Melting Sorrentina-style Gnocchi

Sorrentina-style gnocchi is a classic dish from the Campania cuisine, rich and stringy thanks to the mozzarella. Here’s how to prepare this delicious meal.

Ingredients

• 1 kg of potato gnocchi
• 400 g of tomato purée
• 200 g of fiordilatte mozzarella (better if it’s stretched curd)
• 80 g of grated Parmesan
• Fresh basil to taste
• 1 clove of garlic
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. Tomato Sauce: In a large pan, heat a bit of extra virgin olive oil and sauté a clove of garlic until golden. Add the tomato purée, a handful of hand-torn basil leaves, season with salt and pepper to taste. Let it cook on medium-low heat for about 15-20 minutes until the sauce has slightly thickened.

2. Preparing the Gnocchi: Meanwhile, bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface (which means they are ready), then drain them with a slotted spoon and transfer them to the pan with the sauce.

3. Assembly: Carefully mix the gnocchi in the sauce to flavor them well. Cut the mozzarella into cubes and add it to the gnocchi. Add half of the grated Parmesan and gently mix.

4. Baking: Transfer everything into an oven-proof dish, sprinkle with the remaining Parmesan and a few basil leaves. Bake in a preheated oven at 200 °C for about 10-15 minutes, until the cheese has melted and browned.

5. Serving: Remove from the oven and let cool for a few minutes before serving the melting Sorrentina-style gnocchi.

Curiosity

The name “sorrentina” refers to the town of Sorrento in Campania, known for its picturesque landscape and rich culinary tradition. Sorrentina-style gnocchi embodies the conviviality and warmth typical of Southern Italian hospitality. Furthermore, the passion for stringy cheese is a distinctive mark of many Italian oven-baked dishes, symbolizing authentic comfort food.