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Italian Gnocchi alla sorrentina, or baked gnocchi with tomato and mozzarella

Italian Gnocchi alla sorrentina, or baked gnocchi with tomato and mozzarella

Simple, tasty and irresistible, the recipe gnocchi alla sorrentina is an Italian dish that retains all the flavor of the genuine ingredients with which they are prepared, basil, tomato, oil, potatoes and garlic. Not only that, this dish is satiating and a precious source of antioxidants, thanks to the lycopene, found in the tomatoes cooked with extra virgin olive oil, and the garlic. But it contains also calcium and B vitamins, thanks to the parmesan and mozzarella.


900 grams of potatoes
300 grams of durum wheat flour
700 grams of fresh tomatoes
2 tablespoons of tomato puree
1 clove of garlic
2 mozzarella
Grated Parmesan cheese
Extra virgin olive oil
Whole sea salt
Wash the potatoes under running water to remove traces of soil. Throw the potatoes into a pot filled with cold water with a pinch of salt. Bring to a boil and simmer until the potatoes are tender. Drain the potatoes and peel them. On the work surface, arrange half the flour. Mash the potatoes on the flour, add the rest of the flour, a pinch of salt and knead. Form very small sausages with your hands. Cut the sausages into small cylinders and pass the small cylinders over the prongs of the fork to form small gnocchi. Prepare the sauce now. In a saucepan pour a drizzle of oil and the minced garlic. Lightly brown, add the chopped tomatoes with a few grains of coarse salt. Cook over high heat for ten minutes, then mash with a fork until the tomatoes are pureed. Add the tomato puree, continue to cook for another ten minutes, seasoning with basil leaves. Meanwhile, bring a saucepan full of salted water to a boil. Add the gnocchi and drain them as soon as they come on the surface. In a baking dish greased with oil, alternate layers of sauce, gnocchi, other sauce, chopped mozzarella and grated parmesan. Complete with mozzarella and parmesan. Bake at 200 degrees for five minutes.
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