Articolo disponibile anche in: Italian
We often talk about comfort food, that is a particularly pleasant food to eat, which knows how to pamper you, cheer you up at the end of a not too positive day, and Baked Gnocchi Alla Sorrentina are certainly one of them. Soft potato gnocchi with a simple but tasty tomato sauce with lots of good stringy mozzarella, just talk about it to get the good mood back!
The Origins Of Gnocchi Alla Sorrentina Recipe
The gnocchi generally see their appearance in the seventeenth. With the arrival of new food products from the Americas, potatoes began to spread throughout Europe and in the return of the world. The story goes that in 1600 in a tavern in Piazza Tasso, in Sorrento, the first gnocchi alla Sorrentina were created which saw not only the use of potatoes but also of tomatoes arrived from the new world. The chef intrigued by this tuber after various experiments decided to boil them and combine them with the flour gnocchi mixture, creating the first gnocchi.
The word gnocco seems to derive from the word “hazel” in fact the first gnocchi were small and round so gnocchi were born in Campania where they were also called “strangulaprievete” a legend tells that a particularly greedy priest of Baked Gnocchi Alla Sorrentina so much that he chokes eating them , but this story may just be a rumor.
The stories around the Potato Gnocchi are different, Campania is not the only one to claim its creation.
Prepare Baked Gnocchi Alla Sorrentina
The preparation of the Baked Gnocchi alla Sorrentina, as well as the excellent gnocchi requires a nice sauce cooked slowly, so that the tomato can dry a little and bring out all its flavor, along with garlic and basil. Ready the sauce, just cook the gnocchi which will be ready once they start to surface. Season with the sauce and the mozzarella fiordilatte cut into cubes and a nice grating of Parmesan cheese. Now just bake them in the oven for 5 minutes and your Baked Gnocchi Alla Sorrentina will be ready to be devoured!
Baked Gnocchi Alla Sorrentina
- 830 g Potato Gnocchi
- 650 g Tomato Sauce
- 150 g Water
- 3 Tbsp Extra Virgin Olive Oil
- 1 clove Garlic finely chopped
- q.s. Basil fresh
- q.s. Salt
- 400 g Fiordilatte Mozzarella
- 6 Tbsp Parmesan Cheese
- Finely chop the garlic, heat a pan and fry it in olive oil.1 clove Garlic, 3 Tbsp Extra Virgin Olive Oil
- Once the garlic is golden, add the tomato, water, basil leaves and a first pinch of salt. Cook until the sauce thickens, taste and season with salt.650 g Tomato Sauce, q.s. Basil, q.s. Salt, 150 g Water
- Put a large pot full of water on the stove, and put the oven to heat to 200 °C.
- Once it comes to a boil, add salt and a tablespoon of oil to the water and then cook the gnocchi.830 g Potato Gnocchi
- The gnocchi will be ready and will come to the surface, when they have all resurfaced, drain them well and season them with the tomato sauce.
- Cut the mozzarella into small pieces and add it to the gnocchi together with the Parmesan, mix and place everything in a bowl preferably of terracotta, otherwise use what you have available. Bake for 5 minutes so that the mozzarella melts and browns slightly.400 g Fiordilatte Mozzarella, 6 Tbsp Parmesan Cheese
- Once ready, serve on the table still hot.
Le informazioni nutrizionali mostrate sono una stima fornita da un calcolatore nutrizionale online. Non deve essere considerato un sostituto del consiglio di un nutrizionista professionista.