Potato gnocchi with tomato and mozzarella (Gnocchi alla Sorrentina) from Two Greedy Italians by Antonio Carluccio and Gennaro Contaldo

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on July 11, 2020

    We only made the gnocchi (using a different sauce). They were light and fluffy, like little pillows. I didn’t use all of the flour, probably 200g of it and the dough seemed firm enough. It makes a lot, so hopefully they freeze well. Update: the frozen gnocchi didn’t suffer too much from being frozen, worth doing again

  • joneshayley on May 03, 2015

    Gorgeous recipe, worth the effort.

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