Gnocchi All 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 WITH SHRIMP AND TOMATO SAUCE
Steps:
- Arrange a rack in the center of the oven and preheat to 350 degrees F. Wash the potatoes, pat dry and rub with olive oil. Put the oiled potatoes on a baking sheet, sprinkle with salt and bake until the potatoes are easily pierced with a small knife, 45 to 60 minutes. Set aside to cool. This may be done up to a day in advance; keep the potatoes in the refrigerator until ready to use.
- Peel the potatoes with a paring knife - the skin should easily pull away - and cut into halves or quarters. Pass the potatoes through a ricer or food mill into a large bowl or coarsely grate with a cheese grater.
- Add the flour, Parmesan and 1 teaspoon salt to the riced potatoes. Gently stir to combine the ingredients but retain the crumbly texture. Create a well in the center of the bowl and crack in the eggs. Stir the eggs with a wooden spoon, then gradually incorporate the potato mixture (do not overmix).
- When the mixture forms a ball, turn it out onto a lightly floured surface and gently knead for 1 minute, then divide into 2 pieces (or cover tightly and refrigerate until ready to use, up to 24 hours).
- Take a piece of the dough and roll it into a "snake" about 1 inch in diameter. Cut the snake into pieces about 1 1/2 inches in length, sprinkle lightly with flour, and then roll each one over a gnocchi paddle or the backside of a fork to lightly mark with ridges. Continue until all the gnocchi are formed (keep them on a floured baking sheet as you go). Repeat the rolling and cutting process with the remaining gnocchi dough.
- Bring a large pot of salted water to a rapid boil.
- Add the oil and garlic to a large skillet over medium heat, placed next to the pot of water. Add the garlic and cook until aromatic, about 1 minute. Add the shrimp and cook until lightly pink on both sides but not cooked through, 1 to 2 minutes (the shrimp will finish cooking in the sauce). Remove the shrimp to a bowl.
- Add the tomatoes to the pan, bring to a boil and cook for 5 minutes. Add the shrimp back to the pan and stir to combine. Transfer the sauce to a larger pan or pot so there is enough space for the cooked gnocchi.
- Drop the gnocchi into the boiling water and gently stir to prevent sticking. Cook until all the pieces rise to the surface, 2 to 3 minutes.
- Transfer the cooked gnocchi to the pan of tomato sauce along with about 1/4 cup of the pasta water. Cook on high for 1 minute, stirring gently. Remove from the heat and stir in the lemon zest and basil.
More about "gnocchi all sorrentina recipes"
GNOCCHI ALLA SORRENTINA | GIADZY
2018-03-09 Preheat the oven to 400 degrees F. Grease an 8 inch baking dish with the remaining tablespoon olive oil. Add the gnocchi and 1/2 cup …
From giadzy.com
Servings 6Estimated Reading Time 1 minAuthor Giada De LaurentiisTotal Time 1 hr 30 mins
From giadzy.com
Servings 6Estimated Reading Time 1 minAuthor Giada De LaurentiisTotal Time 1 hr 30 mins
- 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.
- Add the gnocchi and 1/2 cup parmesan cheese to the sauce. Stir well to combine. Pour the mixture into the prepared pan. Sprinkle the top with the mozzarella and the remaining parmesan. Bake for about 25 to 30 minutes or until the cheese is browned and the sauce is bubbly. Allow the gnocchi to cool for 10 minutes before serving.
GNOCCHI ALLA SORRENTINA (AUTHENTIC ITALIAN RECIPE)
2019-09-03 Bake the Gnocchi alla Sorrentina. Put the gnocchi into oven-proof bowls, place on a tray and bake in a 400˚F (200˚C) oven for about 20 minutes. …
From christinascucina.com
4.9/5 (30)Total Time 1 hrCategory PastaCalories 280 per serving
From christinascucina.com
4.9/5 (30)Total Time 1 hrCategory PastaCalories 280 per serving
- 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.
- The dough should come together nicely, but it will become dry and hard quickly, so keep it covered with slightly damp cloth as you roll the gnocchi. Cut a slice of dough and begin to roll it into a long sausage shape on a lightly floured counter.
- Once the piece of dough is rolled into a uniform size from end to end, cut 1/2" to 3/4" (pick one size and make them all the same) pieces and no, this is not my best knife (cutting on granite is not recommended)!
GNOCCHI ALLA SORRENTINA RECIPE - GREAT ITALIAN CHEFS
2019-01-24 Allow them to cool. To make the tomato sauce, place the oil and the garlic in a medium saucepan set over a medium heat. Add the passata and …
From greatitalianchefs.com
Servings 4Estimated Reading Time 3 minsCategory Main
From greatitalianchefs.com
Servings 4Estimated Reading Time 3 minsCategory Main
AUTHENTIC ITALIAN BAKED GNOCCHI SORRENTINA STYLE
Instructions: Set about ½ gal. (2 lt.) of water in a pasta pot and bring to a boil. Once boiling add a generous pinch of salt and give it a stir. Carefully without burning, a bit at a time, throw the gnocchi in the pot. Remind that homemade gnocchi cook rapidly, just a few minutes are enough.
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2021-04-25 Instructions. Heat the olive oil on a oven-proof pan over medium heat. Add garlic and sauté until fragrant. Add cherry tomatoes and sauté for about 5 minutes, using the back of the spoon, crush a bit the tomatoes so they burst open and release their juices. Add tomato passata and season with salt and pepper to taste.
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2021-04-19 Flour Gnocchi. Dust a large sheet pan with flour and preheat the oven to 350 degrees. Add the water to a medium saucepan with a generous pinch of salt and allow to come to a boil. When the water is boiling, turn off the heat from the burner, add the flour and mix vigorously with a wooden spoon.
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Directions: Preheat your oven at 200°C / 400 F°. Grease or line with parchment paper a baking dish. Put water to boil and cook the gnocchi as directed on the package. Meanwhile, add 2 tablespoons of extra virgin olive oil in a sauté pan and a garlic clove on medium heat.
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2021-08-11 Put gnocchi in an oven-proof dish and add the tomato sauce. Dress with the mozzarella and basil, dust with grated pecorino and cover with foil. Bake for 10 minutes at 230C until the mozzarella has melted. Remove the foil. You may add 4-5 drops of Black truffle olive oil on top, sprinkle with pecorino cheese and dress with basil leaves. Serve immediately.
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GNOCCHI ALLA SORRENTINA RECIPE. ITALIAN BAKED GNOCCHI WITH TOMATO …
2021-09-05 The gnocchi alla sorrentina are then covered in a creamy tomato and basil sauce, flavored with mozzarella and grated cheese—precisely the ingredients that will make the gnocchi even more enjoyable—creating a stringy effect after a very short passage in the oven. You can also try to make zucchini gnocchi as an alternative to the classic dough with potatoes. Now …
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GNOCCHI ALLA SORRENTINA - A TRADITIONAL ITALIAN GNOCCHI …
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2020-10-20 Instructions. Drain excess liquid from the mozzarella and cut into cubes. Keep it aside for now. 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.
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GNOCCHI ALLA SORRENTINA (BAKED GNOCCHI WITH TOMATO AND …
2021-03-11 In a 3 3/4- or 4-quart baking dish, spoon 1/4 cup (60ml) tomato sauce and spread in an even layer. Fill baking dish just shy of halfway with sauce-covered gnocchi. Scatter half the mozzarella on top, then cover all over with an even sprinkling of grated Parmigiano-Reggiano. Spoon more gnocchi and sauce on top to nearly fill dish (there's a ...
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GNOCCHI ALLA SORRENTINA - ITALIAN RECIPE BOOK
2017-10-06 Classic Version: Bake in the oven. Mix gnocchi with tomato sauce. Transfer to oven-safe soup bowls, add Mozzarella cheese in cubes. Top with grated Parmesan cheese. Bake in a preheated to 375F oven for 5-10 minutes. Serve immediately topped with more Parmesan and garnished with fresh basil.
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GNOCCHI ALLA SORRENTINA RECIPE - RECIPES FROM ITALY
2022-03-21 Step 5) – Pour the gnocchi directly into the pan with the tomato sauce. Add half of the mozzarella cubes. Stir gently with the heat off. Step 6) – Transfer the gnocchi dressed with the tomato sauce to a baking dish, greased with a little oil. …
From recipesfromitaly.com
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GNOCCHI ALLA SORRENTINA RECIPE & HISTORY
Pour the tomato sauce into a pan big enough to contain the gnocchi and the mozzarella, discarding the garlic and the cooked basil leaves. Now, fill a 5-quart pot with water and bring it to a boil. Then, add 4.5 tbsp of salt to the boiling water and …
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GNOCCHI ALLA SORRENTINA RECIPE WITH CREAMY MOZZARELLA
2021-12-21 Written by the MasterClass staff. Last updated: Dec 21, 2021 • 3 min read. Learn how to make saucy gnocchi alla Sorrentina, a Southern Italian baked pasta topped with cheese and fresh basil for the ultimate in comfort food.
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GNOCCHI ALLA SORRENTINA DI NONNA AMALIA
Directions. In a saute` pan, add 4 Tbs of EV olive oil and the garlic. Once the garlic turns golden, add the tomatoes (chop the tomatoes before adding them to the pan) Let the tomatoes cook at medium flame for about 15 minutes. Shut the flame and add the basil. In a large pot, cook the Gnocchi. The Gnocchi are done once they come to the surface.
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GNOCCHI ALLA SORRENTINA – ITALIAN FOOD COMPANY
2020-10-20 Instructions. - Boil the gnocchi according to package instructions. Drain and set aside. - Preheat the Oven to 375 degrees. - In a medium saucepan, g ently saute' the garlic and onion in the olive oil until softened. - Peel the tomatoes, first by plunging them in a bowlful of boiling hot water, then peel, chop finely and add to the onion / garlic.
From italianfoodcompany.com
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GNOCCHI ALLA SORRENTINA - ITALIAN RECIPES BY GIALLOZAFFERANO
Bring water to cook the gnocchi to a boil in a large pot, salting the water once boiling. Meanwhile, take one portion of the dough at a time 12, keeping the rest covered, and roll into a cylinder around ¾ inch to 1 inch (2-3 cm) thick 13. Sprinkle with some semolina and cut the gnocchi from the cylinders using a dough cutter 14.
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15 BEST GNOCCHI RECIPES - EASY WAYS TO USE GNOCCHI
1 day ago There's even a sheet pan gnocchi recipe that makes clean-up a breeze. When it comes to sauces, the options are endless. Choose from a pesto, meat sauce, or creamy alfredo sauce; then serve it up with your favorite garlic bread and dinner is served! View Gallery 15 Photos Hector Sanchez . 1 of 15. Baked Gnocchi Alfredo This recipe is like a grown-up …
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SIMPLE GNOCCHI ALLA SORRENTINA RECIPE - WELL SEASONED STUDIO
2021-10-07 To make gnocchi alla Sorrentina ahead of time, begin to assemble the dish, but instead of keeping it in a pan, bring it all together in a medium baking dish. Allow the gnocchi and sauce to cool completely before adding fresh cubed mozzarella cheese. Cover with plastic wrap so its airtight, then store in a refrigerator for up to 3 days. When ready, bake according to …
From wellseasonedstudio.com
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GNOCCHI ALLA SORRENTINA - AS EASY AS APPLE PIE
2014-11-17 Put 2 tablespoons of extra virgin olive oil into a medium pan and, when it’s hot, add the garlic. Cook the garlic until golden then remove it, add the pureed tomatoes and season with salt. Cook on medium heat for about 15 minutes, until it’s thickened. Add a few leaves of fresh basil and remove from heat.
From aseasyasapplepie.com
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GNOCCHI ALLA SORRENTINA - INSIDE THE RUSTIC KITCHEN
2020-07-11 Pre-heat the oven to 430F/220C. Heat the olive oil to a large skillet, add the garlic and saute for 1-2 minutes until fragrant but not browned. Next, add the canned pomodorini tomatoes with a good pinch of salt and pepper and simmer the sauce for 10 minutes breaking up the tomatoes enough so they burst open.
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GNOCCHI ALLA SORRENTINA – BEAT THE BUDGET
In an oven proof deep frying pan add the oil, along with the halved cherry tomatoes. Season with salt and fry on a medium/low heat for 5 minutes. Then add the minced garlic, red pepper flakes and sliced basil stems. Continue to fry for a couple of minutes on a low heat and add a drizzle of red wine vinegar.
From beatthebudget.com
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GNOCCHI ALLA SORRENTINA - EASY MEALS WITH VIDEO RECIPES BY CHEF …
Place a large saucepan on medium heat, add 4 tbsp olive oil and 4 peeled garlic cloves. Fry the garlic until slightly brown, then discard. Add the tomato …
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Finely chop the garlic, heat a pan and fry it in olive oil. Once the garlic is golden, add the tomato, water, basil leaves and a first pinch of salt. Cook until the sauce thickens, taste and season with salt. Put a large pot full of water on the stove, and put the oven to heat to 200 °C.
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2020-03-06 Gnocchi sorrentina recipe. To start, prepare the gnocchi according to the traditional recipe. Gnocchi sorrentina: make the tomato sauce seperately. Do not use ready-made tomatoes or purée – only fresh tomatoes! Wash the tomatoes thoroughly and blanch in a pot full of water for just a few minutes to remove the skin more easily. At this point, prepare a …
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2022-05-01 Over medium heat, bring tomato sauce to a gentle simmer, then reduce heat to low and simmer for 15 minutes. Season with salt, if needed. Preheat oven to 375˚F. Stir in basil, Parmesan cheese, half of the mozzarella cheese and gnocchi. Stir until everything is combined, then cook 3-4 minutes, stirring often.
From getonmyplate.com
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2019-06-11 Stir the gnocchi into the tomato sauce. Place the gnocchi into a baking dish and tear the mozzarella all over. Bake in an oven preheated at 200C for around 10-15 minutes until the cheese has melted. Serve the Gnocchi Alla Sorrentina topped with grated Parmesan and the remaining basil. Have crusty bread or salad on the side!
From documentingmydinner.com
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GNOCCHI ALLA SORRENTINA | MOTHER THYME
2013-05-20 Reduce heat to low. Stir in tomato puree, half of the whole basil leaves and a pinch of salt. Cover and cook for 15 to 20 minutes until sauce thickens. Remove onion. Cube 3 1/2 ounces of mozzarella and add to sauce. Stir until melted and sauce is smooth. Roughly chop remaining basil leaves and add to sauce.
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GNOCCHI SORRENTINA - THE CLASSY BAKER
2021-09-21 Heat some olive oil in a large skillet. Add minced garlic and saute for 30 seconds. Add canned tomatoes/passata and bring to a simmer. Simmer for 10-20 minutes until sauce has thickened. To cook the gnocchi, bring a large pot of salted …
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SORRENTINA GNOCCHI CASSEROLE, A BAKED PASTA RECIPE FROM CAMPANIA
2020-01-23 Gnocchi alla Sorrentina is one of the most famous baked gnocchi recipe in the world. The name “Sorrentina” indicates the origin of this recipe: Sorrento is a town of Campania, a South Italian region. Sorrentina sauce is a tomato and basil sauce with mozzarella, the most classic Italian cuisine pairing! The ingredients are simple and the ...
From everybodylovesitalian.com
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GNOCCHI ALLA SORRENTINA - THE SUBURBAN SOAPBOX
Instructions. Bring a pot of salted water to a boil. Add the gnocchi and cook as directed. Drain and set aside. In a large skillet, heat the oil over medium heat. Add the onion and cook until softened. Stir in the garlic and cook for 1 minute longer. Stir in …
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From thesuburbansoapbox.com
GNOCCHI ALLA SORRENTINA - BELLY RUMBLES
2022-06-06 Do not over cook the gnocchi. Mix gnocchi through the tomato sauce and top with the remaining grated parmesan and slices of mozzarella. Bake in the oven for 20 minutes, or until bubbling and the cheese has melted. Scatter some fresh basil leaves on top of the gnocchi alla sorrentina before serving. Serve with fresh crusty bread.
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GNOCCHI ALLA SORRENTINA - GIOVANNI RANA
Prepare the sauce by sautéing a clove of garlic in a little oil, then add the tomato sauce, basil and salt. Preheat the oven to 200 ° C. In the meantime bring a large pot of salted water to a boil carefully add the Gnocchi to the water and cook for 1 minute, then drain.
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GNOCCHI ALLA SORRENTINA RECIPE BY ADRIANO BALDASSARRE
About Gnocchi alla Sorrentina Recipe: A real crowd-pleaser, this Italian dish is a simple bake of potato dumplings, cheese and tomato sauce. A perfect dish to prepare for a delicious Sunday brunch or a picnic! Preheat the oven at 300°C. Spread a layer of a …
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2021-11-22 Preheat the oven to 350°F (185°C) Transfer half gnocchi into an oven-proof baking dish, spreading well so they cover the entire base. Dress with the sliced mozzarella, basil and part of the grated Parmisan. Cover with the rest gnocchi. Top the gnocchi with the rest of the mozzarella, some olive oil and bake for 20 – 25 minutes until the ...
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From blog.giallozafferano.com
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GNOCCHI ALLA SORRENTINA | ITALIAN COOKING AT HOME – CASINETTO
2021-05-24 Boil water in a large saucepan. Add the gnocchi and cook until they float to the surface. Add tomato sauce to the vegetables and add roughly chopped fresh basil leaves. Add the cooked gnocchi to the pan and mix until fully coated with the sauce. Add mozzarella and grated cheese to the pan and combine. Transfer to an oven-safe dish and top with ...
From casinetto.com
From casinetto.com
GNOCCHI ALLA SORRENTINA
Season well with salt. Boil the gnocchi until they float to the top, about 3 to 4 minutes. Remove the gnocchi with a slotted spoon and place on a baking sheet to cool while you make the sauce. In the meantime, warm the olive oil in a frying pan over medium heat. Add the onion and cook until soft, about 5 minutes.
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GNOCCHI ALLA SORRENTINA - LA TUA PASTA
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.
From latuapasta.com
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GNOCCHI SORRENTINA - COOKING WITH NONNA
Directions. 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. …
From cookingwithnonna.com
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GNOCCHI SORRENTINA | BAKED GNOCCHI RECIPES | SBS FOOD
Gnocchi. 850 g starchy potatoes (such as russets or Desiree); sea salt; 1 egg yolk; 110-150 g “00” plain flour; Sugo. 2 tbsp extra-virgin olive oil; 1 French shallot, finely chopped; 1 garlic ...
From sbs.com.au
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GNOCCHI ALLA SORRENTINA - GIRL GONE GOURMET
2019-12-16 Heat the olive oil and garlic together in a skillet over medium heat and give it a few stirs as it heats up. As soon as the garlic starts to sizzle in the oil and is fragrant, add the tomato puree. Stir to combine it with the oil. Once your water is boiling, add the gnocchi.
From girlgonegourmet.com
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GNOCCHI ALLA SORRENTINA RECIPE : SBS FOOD
When cooked, drain and peel the potatoes while still hot. Push the potatoes through a rice sieve and into a large bowl. Make a well in the centre and add the salt, egg yolk and flour and mix to ...
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GNOCCHI ALLA SORRENTINA (BAKED GNOCCHI) - KITCHEN ON THE AVENUE
2021-07-16 Place half of the gnocchi in a baking dish. Spread grated pecorino cheese over the top. Add the rest of the gnocchi and sprinkle some pecorino cheese on top. Then top it with sliced fresh mozzarella cheese. Bake in a preheated 350°F oven for 15 minutes or until the mozzarella is melted and bubbly.
From kitchenontheavenue.com
From kitchenontheavenue.com
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