Fresh Potato Gnocchi – 500g
£4.60
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Smooth and soft small dumpling, made with prime quality ingredients and cold-prepared to retain their authentic aroma and flavour. Ready in just 2 minutes. Ideal for a simple, quick lunch tasted on their own with a little melted butter and grated parmesan cheese, or combined with more elaborate and creative sauces.
Ingredients: Potato flakes (64%), starch, potato starch, WHEAT flour type “00”, salt, emulsifier: mono and diglycerides of fatty acids, stabilizer: disodium diphosphate, antioxidants: ascorbyl palmitate, citric acid, preservative: acid sorbic acid, SODIUM METABISULPHITE, spices. Sprinkle with rice semolina. May contain traces of PEANUTS, NUTS, CELERY, MUSTARD, SESAME, SOY, FISH, SHELLFISH, EGG, MILK.
Cooking time: 2 minutes.
Instructions for Use
Cook in plenty of salted water
Packaged in a protective atmosphere.
Consume within 3 days of opening.
Store in the refrigerator between 0 and +4°C.
To be consumed after cooking.
Allergens: indicated in capital letters.
Gnocchi alla Sorrentina
Gnocchi alla Sorrentina is a delicious first course typical of Campania cuisine, in particular of Sorrento, from which it takes its name. This recipe is known throughout Italy and abroad for its genuine and irresistible flavour. Few simple ingredients are enough to enjoy an excellent dish: Potato Gnocchi, first creamed in a pot with tomato sauce, mozzarella and Parmesan and finally transferred to a terracotta pan in the oven for a few minutes until an exquisite gratin crust is formed.
Ingredients for 4 people:
·     500 g Fresh Potato Gnocchi
·        400 ml Tomato sauce
·        200 g Mozzarella
·        1 clove Garlic
·        1 leaf Basil (fresh)
·        50 g Grated Parmesan cheese
·        Extra virgin olive oil
·        Salt and Pepper to taste
Method:
1. Heat the water with the salt in a large saucepan to then cook the gnocchi. At the same time turn on the oven which must reach a temperature of at least 230°C.
2. Put a pan on the heat with a drizzle of oil and brown the whole garlic clove until it starts to brown, then remove the garlic from the oil.
3. Put the tomato puree in the pan and break the basil leaves inside; cook for a few minutes on a low flame. Meanwhile, cut the mozzarella into small cubes.
4. When the water boils, add the gnocchi. As soon as the gnocchi start to float, drain them with a slotted spoon.
5. Immediately after having drained the gnocchi, put them in 4 single-portion bowls. Pour over the tomato puree flavored with basil and a drizzle of extra virgin olive oil, sprinkle over the grated Parmesan cheese and add the mozzarella cubes.
6. Place the terrines with the Gnocchi alla Sorrentina in the preheated oven at 250°C for 5 minutes. Once cooked, serve the piping hot gnocchi
Buon Appetito!
| Weight | 0.5 kg |
|---|---|
| Categories | Fresh |
