Gnocchi Sorrentina ___

Gnocchi Sorrentina


For the Gnocchi:

  • 2 tablespoons extra virgin olive oil
  • 0.5 onion
  • 1 clove garlic
  • salt
  • 0.75 pound cherry tomatoes
  • 6 ounces tomato passata or puree
  • 1 teasponn sugar
  • 0.5 cup fresh basil
  • 0.5 cup grated parmigiano cheese + extra to put on top of gnocchi
  • 4 ounces fresh mozzarella cheese
  • 0.75 pound gnocchi


In a pan, brown the chopped onion and a clove of garlic in extra virgin olive oil

Add the cherry tomatoes (cut in half) and the tomato passata. Cook for 10/15 minutes.

Add 1 teaspoon of sugar (to control the acidity) and a pinch of salt & pepper. Turn off the burner, add lots of fresh basil and stir.

Separately, cook the gnocchi very al dente and add them to the pan. Add two handfuls of grated parmigiano cheese and stir  again.

Put the gnocchi in a terrine, cover them with more grated parmigiano cheese and some diced mozzarella cheese. Bake it a 400°F for 8 minutes then put it in broil mode for a minute ot two to color.

Decorate with some fresh basil and serve!