Recipes
Sorrento style gnocchi
Sorrento gnocchi are a delicious dish suitable for any occasion, perfect for bringing a classic but timeless recipe to the table.
Today we are going to discover the recipe for Sorrento gnocchi, a delicious dish typical of the Campania area which satisfies everyone for its taste and creaminess. This dish is one of the best-known first courses in our tradition, but for those who don't know, it is tomato gnocchi enriched with mozzarella and flavored with basil. Everything is then baked in the oven to obtain a crispy crust.
In short, if you are looking for a dish that smells of Italian tradition, this is the one for you! Let's get started right away!
Preparation
Sorrento style gnocchi
If you decide to prepare them yourself, the first thing to do is boil the whole potatoes in their skins to prepare the gnocchi . Once tender, mash them with the appropriate utensil, let them cool and add the eggs and flour . Knead quickly to mix the ingredients then form the gnocchi by first making small loaves and then cutting them into pieces. The choice is yours whether to pass them on the rigagnocchi or not.
Once ready, prepare the sauce. In a pan, brown the garlic clove cut in half in oil . Add the tomato puree and basil and cook for about 20 minutes or until it thickens.
In the meantime, cut the fiordilatte mozzarella into cubes and drain. Alternatively, pass it on absorbent paper.
Cook the gnocchi in plenty of salted water just long enough for them to float to the surface. Then drain them with the help of a slotted spoon directly into the sauce. Add the diced mozzarella and parmesan and stir to combine.
Distribute in 4 terracotta casseroles (or in a single baking dish), decorate with basil and sprinkle with parmesan. Place in the oven in grill mode at 200°C for 10 minutes . Serve them hot and stringy.
Here is a video with all the steps to make this delicious recipe, perfect for family Sundays. Clearly, you can greatly speed up preparation times by opting for packaged gnocchi . In this case you will need 1 kg.
Also keep in mind that Sorrento gnocchi can also be prepared in an air fryer .
Conservation
This dish can be stored in the fridge for a couple of days (but always keep it in a special container) but ideally it would be consumed immediately. Freezing is not recommended.
Sorrento gnocchi sauce: tips and variations
Sorrento style gnocchi can be prepared in different ways. There are those who, for example, do not use garlic and instead opt for onion, which also has the advantage of creating a crunchy texture in the mouth. Still others prefer to prepare the sauce with fresh tomatoes, for an even more authentic taste, or with cherry tomatoes.
As for the mozzarella, you can use a classic one or choose buffalo mozzarella. In any case, we advise you to cut it in advance, so as to release excess milk .
Origin
To witness the birth of Sorrento gnocchi we must wait for the arrival of potatoes and tomatoes from the New World. According to legend, it seems that gnocchi were born in Sorrento , in Piazza Tasso, at the hands of a curious innkeeper who was trying to understand how to use this tuber.
He discovered that by kneading it with flour and cooking it it kept its shape and could then be served with the most diverse condiments. As for the name, gnocco could derive from the hazelnut shape given to the dough.
The entirely Neapolitan custom of calling them strangulaprievete (strangulaprievete) has created a bit of confusion and, although there is a legend that tells of a priest who was suffocated by the many gnocchi he ate, according to linguists it could derive from the Greek strongulos and preptos , which indicate a spherical body.
Read also
Sorrento pasta recipe
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