Gnocchi alla Sorrentina with Mozzarella di Bufala Campana DOP
Gnocchi alla sorrentina are a classic of Campanian cuisine, known for their simplicity and goodness. In this recipe, the traditional mozzarella cheese is replaced by the prized Mozzarella di Bufala Campana DOP, which adds even more creaminess and flavor to the dish. Perfect for a Sunday lunch with the family or a special dinner, these gnocchi will win everyone over.
PREPARATION
In a skillet, heat extra-virgin olive oil and sauté the garlic clove until golden.
Add the tomato puree, salt and pepper to taste, and cook over medium-low heat for about 15 to 20 minutes, until the sauce has thickened slightly.
When cooked, add fresh basil leaves to flavor the sauce.
Bring a pot of salted water to a boil and cook the gnocchi.
The gnocchi will be ready when they rise to the surface, so drain them immediately with a skimmer.
Pour the drained gnocchi directly into the skillet with the tomato sauce, stirring gently to give them flavor.
Cut the Mozzarella di Bufala Campana DOP into cubes and add them to the gnocchi, stirring quickly so that they begin to melt.
Transfer the seasoned gnocchi to an ovenproof dish, sprinkle with grated Parmesan cheese and, if desired, a few more pieces of mozzarella cheese.
Bake in a preheated oven at 200°C for about 10 minutes, or until the surface is lightly browned and the mozzarella cheese is stringy.
Take the gnocchi alla sorrentina out of the oven and let them rest for a couple of minutes before serving hot, garnished with a few fresh basil leaves.
Ingredients for 4 SERVINGS
Gnocchi alla Sorrentina with Mozzarella di Bufala Campana DOP is a rich and flavorful dish that brings to the table the authentic taste of Campanian tradition. The creaminess of buffalo mozzarella, combined with the simplicity of the ingredients, makes this recipe a true masterpiece of Italian cuisine.
