Gnocchi alla Sorrentina Arrabbiata

Category, DifficultyBeginner
Yields1 Serving
Prep Time2 minsCook Time3 minsTotal Time5 mins

Filled gnocchi with tomato and mozzarella is the heart of this dish but we add a not so subtle twist to our Gnocchi a la Sorrentina.  Spicy tomato sauce or Arrabbiata, meaning ‘Angry’ due to the heat coming from the chili adds a kick to this classic favourite.  For those who are a little bit more adventurous and like a bit of spice, this might be a more appropriate variation.  Just like the original we finish the dish with a dusting of Parmesan. 

INGREDIENTS

250 g La Tua Pasta Gnocchi filled Tomato & Mozzarella
270 g La Tua Pasta Artisan Spicy Tomato Sauce
30 g Pecorino Romano DOP

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BUY NOW THE INGREDIENTS TO MAKE THIS RECIPE

By clicking the below button you will add to the basket:

  • 1 x 250g Gnocchi filled Tomato & Mozzarella
  • 1 x 270g Artisan Spicy Tomato Sauce
  • 1 x 62,5g Pecorino Romano DOP

You will also be able to remove the ingredients you might already have at home!

Buy now our ingredients

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METHOD

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

2

Bring the water to a gentle boil and put in the Gnocchi

3

Cook for 3 – 4 minutes depending on preference

4

Gently heat the tomato sauce in a frying pan without burning and transfer the gnocchi using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the tomato sauce. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.

5

Gently coat the gnocchi with the tomato sauce, plate and garnish with Pecorino Cheese

6

Buon Appetito!

Ingredients

 250 g La Tua Pasta Gnocchi filled Tomato & Mozzarella
 270 g La Tua Pasta Artisan Spicy Tomato Sauce
 30 g Pecorino Romano DOP

Directions

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

2

Bring the water to a gentle boil and put in the Gnocchi

3

Cook for 3 – 4 minutes depending on preference

4

Gently heat the tomato sauce in a frying pan without burning and transfer the gnocchi using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the tomato sauce. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.

5

Gently coat the gnocchi with the tomato sauce, plate and garnish with Pecorino Cheese

6

Buon Appetito!

Gnocchi alla Sorrentina Arrabbiata

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