The exquisite recipe of gnocchi alla sorrentina, specialties of the coast!
With this new appointment with our culinary column we want to offer you the recipe of gnocchi alla sorrentina.
One of the most popular dishes of the Campania region abroad, it is a lot easy to prepare, but at the same time really tasty.
The ingredients to be recovered are not many and are very easy to find, while the preparation time is very little, so you can cook them even when you are very busy and amaze so friends and relatives.
Below, the recipe with detailed steps to follow.
Ingredients
- 500 gr potato gnocchi (preferably homemade)
- 300 gr fresh milk
- 150 parmigiano reggiano
- 4 San Marzano tomatoes
- 1 clove of garlic
- 3 4-basil leaves
- salt, pepper and extra virgin olive oil to taste
The sauce
Prepare the sauce by proceeding to blanch the tomatoes for 30 seconds in plenty of boiling water. Drain quickly and repeat them under cold running water. This procedure will facilitate the elimination of the peel or film covering them.
After removing the peel from the tomatoes, cut them, empty them from inside and take one puree with the blender or the vegetable mill. Put the puree obtained in a pot with the oil, the clove of garlic and a little salt and cook over low heat for at least 10 min.
The flan
Boil the gnocchi and remove them from the water as they rise to the surface (they should not be cooked too much because the cooking will end in the oven). Season with the freshly prepared sauce, cover everything with dripped pieces of fior di latte, fresh basil leaves and plenty of grated Parmesan cheese on top. Bake at 200 ° for 15-20 minutes and, before serving the stringy flan, waiting 2-3 minutes.
