Gnocchi Sorrentine

We love (almost) all of them and it's one of the best dishes when things have to be quick. Gnocchi always works, but with a few little tricks they even taste like a real break in Italy.

The fridge is almost empty, you actually feel like cooking, but you don't want it to take too long? Then the gnocchi recipe here is your salvation.

Everything you need:

  • Fresh gnocchi (you can find them in almost every supermarket. Our favorites are the ones that still taste really soft. If you have the time and desire, you can of course make them yourself)
  • Mozzarella
  • Pureed tomatoes & optionally fresh tomatoes
  • 1 onion
  • 1-2 cloves of garlic
  • Pepper salt
  • Optional: half a chili pepper
  • rosemary
  • basil

I promise you, the recipe doesn't take more than 15 minutes.

First, chop the onion and garlic as finely as you can. Then sauté the onions in olive oil until they are translucent. If you want fresh tomatoes in the sauce, you can add them now. Then add the garlic to the onions and cut the chili pepper into fine cubes. Be careful, you should take out the seeds, otherwise it will be too spicy. You can now mix everything and finally add the pureed tomatoes. I'm telling you, everything is going really quickly. Now all that's missing is your spices. Pepper, salt, rosemary. Anyone who loves Gnocchi Sorrentina knows how important mozzarella is in a good gnocchi dish. While your sauce is bubbling away, you can cut the mozzarella into cubes. I can never manage not to try a piece. You now save half of the mozzarella for later and add the other half to your sauce when it is almost ready. The temperature shouldn't be too high now because the mozzarella melts quickly even at a low temperature and mixes with your sauce.

It's time for the gnocchi. Boil water and only add salt when it bubbles. The gnocchi don't take long and are ready when they float to the surface of the water. Very important: Add a little pasta water to the sauce and feel like an Italian.

Once your gnocchi is ready, you can pour off the water, add the gnocchi to the sauce and mix everything well. I know it's not that easy to get the delicious sauce with the mozzarella off the spoon, so it's best to lick it off straight away.

Now you can prepare and enjoy your Gnocchi Sorrentina. If you add a few basil leaves at the end, it not only looks as if you were inspired by your last trip to Italy, it also tastes even fresher.

Wish you bon appetit

Pippa & Fritz

Written by Catherine