ItalianNeapolitan
Gnocchi alla Sorrentina
by Cucina con Ruben · 548K subscribers on YouTube
Quick and easy Gnocchi alla Sorrentina made with ricotta gnocchi instead of potato, baked with tomato sauce, mozzarella, and Parmesan.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 2
- Difficulty
- easy
Ingredients
9 items- BasilFor the sauce
- Tomato PassataFor the sauce
- SaltPinch
- FlourFor the gnocchi dough
- RicottaFor the gnocchi
- 1 pcsEgg
- Parmigiano Reggiano(optional) — Grated, for the dough and topping
- MozzarellaTorn by hand, for topping
- Black PepperTo taste
Method
- Start with the sauce: put basil in the soffritto, then add tomato passata and a pinch of salt. Cook for 10-15 minutes.
- Meanwhile, make quick gnocchi: spread flour on a work surface, make a well, add ricotta, an egg, a pinch of salt, and optional grated Parmesan. Mix with your hands until a dough forms.
- Roll the dough into logs and cut into small pillows. Optionally, roll them on a fork for ridges.
- Boil the gnocchi; they are ready when they float to the surface.
- Drain the gnocchi and add them to the tomato sauce. Add a generous amount of Parmesan and mozzarella torn by hand. Sprinkle with pepper.
- Transfer to an oven dish, top with more mozzarella and Parmesan. Bake under the grill for 3-4 minutes.
- Serve immediately.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
