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 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.
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.
