The word gnocchi means “lumps”, and may derive from nocchio, a knot in the wood,or from nocca (knuckle).It has been a traditional Italian pasta type of probably Middle Eastern origin since Roman times. It was introduced by the Roman Legions during the enormous expansion of the empire into the countries of the European continent.
In the past 2000 years each region developed its own type of Gnocchi. The one I’m posting today is typical from Sorrento, a wonderful city on the coast of Amalfi.
Ingredients (for 4 servings)
- 500 g of Gnocchi
- 1 bottle of raw tomato sauce
- 1/4 cup onion (chopped)
- 5 leaves of basil
- 200 g mozzarella cheese
- 1/3 cup grated Parmesan cheese
First of all we need to prepare the tomato sauce. In a skillet saute’ the onion with 3 tbsp of olive oil and 2 tbsp of water and cook until soft.
Add the raw tomato sauce, salt and let simmer for about 25 min. Then turn off the heat and add the basil leaves.
In the meantime, bring water to a boil, drop the gnocchi and cook until floating (about 4-5 min).
Drain the water and dress the gnocchi with the tomato sauce, the mozzarella cheese and some Parmesan.
Place the gnocchi on an oven tray and bake at 180 C for about 15 min.
Let sit for 10 min before serving. Enjoy! 😉
One serving of Gnocchi provides:
- Calories: 398
- Fat: 9.1 g
- Carbohydrates: 19 g
- Protein: 15.3 g