Gnocchi alla sorrentina with our fior di latte

If there’s one dish that tastes like Sunday in our home, it’s this one. Gnocchi alla sorrentina are simple, but the secret lies in the ingredients: good tomatoes and a fresh fior di latte that melts into strings.

Ingredients for 4

• 800 g potato gnocchi
• 700 g tomato passata (or peeled cherry tomatoes)
• 300 g Perrusio fior di latte
• 1 clove of garlic
• a bunch of fresh basil
• 50 g grated cheese (our Provolone del Monaco is excellent)
• extra virgin olive oil, salt

Method

1. Prepare the fior di latte: dice it a couple of hours ahead and let it drain in a sieve in the fridge. That way it won’t release water in the oven.
2. The sauce: heat the oil with the garlic in a pan, add the tomato, season with salt and simmer for 20 minutes. At the end, remove the garlic and add a few basil leaves.
3. The gnocchi: cook them in plenty of salted water and drain as soon as they float.
4. Combine the gnocchi with the sauce, half the fior di latte and half the grated cheese. Stir gently.
5. Into the oven: pour everything into a baking dish (terracotta is best), top with the rest of the fior di latte and grated cheese and bake at 220 °C for 10–12 minutes, until the top is golden and the cheese is stringy.
6. Finish with fresh basil and a drizzle of raw olive oil.

The cheesemaker’s tip

Don’t use fior di latte straight from the fridge and don’t skip the draining step: it’s the difference between a stringy dish and a watery one.

Order fior di latte – it arrives chilled, with BRT Fresh or in the box with ice.