Sleekly sweams to the Sorrento
Sometimes regional specialties require long preparations, but that’s certainly not the case with Gnocchi alla Sorrentina, a quick and easy first course from the Campania tradition. Baking them in the oven creates a crispy crust that covers a soft, cheesy, and perfectly melty heart.
| Season | All the seasons | Ingredients | 8 |
| Ease of the | Easy to do so | Ready in | 20 minutes |
Sometimes regional specialties are a bit elaborate or time-consuming, but it is certainly not the case of the Sorrento dumplings, a first course of the tradition of the Campania region easy and quick to make!
My recipe is true to the original: just prepare a delicious tomato sauce and basil in which to immerse the gnocchi. Whether we can buy ready or do it at home, if we have extra time available, for example on weekends.
Then they are enriched by creaming them with cubes of mozzarella and grated cheese and proceed with the grating, using the same ingredients. Yes, because this exquisite first course is completed in the oven, where its soft and streamlined heart is covered with a crispy and delicious crust, making it truly irresistible!
In Sorrento and surroundings it is used to bake them in a typical earthenware pan, the pignatiello, but we can safely use a frying pan suitable for cooking in the oven or a simple baking dish. The sorrentin gnocchi are a triumph of Mediterranean flavors. A rich first course that we can serve beautiful hot in our Sunday lunches with family or friends.
You already have your mouth watering, I bet… strength, try to make them and then let me know if you liked them!
Sleekly sweams to the Sorrento
Ingredients
Method
- Let’s boil the water for the dumplings. Then in a pan with a drizzle of extra virgin olive oil, we fry the chopped garlic clove. Add the tomato puree, salt and also put the chopped basil leaves. Let's cook for about 5 minutes, stirring occasionally.
- When the water comes to a boil, we go up and throw the dumplings.
- Once they rise to afloat, they're ready. We can drain them and pour them directly into the pan with sauce, stirring well.
- We remove our gnocchi from the heat and add half of the mozzarella and half of the grated cheese, stirring well to stir up.
- Now we distribute the remaining parts of mozzarella and grated cheese on the surface of the dumplings and end cooking in the oven, using a suitable pan or transferring the contents into a baking dish. We supply at 190-200 C for about 10 minutes.
- And here are our gnocchi alla sorrentina, streamlined and delicious!
