Filled Gnocchi alla Sorrentina
Try our take on this traditional Sorrentina recipe, originating from the picturesque Amalfi coast. Our adaptation of this classic Italian recipe uses Tomato & Mozzarella filled Gnocchi, elevating the dish while staying true to its simple and minimalist method.
INGREDIENTS
Please note that some essential ingredients,
such as olive oil, salt, pepper, and eggs, are not
included in our pasta boxes
METHOD
Boil the filled Gnocchi in 2.5 litres of salted water for 3-4 minutes.
In a frying pan, gently simmer your Tomato Sauce and add 2 tablespoons of the starchy pasta water.
Drain the Gnocchi and combine with the sauce. Cook for 1 extra minute in the sauce, making sure the pasta is thoroughly coated.
Tear your Mozzarella ball into pieces and add it to the frying pan. Turn off the heat immediately and gently stir until the residual heat slightly melts the cheese.
Garnish with a drizzle of olive oil, Parmigiano Reggiano and fresh basil leaves.
Buon Appetito!
Ingredients
Directions
Boil the filled Gnocchi in 2.5 litres of salted water for 3-4 minutes.
In a frying pan, gently simmer your Tomato Sauce and add 2 tablespoons of the starchy pasta water.
Drain the Gnocchi and combine with the sauce. Cook for 1 extra minute in the sauce, making sure the pasta is thoroughly coated.
Tear your Mozzarella ball into pieces and add it to the frying pan. Turn off the heat immediately and gently stir until the residual heat slightly melts the cheese.
Garnish with a drizzle of olive oil, Parmigiano Reggiano and fresh basil leaves.
Buon Appetito!