Gnocchi alla SorrentinaPRINT SHARE
This dish is equivalent to one of those smothering hugs from an Italian grandmother. It’s hella comforting, smells a little garlicky… and having it too often might suffocate you. But in the best way, I promise. Tip: do NOT skimp on the mozzarella. Fior di Latte or nothing. And let it caramelize. You want the cheese to go crispy and meld with the bubbling tomato sauce, not sit limply over the gnocchi like a pool of melted white rubber.
- First prepare the sugo. Add olive oil and garlic to the bottom of a cold, deep frying pan and turn on the heat, allowing the ingredients to slowly come to temperature. Sautee until the garlic is golden brown and discard, keeping the oil.
- Next, add the passata to the oil and allow it to simmer for about 25-30 minutes on medium to low heat. Wait until the sauce is cooked before seasoning with salt and pepper.
- Just before the sauce finishes cooking, cook the gnocchi in a pot of boiling salted water for 60 seconds. Drain, and place them in a medium sized baking dish.
- Spoon the sauce over the gnocchi, they should be downing in sauce.
- Gently rip the bocconcini in half and sprinkle them over the gnocchi in an even layer.
- Bake the gnocchi in a 500 degree oven until the sauce is bubbling, and the cheese is caramelized.
- Finish with a light dusting of grated Parmigiano and chopped basil.
Tip: Feel free to hide a cooked vegetable in the dish. Roasted eggplant or zucchini are a worthy addition.