How to make heart-warming gnocchi

By Emiko Davies
Updated July 11 2015 - 10:13am, first published April 28 2015 - 11:45pm
Gnocchi alla sorrentina. Photo: Emiko Davies
Gnocchi alla sorrentina. Photo: Emiko Davies
Gnocchi alla sorrentina. Photo: Emiko Davies
Gnocchi alla sorrentina. Photo: Emiko Davies

​Change up your regular gnocchi-plus-sauce combination for one of these warming, baked gnocchi dishes. While generally associated with northern Italy, gnocchi can be found all over the Italian peninsula and made with a variety of ingredients, from bread to polenta to vegetables, formed into all shapes and sizes. Take these two gnocchi recipes, both from the bottom half of the boot: Rome's favourite gnocchi alla romana is made from semolina cooked with milk, then spread out, cooled and cut into rounds, then finished off in the oven with butter and cheese, while south of Naples, in Sorrento, they bake their potato gnocchi with tomato sauce and mozzarella.

Gnocchi alla romana

Subscribe now for unlimited access.

$0/

(min cost $0)

or signup to continue reading

See subscription options

Get the latest Queanbeyan news in your inbox

Sign up for our newsletter to stay up to date.

We care about the protection of your data. Read our Privacy Policy.