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Baked gnocchi with tomatoes and mozzarella

Baked gnocchi with tomatoes and mozzarella

Put the olive oil in a frying pan and cook the onion and the finely chopped pepper and the crushed garlic. Add diced tomatoes and a little water. Boil for about 10-15 minutes until the sauce thickens. Add the basil.

Boil gnocchi separately according to the instructions on the package. Drain and then place in a heat-resistant dish. Pour the tomato sauce and add the mozzarella. Leave in the oven until the cheese begins to melt.

Serve hot.

Good appetite!


Gnocchi alla Sorentina, ie gnocchi dressed in tomato sauce and melted mozzarella are ideal for family lunch or dinner.

They are easy to prepare, with simple ingredients, easy to procure. I will show you in the recipe below how you can prepare gnocchi at home, but if you are in a time crisis and want to put food on the table quickly you can buy gnocchi.

Gnocchi alla Sorentina perfectly embodies the name of the area where it comes from, because I ate them for the first time in Italy, in Sorrento. I was on a beautiful vacation with dear friends here. The child wanted pasta at almost every meal. He was 6 years old and, like any child, he would have eaten only pasta and pizza. His portion was quite large, so I was the one who finished what he had left on the plate. They were great, so from then on I tried a few recipes until I came up with the best version of gnocchi with tomato sauce and mozzarella & # 8211 Gnocchi alla Sorentina.

I don't know if you are familiar or not with this type of pasta, with potato dough, but if you haven't eaten yet I think you don't know what you lost. It's the dough I make for plum dumplings or stink, but here the dough also has an egg in the composition.

If you want to experiment and make a new, mega delicious recipe, then it's time to try these gnocchi with tomato sauce and mozzarella. I had Mozzarella from Hochland, from the Hot Delights range.

It seems to me suitable for recipes made in the oven.

Gnocchi with tomato sauce and Italian-style mozzarella are flavored with basil.

I prepared the recipe for mine a week ago, but at their request I redid the recipe on Friday, at which point I took the pictures for the blog.

I'm glad that my family is still receptive to new recipes, although sometimes they ask me to make their & # 8220classic & # 8221 recipes.

If I were to regret anything from all this experience, well I'm sorry that there was no one next to me to be able to hold the pallet over the bowl when I take a portion of gnocchi out of the bowl just out of the oven.

An impressive picture with hot, soft and stretched mozzarella would have come out. The pictures above fail to show you what impressed me, namely that melted mozzarella, but not the final taste.

I'm thinking of not paying attention to you, so I'll leave you below the list of ingredients and how to prepare Gnocchi alla Sorentina & # 8211 gnocchi with tomato sauce and mozzarella.

INGREDIENTS

300 g flour + flour for the work table

Here are the ingredients prepared for one of the best gnocchi recipes.

I boiled the potatoes in their skins until the fork entered them lightly, but without breaking during cooking, then I took them off the heat, took them out of the water and removed the peel while they were hot. This is very easy to take.

I mashed the potatoes like puree, but they can also be grated with a large grater. I mixed them with 1 small egg, 1/2 teaspoon salt and flour.

The dough obtained was rolled between the palms lined with flour, then I cut them. The rolls are 3 cm in diameter and I cut them into sizes of about 3 cm. I shaped them with a fork, then boiled them in water with 1 teaspoon of salt for about 5 minutes or until they rise to the surface. I took out the gnocchi and left them in a large strainer.

I prepared the sauce: I hardened the onion, and when it became glassy I added tomato juice, sugar, crushed garlic, 1/2 teaspoon salt and basil. I simmered for about 5 minutes.

I chopped mozzarella into cubes of the right size.

In a heat-resistant bowl I put tomato sauce, gnocchi, mozzarella, a little dried oregano or dried basil, grated Parmesan, then I repeated the operation, but I kept a little tomato juice for topping.

I baked everything at 200 ° C until it au gratin (max 15 min).

I immediately ate these delicious gnocchi with tomato juice and mozzarella.

I hope you will try the recipe.

You can also try the simple recipes prepared by me in the version video:

You can also find me on Instagram here:

I invite you to the group I cook with friends if you want to post your recipes:


Baked pumpkin with tomatoes and mozzarella

Tomatoes, zucchini and mozzarella are cut into slices of the same thickness.


In a heat-resistant bowl, arrange one round of zucchini, one red tomato, one basil leaf and one slice of mozzarella, until the bowl is full. Depending on the size of the dish, the amounts of vegetables and mozzarella may vary.


Put the dish in the hot oven at 220 degrees for 20-30 minutes.


Meanwhile, beat the eggs and mix with the cream.


After 30 minutes, remove the dish from the oven, add the eggs and cream

and put it in the oven for another 30 minutes (more precisely, until it browns nicely on top).


It is served as a main course or as a steak garnish.


This recipe was prepared for the "Sweet Romania" culinary challenge, through which Ana Maria proposed "Let's cook healthy with seasonal vegetables and fruits".


Gnocchi are small dumplings that have potatoes in the base dough, with small streaks made on their surface. This recipe is one of the most common, so I could not miss it. There are many variants of sauces with which we can serve gnocchi, so next time I will try cheese sauces.

INGREDIENT:
2 servings

For gnocchi:
500 g boiled potatoes
150 g flour
1 or
1 pinch of salt

For the sauce:
1 canned tomatoes
2 fresh basil leaves or 1/2 teaspoon dried basil
salt
pepper
1 medium onion
1 clove of garlic
1 tablespoon butter
2 slices of turkey ham -60 g
3 tablespoons sour cream
250 g mozzarella

We grate the boiled and peeled potatoes. Then mix them with flour and egg and make a dough.

Sprinkle the flour on the work surface. We take dough and roll it until we get a cylinder with a thickness of 2-3 cm. Cut the pieces with a length of approximately 2 cm and then shape them with a fork on both sides.

Put 2 l of water and 3 tablespoons of salt in a pot. When the water boils, put the gnocchi to boil. It only took 6-7 minutes for it to rise to the surface. We take them out with a spoon with holes, put them in a tray and sprinkle them with a little oil.

To prepare the sauce, first fry the onion and garlic in butter, then add the tomatoes, salt, pepper and basil. Let it boil until it starts to thicken.

In a heat-resistant dish put a row of gnocchi, then cover it with tomato sauce, over it we put a layer of grated mozzarella, and a row of gnocchi, sliced ​​turkey ham, sour cream, mozzarella, tomato sauce and grated mozzarella .


Gnocchi Alla Sorrentina (Baked Gnocchi with Tomato and Mozzarella Recipe)

Close your eyes and imagine a bubble dish filled to the brim with stuffed potato gnocchi, melted mozzarella cheese, sweet summer tomato sauce and fragrant basil, topped with a crispy Parmigiano-Reggiano crust. This is gnocchi alla Sorrentina, a baked pasta from Sorrento, a town south of Naples on the Amalfi Coast. It deserves as much attention as the beloved pasta "al forno", such as lasagna alla Bolognese and baked.

With so few ingredients & # 8211 just potato gnocchi, tomato sauce, mozzarella, basil and parmesan & # 8211 there really are only two things you need to know to make yourself worthwhile.

Gnocchi Alla Sorrentina Rule 1: Resist shortcuts

I only see the tools that come back to the minds of so many readers: “This could be such an easy dish during the week, if I bought some packaged gnocchi, I would have taken a jar of prefabricated tomato sauce and jumped over. the small Italian shop in the city center where they sell good mozzarella in favor of things with low humidity in the dairy aisle of the supermarket. & # 8220

I know it's tempting, but don't be put off. Those who will not be satisfied with the results, will leave disappointed reviews about this recipe and we will all be sad.

As with many Italian recipes, the spare ingredients are revealed and the lower quality items have nowhere to hide. You need the good stuff here: homemade gnocchi, a quick tomato sauce made from passata (or whole canned tomatoes in puree) and really fresh, made that day, fior di latte (cow's milk mozzarella) & # 8211 the milder the better.

Okay, I'm exaggerating a little. You could be able to get rid of the second level of fresh mozz, those few days old things that are called "fresh", but they really aren't. It will melt and still be tasty. But please avoid mozzarella with low humidity, which melts well but has no fresh milk flavor & # 8211 will not do you any favor here.

And the tomato sauce? A good one will do the job, even if it comes from a jar, but it won't be right. Instead of the ideal aroma of ripe, perfect tomatoes, you will get a heavy dose of garlic and dried oregano stains. Keep things for meatballs, if you can.

As for gnocchi, I understand & # 8211 are the hardest part. Of course, their purchase is desirable. But packaged gnocchi usually taste like compressed cardboard and there are no strong flavors in gnocchi alla Sorrentina to cover this. And speaking of gnocchi & # 8230

Gnocchi alla Sorrentina Rule 2: Forget about gnocchi with light feathers

Gnocchi "as light as clouds" have become a fetish of the food world and, although there is nothing wrong with striving for it, it is also not a requirement for good gnocchi. For a dish like gnocchi alla Sorrentina, it can even be a problem. The sequence of bleaching the gnocchi, then throwing them in the sauce, then licking them in a baking dish, then baking them and finally removing the portions on serving plates puts the small potato dumplings through a lot of manipulations and, thus, the risk of breaking apart and collapsing as a result.

For a recipe like this, you need gnocchi that have enough structure to keep their shape and not melt in a starchy potato porridge until the end of cooking. This means adding more flour than the minimum you could use when feathered gnocchi are the goal. The amount of flour listed in the recipe below is more than I could use for the lightest gnocchi, but it's still just a starting point: you may need to add more flour, depending on how wet the kitchen and potatoes are. , to get a dough. which is moist and fragile and can maintain its structure. Too little, and the resulting wet and sticky dough can leave you with a casserole of puree, not gnocchi alla Sorrentina.

This is hardly a compromise & # 8211 homemade dumplings with little extra weight are still worlds better than the best packaging.