Jessica Nguyen's Gnocchi Alla Sorrentina Recipe
I’ve never met a pasta I didn’t like and this Baked Ricotta Gnocchi has to be one of my favourite and easiest pastas to make. A dish that comes from Sorrento in the Amalfi coast region of Italy,...
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Ingredients
- 450 g of fresh ricotta
- 2 egg yolks
- 1 pinch of nutmeg, freshly grated
- 1 cup (100g block) of freshly grated Parmigiano Reggiano (parmesan) cheese
- 100g of Plain flour, plus extra for rolling the gnocchi
- 3 garlic cloves, finely chopped
- 1 medium brown onion, finely chopped
- 1 pinch of chilli flakes or 1 tablespoon of chilli oil
- 1 tablespoon of tomato paste
- 2 cans (800g) of diced tomatoes or passata
- 1 parmesan rind (optional)
- 1 bunch of fresh basil
- 1 handful of fresh flat parsley, finely chopped
- 1 ball (450g) of fresh Mozzarella cheese
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