A first course that appeals to everyone, adults and children alike! Gnocchi sorrentina. This is a recipe that’s great year-round with delicious tomatoes as the main ingredient. Gnocchi sorrentina, and in the more general sense, pasta alla sorrentina, is an Italian first course that is famous in every way. A very simple recipe that proves anyone can be a good cook! The secret lies in the quality of the ingredients. They may be few, but they are excellent!
We suggest using homemade gnocchi if you have time; but this first course is also delicious with other short pastas like mezzemaniche or paccheri!
Gnocchi sorrentina recipe
To start, prepare the gnocchi according to the traditional recipe.
Gnocchi sorrentina: make the tomato sauce seperately
Do not use ready-made tomatoes or purée – only fresh tomatoes! Wash the tomatoes thoroughly and blanch in a pot full of water for just a few minutes to remove the skin more easily. At this point, prepare a sauce by eliminating the seeds and cutting the tomatoes into pieces. Add extra-virgin olive oil and plenty of fresh basil and cook over low heat in a pan for about half an hour. You don't have to add onion or garlic, but if you like the extra flavor, don't hesitate to do so! Once the sauce is ready, you can leave it to cook some more (for a little more thickness in consistency) or you can turn it into a more diluted sauce. You can also cook the tomatoes with their skins still on and then sauté them once cooked. Season the freshly drained gnocchi with the sauce, grated parmesan cheese and some well drained and diced mozzarella. Place everything in an ovenproof dish and bake in the oven at 420° F followed by a few minutes on broil for a cheesy baked crust.
A gnocchi sorrentina idea for warmer months
Add some cubes of fried eggplant or the skin of the eggplant cut into thin strips (and also fried) for some extra crunchiness in your simple tomato sauce. This makes a first course similar to pasta alla norma, but with a more delicate flavor – and with mozzarella instead of salted ricotta. For this recipe, you can also use some fresh oregano or mint leaves to add some flavor. Instead of potato gnocchi, use semolina dumplings.