Gnocchi alla Sorrentina (v)
This gnocchi recipe hails from Sorrento and champions some of Campania’s most famous ingredients – flavourful tomatoes and creamy mozzarella. As the cheese melts into the sauce, it binds everything together with gooey strings of indulgence – a perfect combination of hearty comfort food and the flavours of Italian summertime. Suitable for vegetarians.
Arrabbiata in Italian means “angry,” and this classic pasta dish, originating in the Lazio region around Rome, gets its name from the spicy tomato sauce with a lovely kick given by the nduja. Very quick and easy to make.
Recipes for both meals from our chef Claudio Ziantoni
1 x 1kg bag of fresh gnocchi
1 x 2.5kg tin of Greci Casalinga tomatoes
1 x 500g box of Barilla penne pasta
1 pack of spicy nduja (approx 400g)
2 x 125g balls of mozzarella
1 x 200g pot of Gran Moravia “Grana Padano” cheese for grating