A classic Italian "primo" or starter pasta from the Campania region of Italy. Fresh tomatoes are sauteed with onion garlic and basil then tossed with fresh mozzarella basil and your favorite gnocchi or short pasta. In the summer we skip the baking portion of this recipe and just eat it after it's been tossed in the sauté pan.
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 Vincenzo's Plate | 2023-10-28 13:00:11 |  71,094 Views |
How to make GNOCCHI alla SORRENTINA | Vincenzo's board
2 teaspoons olive oil
½ pound potato gnocchi
1 small onion finely chopped
