Gnocchi alla Sorrentina

Growing up in Naples I became accustomed to eating gnocchi almost weekly. It was one of my favorite foods. On Sundays, my dad would walk to the ‘Pastificio’ (Pasta shop) where all sorts of pasta was made daily and he would either pick up a bag of fresh ravioli or gnocchi. It was always a pleasant surprise when he’d bring home the gnocchi. Since moving to the U.S. it has been one of my favorite entertaining dishes, I have yet to find someone who does not like them. I have to say that the processed gnocchi commonly found in the U.S. are very similar to the fresh ones I’d have in Italy. Well, I hope you enjoy them as much as I do!

For 4 People

2 Packages Gnocchi
1 8oz. can of Tomato Sauce
1 6oz. can of Tomato Paste
3 Fresh Basil leaves (or 1 Tbls dry)
Olive Oil
1/4 Diced Onion
1 Cup Shredded Mozzarella

Put about 2 Tablespoons of Olive Oil in a medium saucepan along with the onion. Once the onion is of a golden color ad sauce and paste. Cook on low to medium heat for about 30 minutes, stirring occasionally. In the meantime cook the gnocchi according to package directions, gnocchi are ready once the majority of them are floating, do not overcook! Combine with sauce and basil in a bowl, add mozzarella. Mix well and serve.

Please note that gnocchi are very compacted and can be very filling, only place about a cup to two cups per person per plate.

Buon Appetito!