Pasta

Gnocchi alla Sorrentina

This is a deliciously warm and comforting recipe, packed full with rich Southern Italian ﬂavors from the region of Sorrento. Quick and easy to prepare, this is a great midweek supper.

Prep Time: 15 mins
Cooking Time: 25 mins
4 people

Used in this recipe

Ingredients

4 tbsp Filippo Berio Olive Oil
400g can Cirio Chopped Tomatoes
1 red onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
500g ready-made potato gnocchi
150g buffalo mozzarella cheese, roughly torn
2 tbsp Parmesan cheese, freshly grated
Small bunch of fresh basil to serve

Method

Heat the olive oil in a large frying pan over a low heat. Add the onion and garlic and cook for 5-7 minutes until golden.
Add the chopped tomatoes and bring to the boil. Simmer for 15 minutes or until the sauce is thick and reduced. Season with salt and black pepper.
Meanwhile, cook the gnocchi in boiling salted water for about 2-3 minutes or until the gnocchi rise to the surface.
Drain the gnocchi and add to the tomato sauce together with the mozzarella cheese and stir gently.
Scatter with Parmesan cheese and basil leaves and a good drizzle of extra virgin olive oil.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.