RECIPES

Gnocchi alla Sorrentina

Add Evoo to a large skillet. when hot, add garlic and onions and cook until soft. Crush whole peeled tomatoes with a blender, add it to the skillet, season with salt and let it simmer covered for 15 minutes
  • Serves:4
  • Difficulty:easy
  • Cooking Time:15 Mins
  • Prep Time:5 Mins
  • Dietary:Dairy
  • Allergens:None

INGREDIENTS

  • Fresh Italian potato gnocchi 500g
  • Buffalo mozzarella 125 g
  • Italian whole peeled tomatoes 800g
  • Onion 1 grated
  • Pecorino Romano 150g grated
  • Basil Leaves handful
  • Extra Virgin Olive Oil 2 T
  • Salt to season

METHOD

1. Add Evoo to a large skillet. when hot, add garlic and onions and cook until soft. Crush whole peeled tomatoes with a blender, add it to the skillet, season with salt and let it simmer covered for 15 minutes, Stir in half basil leaves and cook for further 2 minutes.

2. add fresh potato gnocchi to the skillet and cook it for 4 minutes or until cooked.

3. Turn off the heat, add grated pecorino and 100 g diced mozzarella and give a good stir to melt cheese through

4. Plate the gnocchi and garnish with the rest of the mozzarella and basil leaves.

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