Gnocchi alla sorrentina with polpa (finely chopped tomatoes)
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
1h (PREP TIME: 1h)
Easy
4 People
Ingredients
-
1
kg
Potatoes
-
300
g
Flour 00 type
-
1
egg
-
250
g
mozzarella fiordilatte
-
400
g
Polpa (Finely Chopped Tomatoes)
-
Basil
-
40
g
grated Parmesan cheese
-
extra virgin olive oil
-
1
Mozzarella
-
1
onion
-
salt
-
nutmeg
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Gnocchi alla sorrentina with polpa (finely chopped tomatoes): Method
- Peel and halve the potatoes, then cook them in boiling salted water until tender
- Drain the potatoes and let them cool slightly
- Mash the potatoes with a potato masher onto a work surface
- Add the flour, egg, salt, and nutmeg to the mashed potatoes
- Quickly knead the mixture to form a dough, then roll it into long ropes and cut into small pieces to form the gnocchi
- Place the gnocchi on a floured tray
- Finely chop the onion and sauté it in a pan with olive oil until soft
- Add the Polpa (Finely Chopped Tomatoes) and cook for 5 minutes
- Season with torn basil leaves
- Set aside a few tablespoons of the sauce
- Cut the mozzarella into small cubes
- Cook the gnocchi in boiling salted water and use a slotted spoon to remove them as they float to the surface
- Mix the gnocchi gently with the (Polpa) Finely Chopped Tomato
- Spread a portion of the gnocchi in an ovenproof dish (or multiple individual dishes), sprinkle with diced mozzarella, then cover with more gnocchi and the reserved Polpa (Finely Chopped Tomato)
- Sprinkle with grated Parmesan cheese
- Bake under the grill at 200°C (390°F) for 5-6 minutes
- Finish with fresh torn basil