RECIPE OF THE WEEK
Gnocchi alla Sorrentina
By The Well Seasoned Traveler
The best things in life are simple. Gnocchi alla Sorrentina is a simple hearty comfort food from Campania. The Sorrento peninsula separates the Gulf of Naples from the Gulf of Salerno. This dish can be found in almost every eating establishment, large or small, and certainly in the hands of every Nonna from Sorrento to Salerno and beyond. Simple ingredients simply cooked Campania style.
INGREDIENTS (Buy Your Ingredients Here)> https://verobeach.farmersmarketdropoff.com/.../recipe-of...
12oz of Asiago cheese gnocchi
½ onion chopped
1 clove of garlic chopped
½ lb. of cherry tomatoes
1 28oz can of plum tomatoes
1 10oz no salt or low sodium tomato sauce
10oz of fresh mozzarella ovoline
5oz of Parmigiano Reggiano
salt and pepper
1 bunch of fresh basil leaves coarsely chopped
1 bay leaf
In an oven safe deep skillet, pan or Dutch oven on medium heat drop two tablespoons of olive oil
Add the chopped onion and garlic, stir until translucent.
Add the Plum tomatoes and the tomato sauce, and the bay leaf, lightly crush the tomatoes to open and release their sweetness and let it come to a boil.
Add salt to taste and a good measure of freshly cracked black pepper. Remove the bay leaf. Add the basil leaves and the cherry tomatoes and thoroughly mix in the sauce. Bring to a swift boil and reduce to a simmer immediately.
Simmer for 30 minutes, to allow the flavors to blend. Turn off and let it rest.
Before cooking the gnocchi:
Preheat oven to 400 degrees Fahrenheit
Cut the fresh mozzarella in slices
Bring water to boil in a pan large enough to comfortably accommodate the gnocchi and allow them to float when ready. Add salt to water. When boiling aggressively drop the gnocchi and reduce to medium heat.
As gnocchi float to the surface, IMMEDIATELY skim them using a colander slotted spoon or similar and transfer them to a cooling vessel. This works best if you drop the gnocchi a small batch at a time. It is very important not to overcook the gnocchi at this stage, remember, they still must bake in the oven. Hard gnocchi are better at this point.
In a deep bowl (like a salad bowl) reserve half the gnocchi. Take a ladle-full of the sauce from the pan and mix with the gnocchi. Set aside.
Working the sauce to the right consistency is important for this dish. The texture of the sauce should be more on the thick than on the watery side, high enough to cover the gnocchi. Reduce the sauce by boiling it softly if too watery or if too pasty, adding some water or stock. When the sauce is done:
Transfer the sauce to an oven proof vessel, baking pan, lasagna pan or any other oven-to-table recipient
Drop the cooling gnocchi into the sauce, spread ¾ of the sliced mozzarella evenly through the pan
Top with the additional gnocchi you reserved in the tomato sauce
Top with the remaining ¼ sliced mozzarella
Generously sprinkle the grated Parmigiano Reggiano cheese evenly on top of sauce it will gratinate in the oven
Raise oven temperature to 500 degrees Fahrenheit
Place pan in oven for about ten minutes. You want to bake until cheese is bubbling. No longer. Remember everything in your pan is already cooked. You are only melting the cheese
Take out of the oven, sprinkle a little chopped basil on it and Pronto!
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