Making the gnocchi at home will increase the time it takes to put this dish together. But, I always think it is worth it! This oven baked gnocchi recipe is pretty easy to put together.
Whether you use homemade or ready made gnocchi, you just need to boil them first. Then, mix them with a fresh tomato sauce in an oven dish. After which, you layer the top with fior di latte or bufala mozzarella, fresh basil and a sprinkling of parmesan or pecorino cheese.
Finally bake your gnocchi all sorrentina until the cheese melts and starts to turn golden. I baked the cherry tomatoes with garlic and olive oil. If you make the gnocchi yourself, it will take about an hour longer but the rest of the cooking is pretty quick, so this divine deliciousness can be ready to serve in under 45 minutes.
Of course, high quality ingredients are key to getting the best from this dish. I made the tomato sauce with passata and roasted cherry tomatoes. Making the sauce with only fresh tomatoes would be tops.
But outside of summer, good quality sauce tomatoes are hard to come by. You can use good quality canned Italian tomatoes or passata. Or, you can do as I like to, mix fresh cherry tomatoes with passata. Add the cooked potato gnocchi to the tomato sauce.
I deviated from the normal recipe for gnocchi alla Sorrentina by roasting the cherry tomatoes with garlic before making the sauce. In my opinion this really gives the sauce a more intense flavour. Of course, you can make it without roasting the cherry tomatoes first.
Put the gnocchi and tomato sauce in an oven dish. The mozzarella for gnocchi alla Sorrentina needs to be really fresh. In Naples, they use buffalo milk mozzarella mozzarella di bufula or fior di latte.
Finish with a layer of mozzarella, basil and grated parmigiano. Here in Italy, there are some alternative versions of this recipe which include different cheeses such as scamorza or include onions or eggplant. Some people also make gnocchi alla Sorrentina with ragu, instead of simple tomato sauce.
The recipe I have posted here is the simplest and I think the most delicious version. Baked gnocchi alla Sorrentina ready to serve! I have also made this dish with semolina gnocchi. That was fabulous too. Make the semolina gnocchi as per alla Romana, but then cook them in the oven alla Sorrentina. The only difference is that they need less oven time. This recipe is a real crowd pleaser and loved by kids and adults alike here in Italy. In Campania, gnocchi alla Sorrentina is traditionally cooked on Sundays, when families get together for lunch.
To avoid arguments over portion sizes, you can also bake it in individual dishes, which looks really nice and prevents anyone coming to blows!! Because I promise you they will fight over it! Please leave a comment here on the blog or on The Pasta Project Facebook page. This recipe was originally published in but has been updated with new photos and text.
If you want to save this recipe for later, you can print it, bookmark this page or save it to Pinterest. Spoon more gnocchi and sauce on top to nearly fill dish there's a chance you'll have a little extra gnocchi that won't fit; that's okay, save them for a snack. Top with the remaining mozzarella, then coat with an even sprinkling of grated Parmigiano-Reggiano. Set baking dish on a rimmed baking sheet and bake until bubbling all over and mozzarella is melted, 10 to 15 minutes.
If desired, turn on broiler and continue to cook until cheese has crisped and browned lightly on top, 1 to 2 minutes longer. Transfer baking dish to a heatproof surface and let rest 5 minutes. Divide gnocchi between individual serving bowls, top with fresh basil leaves, and serve. Potato ricer or food mill ; bench scraper ; 3. We strongly recommend making your own gnocchi, since almost all store-bought products have bad texture and flavor. However, if you have a source for good store-bought gnocchi, you will need about 2 pounds g.
A good jar of passata makes this sauce incredibly easy, but you can also use one ounce can of whole peeled tomatoes don't worry about the extra 3.
The formed, uncooked gnocchi can be frozen on the sheet tray. Once frozen, use a thin metal spatula to free from sheet tray, transfer to a zipper-lock bag, press out excess air, and seal.
Return to freezer until ready to use. To cook, add frozen gnocchi directly to gently simmering water. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile.
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List of Partners vendors. Pin Share Email. Why It Works Homemade gnocchi that prioritize structure over ethereal lightness deliver great potato flavor while holding their shape. The bright, fresh tomato sauce is dead simple, but it requires a top-quality canned or jarred product.
Featured Video. Recipe Facts. Active: 2 hrs 30 mins. Total: 2 hrs 30 mins. Serves: 6 to 8 servings. For the Gnocchi see note : 3 pounds 1. Keyword: Gnocchi alla Sorrentina. Prep Time: 10 minutes. Cook Time: 40 minutes. Total Time: 50 minutes. Servings: 8 people. Calories: kcal.
Author: Nonna Box. Instructions Drain excess liquid from the mozzarella and cut into cubes. Keep it aside for now.
Clean half an onion and chop finely. In a pan, pour a drizzle of extra-virgin olive oil, and place oven to medium heat, then add the onion and cook until golden.
Next, add the tomato passata and season with salt, then cook the sauce for about 20 minutes, stirring with a wooden spoon so that it does not stick to the bottom and burn. Turn off the heat before the sauce thickens too much and then add the fresh basil.
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