Gnocchi alla Sorrentina
by Tavolino
A classic first course from the Campania tradition consisting of potato gnocchi tossed in a fresh tomato sauce, fragrant basil, and stretchy mozzarella.
Ingredients
- Gnocchi 1 kg
- Tomato purée 1 lt
- Mozzarella 350 g
- Grated Parmesan 50 g
- Basil to taste
- Salt to taste
- Extra virgin olive oil to taste
- Garlic 1 clove
Preparation
- 1
Heat a drizzle of extra virgin olive oil in a pan and sauté 1 clove of garlic.
- 2
Pour 1 lt of tomato purée into the pan.
- 3
Add some fresh basil and a pinch of salt.
- 4
Cook the sauce over medium heat for about 20 minutes.
- 5
Bring a pot of salted water to a boil and cook 1 kg of gnocchi in it.
- 6
Drain the gnocchi as soon as they start to float to the surface.
- 7
Remove the garlic clove from the sauce.
- 8
Add the gnocchi to the sauce in the pan.
- 9
Add 350 g of diced mozzarella and 50 g of grated Parmesan.
- 10
Toss everything briefly until the mozzarella is melted and well incorporated.
- 11
Serve garnished with a few fresh basil leaves.