Gnocchi alla sorrentina
How to make it at home: Gnocchi alla sorrentina — ingredients, steps, safety tips.
Time: About 40 minutes · Yield: 4 servings
Ingredients
- 800 g potato gnocchi
- About 500 g thick tomato sauce
- 250 g fiordilatte (cow's milk mozzarella)
- 100 g grated Parmigiano Reggiano
- A few basil leaves
- Salt
Method
- Heat the oven to 240 °C; reduce the tomato sauce until thick.
- Cook the gnocchi in boiling salted water and lift them out with a slotted spoon as soon as they float.
- In a baking dish, toss the gnocchi with the thick tomato sauce and plenty of parmesan.
- Cover with a layer of sliced fiordilatte, add more sauce, more parmesan and the basil.
- Bake for a few minutes at 240 °C until the cheese has melted and serve at once.
Tips
- This is the Accademia Italiana della Cucina recipe; the Accademia does not give the amount of sauce, 500 g is the usual quantity.
- Do not overcook the gnocchi: they keep cooking a little in the oven.
Related topics
🍅 Gnocchi alla sorrentina · Gnocchi · 🧀 Mozzarella · 🧀 Parmesan
Sources
Servings: 4
Themes
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