Main/Pastas

Gnocchi Alla Sorrentina

Time: 50 min Yields: serves Cost: $5.23 per serve Difficulty: 4/10

From Maricruz Avalos. I saw this recipe but looked at the other recipes on the site and thought I could find something more authentic. I arrived at an authentic recipe that opened with a rant against less authentic versions of the recipe, which snapped me right out of it. This one is delicious. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. Authentic. I’ve had enough.

Ingredients

  • Gnocchi 1 kg
  • Cherry tomatoes 500 grams
  • Tomato passata 1.5 cups
  • Pear mozzarella whole 250 grams
  • Garlic 2 cloves
  • Basil to taste
  • Olive oil 3 tbsp

Steps

  1. Bring large pot of water to boil.
  2. Preheat grill element of oven on high.
  3. Slice garlic thinly, grate two thirds of the mozzarella coarsely and break the rest into cute little pieces.
  4. Heat oil in another large pot on medium-high.
  5. Add garlic, fry until fragrant, 10 seconds.
  6. Add cherry tomatoes and fry until softened, 5 minutes. Towards the end, squash them just enough to make them burst.
  7. Add passata, salt and pepper. Fry for a moment while you tear up basil leaves, reserving some whole ones for garnish later.
  8. Add torn basil leaves, stir, reduce heat to low and simmer until thickened, 5 minutes.
  9. Drop gnocchi into boiling water and drain all of them in colander once like 10 have risen to the surface, 2 minutes or so.
  10. Add gnocchi and grated mozzarella to pan and stir well.
  11. Transfer to stylish baking dish, arrange whole basil leaves and remaining mozzarella. Bake under grill until cheese melts, 4 minutes.