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Gnocchi alla Sorrentina

Written on Tuesday, 1 March 2011 16:50

This delicious dish is called “alla Sorrentina” because it comes from Sorrento a lovely city of the south of Italy near Amalfi and Positano.
A classic of the Italian cuisine this recipe is incredibly easy to make and of great effect on your table!

Every 6 people

  • 1 kg and 500g of fresh gnocchi
  • 500g of tomatoes passata
  • 50g of butter
  • 2 table spoon of extra vergin
    olive oil
  • 250g of mozzarella
  • 4 leaves of basil

Start cooking the passata with the butter the oil the basil and a little bit of salt (do not exaggerate because the passata is already quite salted).
Boil the gnocchi in salted water following the instruction on the package and when ready drain it.
Mix straight away the gnocchi with the passata.
In a deep oven proof pan put half of the gnocchi, then a layer of mozzarella previously diced, and then the second half of the gnocchi.
Cover with kitchen foil and put in a preheated oven at 200° for 25 minutes.
At this point you can remove the kitchen foil and leave the pasta in the oven for another 5 minutes.
Serve straight away, add fresh grated black pepper if you like it.