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 Gnocchi Alla Sorrentina | Status Approved | | Name |  Gnocchi Alla Sorrentina | | Category | Italian | | Serves/Yields | 4 | | Difficulty | Easy | | Prep. Time | 20 minutes | | Cook Time | 15 -20 minutes | | Introduction | | There isn't a restaurant in Sorrento that doesn't have Gnocchi alla Sorrentina in their menu. There are some variations on this dish, but this is the most popular. | | Ingredients | | 2 lbs gnocchi (you can use our recipe and make your own at home)
1 can (14oz) peeled tomatoes .
1 oz butter
10 oz fresh mozzarella , diced (buffalo mozzarella is preferred)
3 oz Parmigiano Reggiano, grated
20 large basil_leafs plus some for garnish
Sea_salt | | Directions | | Step: 1 | If you are using buffalo mozzarella, you need to dice it in advance, so it can lose most of its juice.
Chop peeled tomatoes and remove any seed and any hard part.
Put tomatoes, butter, and basil in a saucepan, season with a pinch of salt and cook over medium heat for 7 - 8 minutes.
Remove from heat and set aside. | | Step: 2 | Bring plenty of salted water to a rolling boil.
Meanwhile, pour half of the tomato sauce into a backing pan. Sprinkle with half of the Parmigiano Reggiano and diced mozzarella.
When water is boiling, cook gnocchi until they float to the surface.
Drain and arrange gnocchi in the backing pan.
Cover with remaining sauce, parmesan and mozzarella. | | Step: 3 | Preheat oven to 390°F
Bake gnocchi for 15-20 minutes until mozzarella has melted and parmigiano turned golden color.
Garnish with fresh basil leafs and serve.
Note: In sorrento this gnocchi is baked in individual portions in earthenware bowls. |
Time submitted: Sunday, November 04. 2007 at 16:45:57 Contributed By: guido
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