Gnocchi alla Sorrentina

Gnocchi alla Sorrentina are a delightful classic from Campania cuisine, known for their fresh tomato sauce, stringy mozzarella, and aromatic basil. Here is how you can prepare them:

Ingredients

• 1 kg of potato gnocchi
• 800 g of peeled tomatoes or tomato puree
• 250 g of buffalo mozzarella or fiordilatte
• 100 g of grated Parmesan cheese
• Fresh basil to taste
• 1 clove of garlic
• Salt and pepper to taste
• Extra virgin olive oil
• 1 pinch of sugar (optional)

Preparation

1. Start by preparing the sauce. Heat a stream of extra virgin olive oil in a pan and fry the whole garlic clove until it turns golden, then remove it.
2. Add the peeled tomatoes or tomato puree to the pan. If using peeled tomatoes, crush them a bit with a spoon. Add the hand-torn basil leaves, salt, pepper, and a pinch of sugar to correct the acidity of the tomatoes.
3. Let the sauce cook over low heat for about 20 minutes, until it thickens.
4. Meanwhile, cook the gnocchi in plenty of salted water following the instructions on the package, they are usually ready when they float to the surface. Drain the gnocchi and set aside.
5. Cut the mozzarella into cubes and let it drain.
6. Once the sauce is ready, add the gnocchi to the sauce and mix gently.
7. Take a baking dish and pour a first layer of gnocchi with the sauce, then distribute the mozzarella cubes and sprinkle with some Parmesan.
8. Continue to make layers until all ingredients are used up, ending with the Parmesan.
9. Bake the Gnocchi alla Sorrentina in a preheated oven at 200 °C for about 15-20 minutes or until the surface looks golden and the mozzarella is nicely melted.
10. Serve hot, garnishing with fresh basil leaves if you wish.

Curiosity

This dish takes its name from the city of Sorrento, located in the Campania region. Tradition has it that the gnocchi are gratinated in the oven in individual “cocottes,” but it is also possible to prepare them in a single baking dish and then serve them.