The most delicious gnocchi you will ever encounter are Gnocchi alla Sorrentina. Homemade potato gnocchi cooked in a tomato and basil sauce with pecorino and mozzarella cheese on top—how could anybody resist? Everything in this dish is homemade. Of course, gnocchi can simply be purchased already prepared for a fast supper.
Recognize that different flours and potatoes have varying moisture content when preparing the gnocchi. As a result, gnocchi producers typically adjust for balance by feeling their way and adding just the perfect quantity of flour. But don't worry—delicious gnocchi will always be available. They taste just as good even if they are somewhat firmer or softer. Make a note of the measurements and modify the recipe the next time to fit your ingredients. Do not overwork the dough, remember.
Components:
Half a pound of ripe tomatoes
Fresh mozzarella, 8 ounces
Four tablespoons of extra virgin olive oil, finely chopped
½ cup chopped green olives and one garlic clove
½ cup of fresh basil
Brown rice penne rigate, 12 oz.
two teaspoons, divided, sea salt
Instructions:
Cut the tomatoes into quarters and scrape off the seeds with the edge of the knife. Throw away the seeds and any collected liquids; chop.
Move the tomatoes to a big platter for dishing. Mix thoroughly after adding 1 teaspoon of sea salt, 4 tablespoons of olive oil, finely sliced garlic, and fresh basil leaves. Allow to marinate, stirring occasionally, for 30 to 60 minutes.
Mash the mozzarella and reserve. Keep the mozzarella separate from the tomatoes.
Raise the water in 4 quarts to a rolling boil. If preferred, toss in 1 tablespoon of sea salt and boil penne per package directions.
Stir thoroughly after adding the chopped and pitted olives to the tomato mixture.
After draining, add the pasta to the tomato-olive mixture and thoroughly stir using a big serving spoon.
Add the mozzarella to the spaghetti in a hurry and toss thoroughly. Before serving, let it rest for a few minutes.