Gnocchi with mozzarella and tomatoes (alla sorrentina)

This gnocchi dish embodies 3 typical flavours of Campania region – Southern Italy:  tomatoes. mozzarella fior di latte and basil.

If you happen to be in Campania region or even better in the beautiful coastal town of Sorrento, where the dish is originally from, don’t forget to try this dish and enjoy the taste of Southern Italy.

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Pumpkin gnocchi with sage butter sauce

These pumpkin gnocchi are served with a simple sage butter sauce which enhances the sweet taste of the pumpkin. We used the Delica variety, as it is one of the most versatile winter squash and it takes well to many cooking methods, from roasting to pureeing, and more.

The compact orange – yellow flesh is perfect to be deep fried and to fill the tortelli from Mantova (city in Italy’s Lombardia region) and the cappellacci from Ferrara (a city in Italy’s Emilia-Romagna region). Tortelli and cappellacci are two typical filled fresh egg pasta.

We bought this pumpkin for today’s recipe at Ca’ Cucina, Rebekkavej 49, Hellerup.

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Homemade gnocchi with tomato sauce

A few weeks ago (and more precisely when we posted the recipe of  Pork loin braised in milk) we promised to post more “Ricette della nonna“. Here it is one of those we love the most. Homemade gnocchi are a must during the well known Italian Sunday lunch, during which the whole and big family gathers and enjoys the good food, in a convivial atmosfhere. And Sunday is approaching….Buon appetito!

 

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