4 serves
3 tipsGnocchi Alla Sorrentina
Method
- 1Heat the olive oil in a medium saucepan over a medium heat. Add the sliced onion and fry for about 10 minutes, stirring occasionally, until softened and lightly golden.
- 2Add the chopped tomatoes and basil. Season with salt and freshly ground black pepper. Reduce the heat and simmer gently for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
- 3Meanwhile, bring a large saucepan of well-salted water to the boil. Drop in the gnocchi and cook for 2–3 minutes, or until they float to the surface. Drain and return them to the pan off the heat.
- 4Pour the tomato sauce over the gnocchi and add the mozzarella. Stir gently for 10–20 seconds, just until the mozzarella begins to melt and coat the gnocchi.
- 5Transfer to warm plates, sprinkle over the pecorino and serve immediately.
...And that's it, enjoy!
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Ingredients
For the Gnocchi
1/4 cup extra virgin olive oil
1 large red onion, peeled and finely sliced
2 400g tins chopped tomatoes
5 large fresh basil leaves
500 g shop-bought potato gnocchi (minimum 70% potato)
2 125g balls mozzarella, drained and cut into small cubes
40 g freshly grated pecorino cheese
salt and freshly ground black pepper
Shopping list for this recipe
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When you buy gnocchi from a deli or supermarket, choose a brand that contains at least 70 per cent potatoes, or they will be tasteless and have a stodgy texture.
When you buy gnocchi from a deli or supermarket, choose a brand that contains at least 70 per cent potatoes, or they will be tasteless and have a stodgy texture.
