Gnocchi Alla Beef Sorrentina

Ingredients

Instructions

Ingredients

Servings:

Calories

per serving

653

Carbs

Protein

Fat

Instructions

Preparing In The Kitchen

Wash the potatoes and boil them in salted boiling water for about 25 minutes, till they are soft.
In the meantime, peel and press the garlic for the sauce. Wash the basil, shake dry and pick off the leaves.
Heat up a pan over medium high heat, drizzle some olive oil and add the garlic and minced beef.
Once it’s slightly browned, deglaze with tomatoes, add the fresh basil and season with salt and pepper. Deglaze with tomatoes, add basil and season with salt. Let everything simmer for about 15 minutes over medium heat. Remove the garlic clove from the sauce.
Peel and mash the boiled potatoes. Season to taste with salt, pepper and nutmeg. Add eggs and mash again. Gradually work in the flour and knead until the ingredients come together.
Divide the dough into thirds and shape each part into a roll about 2.5 cm in diameter. Cut into bite-sized pieces and roll carefully over the prongs of a fork. Boil the gnocchi in salted, boiling water until they float to the surface. Remove from the water with a slotted spoon.
Toss the gnocchi in the sauce. Put everything in a baking dish and top with fresh burrata cheese and parmesan cheese.
You can either bake it in the oven for about 10 minutes until the cheese is golden brown or you can enjoy the burrata fresh.

Preparing In The Kitchen

Wash the potatoes and boil them in salted boiling water for about 25 minutes, till they are soft.
In the meantime, peel and press the garlic for the sauce. Wash the basil, shake dry and pick off the leaves.
Heat up a pan over medium high heat, drizzle some olive oil and add the garlic and minced beef.
Once it’s slightly browned, deglaze with tomatoes, add the fresh basil and season with salt and pepper. Deglaze with tomatoes, add basil and season with salt. Let everything simmer for about 15 minutes over medium heat. Remove the garlic clove from the sauce.
Peel and mash the boiled potatoes. Season to taste with salt, pepper and nutmeg. Add eggs and mash again. Gradually work in the flour and knead until the ingredients come together.
Divide the dough into thirds and shape each part into a roll about 2.5 cm in diameter. Cut into bite-sized pieces and roll carefully over the prongs of a fork. Boil the gnocchi in salted, boiling water until they float to the surface. Remove from the water with a slotted spoon.
Toss the gnocchi in the sauce. Put everything in a baking dish and top with fresh burrata cheese and parmesan cheese.
You can either bake it in the oven for about 10 minutes until the cheese is golden brown or you can enjoy the burrata fresh.

These gnocchi alla sorrentina are just right for busy weeknights. Inspired by the flavours of Neapel and twisted with some beef and topped with creamy burrata cheese makes every bite just perfect. You can’t go wrong with this Italian dinner.