Weekdays sometimes feel like we’re in a long tunnel until the weekend and our desire to cook often takes second or even third place. We come home from work tired from our day and all we need is something good and quick. The easy solution would be to order a bo bun or defrost a pizza. On the other hand, if you don’t want to spend money on dinner or are tired of four cheeses without any flavor, here is the perfect recipe that will also require very little effort: THE gnocchi alla sorrentina.
This Italian specialty, soberly renamed “the cream of laziness”by the food influencer known on social networks under the pseudonym Cordonbon, is ideal for those times when the motivation to prepare dinner is not there. As comforting as easy to prepare, there is a good chance that this dish will make its way onto your weeknight menu. The bonus is that you will sit at the table in less than 30 minutes.
A delicious and really easy to make recipe, perfect when you don’t have time
It’s bad enough to have little time to eat, so if on top of that, you’re not 100% satisfied with the dish you’re tasting, where’s the fun? The lunch break or dinner should remain times when we take the time to unwind and for that, nothing is better than a good meal. You don’t necessarily have to cook a shoulder of lamb confit for 5 hours, simple gnocchi alla sorrentina ready in less than 30 minutes will do just as well. This lazy gratin will bring you comfort and will save you time on your evening. These are very convincing arguments, which should make you want to discover the recipe!
The list of ingredients for 4 people:
- 520 g of fresh gnocchi
- 2 shallots
- olive oil
- 1 clove of garlic
- 1 can of crushed tomatoes
- salt and pepper
- 1 teaspoon of oregano
- ½ glass of water
- a few fresh basil leaves
- 40 g grated parmesan
- 40 g grated mozzarella
The steps of the recipe:
- Start by cooking the gnocchi in a pot of boiling water. Allow approximately 2 to 3 minutes of cooking time.
- Heat a Dutch oven over medium heat with a drizzle of olive oil. Chop the shallots and the garlic clove and sweat them in the stewpan.
- Preheat the oven to 200°C.
- Then pour in the can of crushed tomato. Season with salt and pepper and oregano. Mix well and add a glass of water. Leave to simmer over medium heat for 10 minutes.
- After this time, turn off the heat and place the gnocchi in the pot. Mix well and sprinkle your preparation with grated parmesan and fresh basil leaves. Stir then transfer everything to a gratin dish. Sprinkle with grated mozzarella.
- Bake for 10 minutes at 200°C.
How to cook fresh gnocchi?
When you buy gnocchi commercially, you have the choice between the fresh variety and the pan-fried variety. Whatever your recipe, both work great, but the cooking method is obviously not the same and they won’t necessarily have the same texture. If you opt for fresh gnocchi, you will need to cook them in water. To do this, boil a pan and immerse your gnocchi in it. When they come to the surface, it’s ready. Generally, this takes two to 3 minutes. For pan-fried gnocchi, as the name suggests, heat a pan with a little olive oil and brown them for 5 minutes.