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Gnocchi alla sorrentina

Main dish



35 min

4 - 6 servings


4 tbsp olive oil
16 oz of CIRIO Polpa
1 red onion
2 garlic cloves
20 oz of potato gnocchi, ready-made
6 oz of buffalo mozzarella cheese
2 tbsp Parmesan cheese, freshly grated
Small bunch of fresh basil to serve

Homemade Gnocchi
40 oz of floury potatoes
(King Edwards work well)
3 large eggs, lightly mixed
1 1/2 cup of plain flour

  1. Heat the olive oil in a large frying pan over a low heat. Add the onion and garlic and cook for 5-7 minutes until golden.
  2. Add the chopped tomatoes and bring to the boil. Simmer for 15 minutes or until the sauce is thick and reduced. Season with salt and black pepper.
  3. Meanwhile, cook the gnocchi in boiling salted water for about 2-3 minutes or until the gnocchi rise to the surface.
  4. Drain the gnocchi and add to the tomato sauce together with the mozzarella cheese and stir gently.
  5. Scatter with Parmesan cheese and basil leaves and a good drizzle of extra virgin olive oil.

Homemade Gnocchi

  1. Boil the potatoes in their skins for 15 minutes or until tender and then peel while still hot.
  2. Put the potato through a potato ricer or mash with a fork until smooth.
  3. Lightly mix in the egg and flour taking care not to beat too much.
  4. Roll the dough into a long sausage shape, then using a sharp knife cut each roll into 1cm pieces, pushing the knife away from you as you cut.
  5. Push the back of a fork into each gnocchi if you would like to decorate them.
  6. Boil in salted water until each gnocchi comes to the surface.
  7. Drain and serve..
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