Pasta and first courses
Pasta and first courses
Gnocchi alla sorrentina
The gnocchi come to the table coated in tomato sauce, with melted fiordilatte and basil to finish. A brief spell under the grill colours the top; serve them hot, straight from the baking dish.
From Nonna Adele’s kitchen
Temperatures: Grill at 250 °C
LET’S GET COOKING
Method
Dice the fiordilatte and leave to drain in the refrigerator. Flavour the oil with the garlic in a frying pan, then remove the clove.
Add the passata, sugar and basil; season with salt and simmer for about 10 minutes.
Cook the gnocchi in salted water following the product instructions. Lift them out gently and mix with the sauce.
Transfer to a grill-safe baking dish and scatter over the mozzarella and Parmigiano. Brown under the grill at 250 °C for about 5–8 minutes, watching the surface continuously.
Finish with pepper if liked and serve hot, taking care with the hot dish.
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