The other day we had a mishap at home with the electrical system, and we were unable to attach any appliance. The first thing I thought about was in my dear oven, not just because baking cookies and pieces of bread is almost a vital necessity. There are salty dishes as comforting as this gnocchi or gnocchi alla sorrentina that I would have a hard time giving up.
The sauce with which the rich potato dough balls are mixed is very basic but one of the favorites at home, since with a few ingredients you can deliciously raise a plate of pasta or, as in this case, of gnocchi. Good tomato, good cheese, and good olive oil, a gratin in the oven and enjoy!
Heat a pot with plenty of saltwater. When it is boiling, add the gnocchi and stir slightly so that they do not stick to the bottom. Let the water boil and drain quickly, gently, when the gnocchi rises to the surface. Preheat the oven to 200ºC.
Chop the scallion and garlic clove. Heat a little olive oil in the bottom of a pan and poach the scallion with a pinch of salt for a few minutes. Add the garlic clove, stir well and incorporate the tomato with its juices. Add a pinch of black pepper, salt and basil to taste. Let the liquid reduce for 10 minutes over low heat.
Add the gnocchi, stir and add half of the mozzarella cut into small cubes. Mix well. Bring to a dish suitable for the oven, homogeneously distributing all the ingredients, and cover with grated Parmesan. Chop the rest of the mozzarella and spread it over. Add pepper and bake with the gratin for 5-10 minutes.
How to accompany the gnocchi alla sorrentina
The gnocchi or gnocchi Sorrentina is a plate of gnocchi satiating good, very comforting. We can accompany them with a simple light salad, to refresh the menu or a soft vegetable cream as a first course. Reducing the portions could be the garnish of some piece of meat or fish.