Gnocchi alla Sorrentina
By special request, my super simple Gnocchi alla Sorrentina. I’ve been perfecting my recipe after we had this in Sorrento, at a little dive restaurant perched on top of a hill. One of the finest meals we’ve ever had. I can’t wait to go back. (Keep in mind, good Italian girls make their own gnocchi, but since I’ve been out of a kitchen for the past month, we’re going with pre‐made for convenience sake.)
Ingredients
One bag of gnocchi (you can use whole wheat if you want), cooked.
Marinara – any kind you really like will do, but a good zesty one is best. I like Mid’s, and I usually add a shake of red pepper flake to it, just for some extra pizazz.
Fresh buffalo mozzarella
Bag of shredded mozzarella
Three large leaves fresh sweet basil per serving – sweet basil is the trick here.
Directions
Boil the gnocchi in salted water until they float.
Tear one leaf of basil per bowl.
Drain and layer in individual small French ovens (like lasagna) ‐ First the gnocchi, then a light cover of marinara, a few pieces of basil, then add cubes of buffalo mozzarella. Layer on shredded mozzarella, then more marinara, a bit more basil. You don’t want it soupy, so about a ladle per bowl is perfect.
Place in 350 degree oven for 15 minutes or until the cheese is clearly melted and bubbly.
Garnish with remaining basil and devour.