Wednesday, August 1, 2018

Gnocchi Alla Sorrentina

Don't be scared off by the fancy title. In our house it is known as the "yummy red sauce". This is my husbands favorite way to eat gnocchi hands down. This sauce is filled with two different types of cheese which makes it incredibly delicious. The flavors are simple, which is what I like best about it because you really get to taste each ingredient.
You can either use this sauce alone with some boxed gnocchi or you can try making your own homemade gnocchi. I shared a great gnocchi recipe yesterday on the blog and it can be found here.

This recipe came from a blog I had never visited before. It's called Manus Menu. I haven't looked around the blog to much but from what I can tell she makes Authentic Italian food. I guess I should run this recipe by my brother to see how truly authentic it is. ;)

For the tomato sauce
15 oz. tomato purée (puree is different then paste or sauce so make sure you get puree)
1 tbsp extra virgin olive oil
1 small onion (or half a medium onion) leave whole or cut in half, or quarters based on size
3 garlic cloves, smashed
10 basil leaves
Salt to taste

For the final dish
1.1 lbs potato gnocchi
5.5 oz. fresh mozzarella 3.5 oz. cubed, 2 oz. sliced) give or take
2.3 oz. Parmigiano Reggiano give or take
The above tomato sauce

1. Start by preparing the tomato sauce. Put the extra virgin olive oil in a pot with the peeled onion and crushed garlic. Sauté it for a couple of minutes then add half of the basil leaves. Saute another minute.

2. Then add the tomato purée, and some salt.

3. Cover it and cook for 15 to 20 minutes on a low flame, or until thickened.

4. When ready, remove the onion, and add the cubed mozzarella to it. Mix it with a wooden spoon for a few minutes. Make sure the mozzarella is nicely melted and there are no lumps in the sauce.

5. Add the rest of the basil, roughly ripped by hand (chopping the basil leaves the flavor on the knife and cutting board so always tear by hand) and set it aside.

6. In the meantime, cook the potato gnocchi as per the instructions in whatever method you choose to use. When ready, remove them with a slotted spoon and mix them well with the sauce in a pan. Add 2 tbsp (rough estimate, use as much as you like) of the thinly grated Parmigiano Reggiano and mix until well combined.

7. Grease an oven proof dish. Pour the gnocchi in it, top with the mozzarella slices and the remaining thinly grated Parmigiano Reggiano.

8. Put the gnocchi in the oven and broil them for about 10 minutes, or until the cheese melts and becomes golden.

**Randi's Side Notes**
~ I like to serve with fresh basil and more cheese, because who doesn't like more...
~ You can also make this ahead of time and store in the fridge. Then just pop it in the oven at 350 degrees for roughly 10 minutes (depending on the type and size of dish you used) and then broil the top to get it bubbly and melty.

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