Gnocchi alla Sorrentina with Easy Homemade Stracciatella Cheese
This Gnocchi alla Sorrentina is topped with homemade stracciatella cheese. It’s a simple rustic Italian tomato-based pasta dish that’s easy to make and delicious to eat! And when you top it with stracciatella (basically burrata innards) the results are out of control delish!
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Ingredients
For the Stracciatella
- 1 8 oz ball fresh mozzarella
- ½ cup heavy cream
- 1 pinch salt
For the Gnocchi
- 2 tablespoon olive oil
- 4 cloves garlic finely sliced
- ¼ teaspoon red pepper flakes
- 24 oz tomato purée
- 2 tablespoon butter
- ¼ cup parmigiano cheese grated
- 1.5 lb fresh gnocchi
- 1 handful fresh basil divided
Instructions
For the Stracciatella
- Use your hands to rip apart one ball of fresh mozzarella into tiny strands. Cover with heavy cream and salt. Mix it together, cover, and refrigerate for at least 1 hour.
For the Gnocchi
- Prepare Gnocchi according to the directions.( Full disclosure: I used a fresh gnocchi kit from Delallo and it was awesome. You can use store-bought if you have them, though!)
- Add olive oil to a sauce pan and turn the heat to medium.
- Add garlic, red pepper flakes, a few basil leaves, and a pinch of salt and saute until fragrant for about a minute.
- Before they begin to brown, add the tomato puree and ¼ teaspoon salt then turn the heat to high. Put a lid on the pan but leave room on the side for heat to escape. Let the sauce rapidly simmer for about 7-10 minutes until it’s reduced.
- Turn the heat down to medium and add the parmesan and butter and stir until incorporated.
- Stir in the prepared gnocchi and cook for another minute or two so the sauce absorbs into each dumpling.
- Before serving, top with fresh basil and the stracciatella cheese.