (4 oz) mozzarella
- Season to taste
Instructions
- Boil the gnocchi according to manufacturer’s instructions. Drain and set aside.
- Preheat the oven to 200°C/390°F/gas mark.
- Gently fry the onion and garlic in the oil until softened.
- Peel the tomatoes first by plunging them in a bowlful of boiling hot water, then chop finely and add to the onions.
- Continue to cook for about 10 minutes, season to taste then blend in a food processor until smooth.
- Pour the sauce back in the frying pan along with the gnocchi. Stir until the pasta is evenly coated with tomato sauce.
- Divide the pasta between two individual ovenproof dishes then cover with parmesan and mozzarella.
- Place the dishes in the oven and bake for 15 minutes or until the cheese is melted and browning.
- Serve with a light green salad.
Notes
- Instead of making the fresh tomato sauce from scratch you can use passata.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 569
- Sugar: 8.1 g
- Sodium: 378 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Carbohydrates: 70.7 g
- Fiber: 3 g
- Protein: 22.2 g
- Cholesterol: 29 mg