Gnocchi alla Sorrentina
Gnocchi alla Sorrentina is a classic dish from Campania, featuring potato gnocchi baked in a rich Mutti Polpa tomato sauce with melted mozzarella and Parmesan. This simple, flavorful recipe highlights the essence of Italian traditional food.
Made with Mutti Polpa
Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).
30 min (COOK TIME: 10 min / PREP TIME: 20 min)
Easy
4 people
Ingredients
-
800
g
potato gnocchi
-
800
g
Polpa Mutti
-
250
g
fiordilatte mozzarela
-
1
clove of gralic
-
40
g
extra virgin olive oil
-
salt and pepper
-
3
tbsp
grated parmesan cheese
-
5
basil leaves
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Gnocchi alla Sorrentina: Method
- Slice the mozzarella and place it in a colander to drain excess water.
- In a large pan, sauté a clove of garlic in the oil. As soon as it starts to turn golden, remove it and add the Mutti tomato pulp.
- Season with salt and pepper, add the basil leaves, and cover with a lid. Continue cooking for 10 minutes.
- Meanwhile, cook the gnocchi in plenty of salted boiling water. As soon as they rise to the surface, scoop them out with a slotted spoon and transfer them to the pan with the tomato sauce.
- Gently mix and season with two tablespoons of grated Parmesan cheese.
- Place half of the gnocchi at the bottom of a baking dish, cover with half of the mozzarella, then add the remaining gnocchi. Cover the surface with the rest of the mozzarella and finish with the remaining Parmesan.
- Bake under the grill at 250°C (482°F) for 5-7 minutes.
