Italian

Gnocchi Sorrentina is for Dinner.

Gnocchi Sorrentina takes 30 minutes to prepare.

Gnocchi Sorrentina takes 25 minutes to cook.

Gnocchi Sorrentina makes 2 servings.

The ingredients for Gnocchi Sorrentina are:

300 grams Potato, raw
1 large Egg Yolk
0.5 cup Flour - Gold medal all purpose flour
1 cup Sauce, Bertolli Tomato and Basil Spaghetti Sauce
0.66 cup Great Value Fancy Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 tsp Kraft grated parmesean cheese
6 fresh basil leaves
.5 cup, chopped Onions, raw
1 tbsp Olive Oil
2 tsp Aldi Minced Garlic (by MSTONYA610)

Here is how you make Gnocchi Sorrentina:

1. Preheat oven to 400 degrees F2. Peel and dice potato into 1/4 in cubes3. Put potato in pot, cover with water, and boil for 20 min4. Drain potato, return to pot, add egg yolk and mash with a fork5. Add the flour into the pot and kneed until it forms a ball of dough6. Divide the dough in 2 and roll out into logs about 1/2 in diameter7. Cut logs into 1/4 in pieces8. If you have a board, roll each pieces along the board for the indents. If not, use the back of a fork and roll it over the dough in a circular motion9. Bring a pot of water to boil and add gnocchi. Once they float boil for 3 more minutes, then remove with a slotted spoon10. Heat oil over med-high heat in a small skillet and add garlic and onion. Sautee until carmalized. 11. Place gnocchi in 2 oven safe bowls, and top each bowl with half of the onions, sauce, and mozzarella. 11. Bake for 15 minutes until cheese starts to golden12. Chop the fresh basil finely and top each bowl with half, sprinkle each bowl with 1tsp parmesean cheese, and serve!Serving Size:?Serves 2

The nutritional information for Gnocchi Sorrentina is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 475.9

• Total Fat: 18.4 g
• Cholesterol: 112.0 mg
• Sodium: 741.6 mg
• Total Carbs: 61.3 g
• Dietary Fiber: 8.3 g
• Protein: 18.3 g

Gnocchi Sorrentina is Italian cuisine.

The dietary needs meet for Gnocchi Sorrentina is Vegetarian