Gnocchi alla Sorrentina

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

Sorrento is a lovely town just south of Amalfi on the Amalfi coast where the traditional taste of fresh mozzarella and sun kissed tomatoes grown on the slopes of Vesuvius bring a burst of flavour to any recipe ‘Alla Sorrentina.’  Our twist is making this dish with our signature filled gnocchi.  Filled tomato and mozzarella potato gnocchi topped with our handmade tomato sauce brings the sunniness of the Amalfi coast to your kitchen. Finish the dish with a sprinkle of Parmesan and it is ready to eat.

INGREDIENTS

250 g La Tua Pasta Tomato & Mozzarella filled Gnocchi
270 g La Tua Pasta Artisan Tomato Sauce
30 g Grated Parmigiano Reggiano

 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

BUY NOW THE INGREDIENTS TO MAKE THIS RECIPE

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

  • 1 x 250g Tomato & Mozzarella Filled Gnocchi
  • 1 x 270g Artisan Tomato Sauce
  • 1 x 30g Parmigiano Reggiano

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

Buy now our ingredients

 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

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 Parmesan

6

Buon Appetito!

Ingredients

 250 g La Tua Pasta Tomato & Mozzarella filled Gnocchi
 270 g La Tua Pasta Artisan Tomato Sauce
 30 g Grated Parmigiano Reggiano

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 Parmesan

6

Buon Appetito!

Gnocchi alla Sorrentina

Leave a Reply