I would rather eat those leaves raw like on an Italian caprese, but many south Italian families have the habit to put basil leaves directly in. When this happens, I ironically say to my wife: “What are all those foliage on my dish?” She replays me ironically as well: “Don’t mind darling, it's healthy stuff...”.
There's nothing to do, between mouthfuls I have to move them out of my plate if we go the "Naples style". When I make baked
gnocchi at home, I keep basil leaves out and use them just as a garnish. Plus
I like to serve them in 4 single baking dishes. Yes, home sweet home.
Homemade gnocchi are better than store-bought...
beginning I had to learn how to make fresh gnocchi, well yes, my first
attempt was a total mess. But sure, I know that the only thing was to
simply try and enjoy the time flying away through trial and error.
The rule is practice, practice, practice until you'll learn Italian cooking. Now I have a good grasp
at making gnocchi and it’s just a matter of minutes for me and I have made a bunch of them.
I’m proud, because Miry now makes me a real order for baked gnocchi almost as we were at the restaurant. Ops, but
are we at a restaurant?
INGREDIENTS: serves 4
- 2 lb (1 kg) homemade potato gnocchi or store-bought
- 2 cups (500 ml) of fresh tomato sauce or bottled
- 7 oz (200g) mozzarella cheese, of course buffalo mozzarella is far better
- 12-16 basil leaves to use as garnish (optional)
- a sprinkle of Parmigiano Reggiano cheese over each dish
Best mozzarella cheese is bufallo's...
A different speech deserves “mozzarella di bufala”, you can’t miss this
type of mozzarella cheese made with buffalo milk, it’s a must for baked
gnocchi alla sorrentina. I rather don’t make them at all.
I know we live
in Italy and it’s far easier for us to buy this type of mozzarella. Anyway try at least to
find some good kind of mozzarella if you can.
Ready made date tomato sauce
Well, you may not find this type of bottled tomato sauce where you live, sorry for that but try at least to find the best one. For us was our first time we tried this new ready-made sauce from Mutti, the right moment arrived to give it a taste.
These small date tomatoes are different from their brother cherry tomatoes. They have their unique lengthened shape with an unmistakable sweet taste and fleshy texture called in Italian “pomodori datterini”.
This made superb our baked gnocchi alla sorrentina and definitely will make the base for other Italian recipes as well. I will keep seasoning pasta with this ready-made sauce when I can’t make fresh tomato sauce.
Preparation time is about 30 mins:
You see, it doesn't take much time, follow my step-by-step pictures or jump directly to the written recipe.
Add mozzarella and extra authentic Parmesan cheese best of all some authentic Parmigiano Reggiano over the top of gnocchi sorrentina.
Heat-up the oven and cook at 425°F
(220C°) for about 10 minutes or until a lightly crust has formed on the top.
Once the gnocchi are cooked and the mozzarella cheese is melted it means that they are ready to be served.
On each serving dish you can add a few basil leaves, but just if you like.