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Gnocchi alla sorrentina – Sorrento-style gnocchi
Gnocchi alla sorrentina
€ 13
Potato gnocchi with tomato, mozzarella and basil, baked au gratin.
Contains
The tradition
In Naples, potato gnocchi were called “strangulaprievete”, priest-stranglers. Alla sorrentina, they are baked in an earthenware dish with tomato, mozzarella and basil.
The story of Gnocchi alla sorrentina – Sorrento-style gnocchi
Gnocchi alla sorrentina are potato gnocchi dressed with tomato sauce and basil, mozzarella or fiordilatte and parmesan, then browned in the oven in an earthenware dish until the mozzarella turns stringy. The name pays tribute to Sorrento, but there are no documents to pin down their origin.
In Naples, potato gnocchi in general had a name all of their own: “strangulaprievete”, priest-stranglers.
FAQs
What are gnocchi called in Neapolitan?
In Naples, potato gnocchi are called “strangulaprievete”, that is, priest-stranglers.
Mozzarella or provola in gnocchi alla sorrentina?
Traditional recipes use mozzarella or fiordilatte; some variations use provola.