Gnocchi Sorrento Recipe
Potato dumplings with fresh mozzarella, cheese, fresh basil and imported parmesan cheese in a light creamy rose sauce.
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions until they float to the surface. Drain and set aside.
- 2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in the crushed tomatoes and cook for 5 minutes.
- 3
Make it Creamy
Add the heavy cream to the skillet, stirring well to combine. Let the sauce simmer for another 5 minutes, allowing it to thicken slightly.
- 4
Combine Gnocchi and Sauce
Add the cooked gnocchi to the skillet, gently tossing to coat them in the rose sauce. Stir in the fresh mozzarella and grated parmesan cheese until melted and well combined.
- 5
Finish with Basil
Remove from heat and stir in the fresh basil leaves. Season with salt and black pepper to taste.
- 6
Serve
Serve the Gnocchi Sorrento hot, garnished with additional basil and parmesan if desired.
