Gnocchi Alla Sorrentina are a delicious and satisfying first course originating from the Campania region. Made with starchy potatoes and dressed with a flavorful tomato sauce, grated Grana cheese and melting mozzarella, these gnocchi are a real delight all year round. Perfect for a tasty lunch or dinner, they are simple to prepare and full of flavor.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
For the gnocchi: I prepare 150 g of flour on the work surface
I wash the potatoes and boil them with the skins on for about 10 minutes
I peel them while still hot and immediately pass them through a potato ricer onto the flour
I add the egg, the cheese and a grating of nutmeg. I knead well, adding a little more flour on the work surface but only for a short time because if too much is absorbed they would become gummy
I divide the dough into 4 parts which I lengthen by rolling with the palms of my hands on a well-floured work surface to obtain ropes about the thickness of a finger which I cut into 2 cm pieces
If desired, the gnocchi prepared this way can be pressed with a finger against the back of a grater or on a fork
Cooking: I drop the gnocchi into plenty of salted boiling water and as they come to the surface I take them with a slotted spoon and put them in a slightly oiled bowl
I take 4 small baking dishes and in each I pour a tablespoon of tomato sauce, then in layers I place the gnocchi, mozzarella cut into strips, a tablespoon of tomato sauce, some diced tomatoes, a few basil leaves, a pinch of oregano and a sprinkle of cheese
I repeat the same process with the remaining gnocchi, mozzarella and other ingredients
I put them in a preheated oven at 150 degrees C until the cheese is well gratinated
I place a couple more basil leaves on top and serve
Pan
Saucepan
Grater
Store in the refrigerator in an airtight container for up to 2 days
Vegetarian dish
Italia, Campania
| Energy (kcal) | 178.54 |
| Carbohydrates (g) | 22.82 |
| of which Sugars (g) | 1.04 |
| Fat (g) | 5.75 |
| of which Saturates (g) | 3.41 |
| Protein (g) | 9.21 |
| Fiber (g) | 1.21 |
| Sale (g) | 0.3 |
