Gnocchi alla Sorrentina
Prep TIme:
25 Minutes
This dish is equivalent to one of those smothering hugs from an Italian grandmother. It’s hella comforting, smells a little garlicky… and having it too often might suffocate you. But in the best way, I promise. Tip: do NOT skimp on the mozzarella. Fior di Latte or nothing. And let it caramelize. You want the cheese to go crispy and meld with the bubbling tomato sauce, not sit limply over the gnocchi like a pool of melted white rubber.
Ingredients
3 tsp EMMA Extra Virgin Olive Oil
4 Garlic cloves, smashed
1 Jar EMMA Tomato Passata (5.5 oz)
Salt & Pepper
1 package EMMA Gnocchi
150 g EMMA Cherry Bocconcini
Garnish
EMMA Parmigiano Reggiano Cheese, Grated
Fresh Basil, Chopped
Directions
- First prepare the sauce. Add olive oil and garlic to the bottom of a cold, deep frying pan and turn on the heat, allowing the ingredients to slowly come to temperature. Saute until the garlic is golden brown and discard it, keeping the oil.
- Next, add the passata to the oil and allow it to simmer for about 25-30 minutes on medium to low heat. Wait until the sauce is cooked before seasoning with salt and pepper.
- Just before the sauce finishes cooking, cook the gnocchi in a pot of boiling salted water for 60 seconds. Drain, and place them in a medium sized baking dish.
- Spoon the sauce over the gnocchi, they should be downing in sauce.
- Gently rip the bocconcini in half and sprinkle them over the gnocchi in an even layer.
- Bake the gnocchi in a 500 degree oven until the sauce is bubbling, and the cheese is caramelized.
- Finish with a light dusting of grated Parmigiano and chopped basil.
Tags
More Recipes from Emma®
EMMA® Mac & Cheese
We invite you to try this delicious EMMA® Mac & Cheese recipe. Ingredients 1 pkg of EMMA® Fusilli pasta 1 tbsp EMMA® extra virgin olive oil 6 tbsp EMMA® unsalted butter 1/3 cup all-purpose flour 3 cups whole milk 1 cup heavy whipping cream 4 cups EMMA® Asiago...
Roasted Tomato Soup
Fennel and Radicchio Salad with Warm Anchovy Vinaigrette
Prep TIme: 5 minutesCook time: 5 minutesThe dressing can be served warm or at room temperature. Either way, the intense, savoury flavour of the garlic and anchovy stands up nicely against the bitterness of the radicchio. Ingredients 2 tbsp + ¼ cup EMMA Extra Virgin...