Gnocchi alla Sorrentina: the classic Italian recipe with Rummo, Agromo

Gnocchi di Patate alla Sorrentina is one of the most comforting dishes in Neapolitan cuisine: tender potato gnocchi, wrapped in a smooth tomato sauce, melting mozzarella and a final touch of Parmigiano Reggiano and fresh basil. A classic from Sorrento, simple to make and perfect for sharing with family.

⏱️ 40 minTotal time

🍽️ 4 peopleServings

🍅 Tasty and meltyFlavour

🇮🇹 CampaniaOrigin

The key to this recipe lies in the quality of each ingredient: good Rummo Potato Gnocchi, an Agromonte L'Originale Cherry Tomato Sauce with that natural sweetness typical of southern Italy, authentic Parmigiano Reggiano aged 24 months and a good extra virgin olive oil to round everything off.

Ingredients (for 4 people)

500 g Rummo Potato Gnocchi
1 clove of garlic
3 tablespoons extra virgin olive oil
200 g whole cherry tomatoes
500 g Agromonte tomato sauce
A pinch of salt
250 g fior di latte mozzarella
Grated Parmigiano Reggiano, to taste
Fresh basil leaves, to taste

Method

In a pan, sauté a clove of garlic with the extra virgin olive oil, add the tomato sauce, season with salt and cook over low heat with the lid on, stirring occasionally, for 30 minutes. If you like, you can add whole cherry tomatoes (stems removed) to the sauce.
Meanwhile, cut the fior di latte mozzarella into cubes or wedges, having drained it beforehand to prevent it releasing too much liquid and thinning the final dish.
Boil the Rummo Gnocchi and drain them as soon as they rise to the surface. Mix them with the tomato sauce, removing the garlic, and add the mozzarella and basil leaves. Sauté in the pan until the mozzarella melts and turns stringy.
Serve with more fresh basil leaves, a little grated Parmigiano Reggiano and a drizzle of raw extra virgin olive oil to bring out the aroma.

Buon appetito!