Gnocchi alla sorrentina (Potato Gnocchi with Tomato Sauce and Mozzarella)
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Prep Time
1 hr
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Cook Time
15 mins
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Total Time
1 hr 15 mins
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Course
Soup
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Cuisine
Italian, American, International
Gnocchi alla sorrentina (Potato Gnocchi with Tomato Sauce and Mozzarella)
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 500 g potato gnocchi 1 lb., preferably homemade
- One batch of a simple Southern Italian-style tomato sauce (see Notes), preferably made with fresh tomatoes
- mozzarella preferably di bufala, drained and cut into small cubes, one large ball
- Pecorino Romano cheese to taste, grated
Instructions
- Cook the gnocchi and transfer them to a large bowl. Add about 3/4 of the tomato sauce, 1/2 the mozzarella and a sprinkling of grated cheese and mix gently with a spatula, taking care not to damage the delicate gnocchi.
- Pour the gnocchi into a greased gratin dish (or into individual gratin dishes as pictured) and top with a bit more of the tomato sauce, the remaining mozzarella cubes and a good sprinkling of grated cheese.
- Place in a very hot (220C/450F) oven just until the mozzarella has melted and the gnocchi are bubbling hot. Remove from the oven and let cool for a few minutes before serving.
Notes
- For recipes for making homemade tomato sauce, see our post "Tomato Sauce 101".
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