Pronunciation: NYOK-kee

These Italian dumplings made from potatoes and other ingredients.  They're used much like pasta, either in soups or with sauces. Cooked in boiling water and served with butter and Parmesan cheese or a variety of sauces, gnocchi can also be chilled, sliced, and then fried or baked. Gnocchi are often served as a side dish for meat and poultry. There is also a dried version of gnocchi that is made with semolina flour, rather than potatoes. Cooking time 10-15 min.

 

The Recipe:

Gnocchi alla Sorrentina
(preparation time: 15/20 minutes)

Ingredients for 4 people:
2 lb fresh tomato sauce
2 lb tomatoes
olive oil
basil
salt
sugar
15 ounces gnocchi
12 ounces fresh mozzarella
grated Parmesan

Preparation:
Wash the tomatoes, cut them lengthwise and put them in a pan with the basil, a dash of salt and pinch of sugar, cover and simmer. As soon as the tomatoes are soft lower the flame, uncover and cook slowly until the liquid evaporates. Use a fine sieve and put the tomatoes through the food mill. Bring a full pot of water to the boil. Drop the gnocchi into the boiling water, a few at time, and cook until floating aggressively, 4 to 5 minutes. Carefully transfer the gnocchi to an oven dish, using a slotted spoon. Top with the tomato sauce, the mozzarella and grated parmesan. Bake in a hot oven for 5 minutes.

 

Match Wine: Penisola Sorrentina Doc