Gnocchi Alla Sorrentina Recipes
GNOCCHI ALLA SORRENTINA
A classic Italian "primo", or starter pasta, from the Campania region of Italy. Fresh tomatoes are sauteed with onion, garlic, and basil, then tossed with fresh mozzarella, basil, and your favorite gnocchi or short pasta. In the summer, we skip the oven part of this recipe and just eat it after being tossed in the saute pan.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly oil an oven-safe baking dish.
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
- While gnocchi is cooking, heat olive oil in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Cut an "x" into the skin of each tomato with a sharp knife and add to the skillet; stir well. Pour in white wine and simmer until tomatoes are tender, about 10 minutes. Using a spoon, gently crush tomatoes to release juice and pulp. Add basil and continue to gently crush tomatoes to create a sauce. Remove and discard tomato skins as they loosen from the pulp. Cook for 1 more minute over low heat. Add drained gnocchi to the sauce and mix until covered with the sauce.
- Remove skillet from heat and add mozzarella balls, folding everything together gently but quickly, so cheese is coated with sauce but not cooked or melted. Transfer to the prepared baking dish and sprinkle with Parmigiano-Reggiano cheese.
- Bake in the preheated oven until cheese has melted, about 10 minutes. Garnished with fresh basil sprigs.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 18.3 g, Cholesterol 53.6 mg, Fat 18.5 g, Fiber 2.1 g, Protein 13.5 g, SaturatedFat 10.7 g, Sodium 195.9 mg, Sugar 3.5 g
GNOCCHI ALLA SORRENTINA
Fall mushrooms will be sautéed, then simmered in roasted garlic sauce and tossed with gnocchi.
Provided by Classico®
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 3 tablespoons oil in a large skillet over high heat. When the oil is hot, add the mushrooms. Cook, stirring occasionally, until browned and tender, about 5 minutes. Push the mushrooms to one side of the pan and add the remaining tablespoon oil to the other side. Add the shallots to the oil and season everything with salt and pepper. Cook, stirring occasionally, until the shallots are tender, about 2 minutes.
- Add the wine and cook, stirring and scraping up the browned bits in the pan, until the wine evaporates about 3 minutes. Add the sauce and bring to a simmer then reduce the heat to low.
- While the sauce cooks, cook the gnocchi according to the package?s directions. Drain and immediately divide among serving dishes. Top with the sauce and sprinkle with parsley. Grate the Pecorino on top and serve immediately.
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- Clean half an onion and chop finely. In a pan, pour a drizzle of extra-virgin olive oil, and place oven to medium heat, then add the onion and cook until golden.
- Next, add the tomato passata and season with salt, then cook the sauce for about 20 minutes, stirring with a wooden spoon so that it does not stick to the bottom and burn.
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- To prepare the gnocchi alla sorrentina start with the potatoes: wash under running water to remove any soil, then pour into a large pan, add the water and cook the potatoes for about 30-40 minutes (depending on the size the time may vary, do the test with the tines of a fork to understand the degree of cooking, if you want to reduce the time you can use a pressure cooker).
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- In a nonreactive dutch oven combine the tomatoes, carrot, onion, basil, parmesan rind and olive oil. Bring to a simmer over medium heat. Reduce the heat to low maintain a gentle simmer. Simmer, stirring often with a wooden spoon for 40 to 45 minutes or until slightly reduced and the carrot is beginning to become tender. You should have about just about 2 1/4 cups of sauce. Season with the salt. Remove and discard all of the vegetables, herbs and rind from the sauce.
- Preheat the oven to 400 degrees F. Grease an 8 inch baking dish with the remaining tablespoon olive oil.
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- Measure the water and put into a kettle or pot to boil. Place the flour in a large bowl and make a well in the center. Pour the boiling water into the well in the flour.
- Using the handle of a wooden spoon, or a spurtle, if you have one, stir the water into the flour as quickly as possible, mixing as much of the flour into the water as possible while the water is still hot.Continue stirring until the mixture is cool enough to handle, then begin to gently knead by hand until a rough dough is formed. Place onto a floured countertop and continue to knead gently.
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