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  • Writer's pictureRosangela Atte

Gnocchi Alla Sorrentina

Pillowy soft homemade, potato gnocchi, gently tossed in a chunky tomato sauce, with buffalo mozzarella, Parmigiano Reggiano, and fresh basil, baked until the cheese is golden brown and melted.

This dish reminds me of the first summer my husband and I spent together while we were dating.

We used to ride his Vespa from Castellammare di Stabia to Sorrento to go to the beach and sometimes on our way back, we would stop at this tiny restaurant, that was in a lady's home, under a little bridge. The menu changed every day and there were only two things on the menu. All Neapolitan classics: pasta e fagioli, spaghetti aglio e olio, linguine e vongole, etc. On one occasion, gnocchi alla Sorrentina was on the menu, and that's what I had. I still remember the flavor of the sauce, the lightness of the gnocchi, and the stringiness of the mozzarella. They were divine!

I think I did a very good job at reproducing la signora's gnocchi, I think she would be proud!



-1.2 Kg Potato Gnocchi

-1-28 oz can of San marzano tomatoes

-1 bottle of passata (660ml)

-1/2 cup EV00

-1 shallot

-2 garlic cloves

-500 g fiordilatte or mozzarella

-150 g Parmigiano Reggiano

-1-2 tsp salt (for sauce)

-Fresh basil


Heat a large, oven-safe pan on medium heat. Add EVOO, shallot, and whole garlic cloves. Fry until golden and add both types of tomatoes, basil, and salt.

Place the pasta pot on the stove.

Cook sauce for 45 minutes on medium-low, and once cooked remove the garlic cloves.

Once the sauce is ready, start cooking the gnocchi in batches. Once they come to the surface, cook for 2 minutes, and then scoop them out with a slotted spoon, and add them directly to the sauce, and gently toss. Add the diced mozzarella, grated Parmigiano, and fresh basil. Bake for 30 minutes at 375F, or until mozzarella is melted and sauce is bubbling.

Buon Appetito Amici!









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