– 16 oz potato gnocchi – 3 tablespoons extra-virgin olive oil – 2 garlic cloves minced – 1 can 28 ounces whole peeled San Marzano DOC tomatoes – 1-2 teaspoons sea salt – fresh basil to your taste – 8 oz ciliegine mozzarella – 4 oz mozzarella roughly chopped or torn if you don't use ciliegine mozzarella, use two balls of mozzarella (I used burrata and ciliegine)
Ingredients
Cook time 30 min
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Servings
4
Type
vegetarian, gnocchi
prep Time
5 min
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What is alla sorrentina meaning?Alla sorrentina' in Italian translates "Sorrento style". Sorrento is a city in the Campania region on the Amalfi coast, which is near Naples. That's where gnocchi alla sorrentina is served as a primo, or first course.
Can I use fresh tomatoes? Yes, you can. Just make a quick sauce of the tomatoes. Use cherry tomatoes or Roma tomatoes. Even plum tomatoes is fine. Chop up the tomatoes. Add the garlic or some chopped onion to a skillet heated with extra-virgin olive oil. When the garlic is heated (not even one minute ) or the onion is translucent add in the tomatoes. Cook the tomatoes until you get a nice sauce.
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