- Preparation time
- Cooking time
- 2 lb 1 kg Potatoes
- 10 1/2 oz 350 gr White flour
- 1 medium 1 medium Eggs
- 1 pinch 1 pinch Nutmeg
- 1 lb 500 gr Tomato Sauce
- 10 oz 300 gr tomatoes
- 10 oz 300 gr mozzarella cheese
- a cup freshly grated a cup freshly grated Parmesan Cheese
- 10 fresh 10 fresh chopped Basil Leaves
- 1 medium 1 medium chopped Onion
- 1 clove 1 clove Garlic
- 5-6 tablespoons 5-6 tablespoons Extra Virgin Olive Oil
- Salt and Pepper to taste
Prepare gnocchi following the instruction of my potato gnocchi recipe, or use ready made gnocchi.
Bring a large saucepan of salty water to the boil.
Prepare the sauce.
In large, heavy stockpot, brown chopped onion and garlic until they are softened.
Add diced tomatoes, tomato sausage, and continue to cook.
Add a pinch of sugar, salt, crushed black pepper, and barely keep to a boil for 20 minutes. (A longer cooking time makes a better sauce, but you will grill the gnocchi on oven and the sauce will cook more also in that occasion!)
When cooking time is almost over add fresh basil leaves and let set for a while
Boil gnocchi, a few at the time, dropping them on the boiling water and cook until they rise to the top (it will take about 2-3 minutes) then remove gently with a perforated spoon.
Transfer gnocchi into a greased baking tray. Season with the tomato sauce. Slice the mozzarella cheese and spread it all over the gnocchi. Sprinkle with freshly grated parmiggiano reggiano and gratin at 200°C (grill) for 15 minutes, or until the mozzarella has melted and the parmesan cheese has turned golden brown.
This mozzarella gratin dish, called “gnocchi alla sorrentina” (from Sorrento) is the very essence of Mediterranean simple and typical flavors: tomato, basil, extra virgin olive oil and mozzarella.
It’s perfect for summer days, like today: you can prepare it in advance, and grill just before lunch.