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!
❤🇮🇹🌱🍅🛵☀️⛱🌊
INGREDIENTS FOR 6 PEOPLE
-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
METHOD
1.Once the sauce is ready, start cooking the gnocchi in batches.
2. 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.
3. Add the diced mozzarella, grated Parmigiano, fresh basil, and gently mix.
4. Bake for 30 minutes at 375F, or until mozzarella is melted and sauce is bubbling.
Buon Appetito Amici!
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