Gnocchi alla Sorrentina

my Gnocchi all Sorrentina

While I am an equal opportunity eater, I am particularly partial to all things Italian.  While searching for some Sicilian recipes recently, I came across Manu’s Menu, a great blog with a lot of different Italian and Sicilian recipes.  And specifically, I found this great recipe for Gnocchi all Sorrentina.  It’s soft, fluffy gnocchi goodness, coated in a rich tomato sauce, baked with mozzarella cheese and topped with fresh basil.  Truly, what could be better?

While I do make Manu’s homemade potato gnocchi and basically follow her entire recipe; I have a few changes:  I use my go-to red sauce, found here by Giada.  If you happen to take a look at Giada’s recipe, she mentions that the butter is optional.  But lets be real here, the butter is not optional, it is mandatory.  (Seriously.)  Also, although you might be tempted to skip pureeing the sauce in the food processor, I also find that this a must, as it blends everything together into smooth, flavorful richness.  The other personal preference that I have for this recipe is to use imported Mozzarella di Bufala.  If you have an Italian specialty food store where you can buy this, it is so worth it!  The flavor is completely different than our domestic mozzarella – it really adds a little extra something.  This meal is a great way to start out Fall.  Alone, the flavors are simple enough; but together, they are out of this world!  Buon appetito!