{"id":33508,"date":"2023-06-15T12:11:16","date_gmt":"2023-06-15T10:11:16","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=33508"},"modified":"2024-03-28T17:52:10","modified_gmt":"2024-03-28T16:52:10","slug":"gnocchi-alla-sorrentina","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/us\/recipes-us\/gnocchi-alla-sorrentina\/","title":{"rendered":"Gnocchi"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"GNOCCHI alla SORRENTINA\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/BBsIDXBmnMc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-container-5 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-4 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<br><\/h3>\n\n\n\n<p><strong>FOR 2 PEOPLE<\/strong><br><br><em>500 g Rummo potato Gnocchi<br>400 g tinned tomatoes<br>400 g mozzarella, fior di latte<br>100 g Parmigiano Reggiano<br>2 cloves garlic<br>Fresh basil<br>30 g butter<br>Oil<br>Salt<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>After having cut the mozzarella in cubes, put it in a sieve over a bowl and let it drain. In the meantime, heat a drizzle of oil, the garlic and the basil. Add the tomatoes, mashing them with the back of a wooden spoon, and let them cook. Add salt and keep cooking, taking out the garlic.\nAfter melting butter with more basil in another pan, coo, the Gnocchi in a pot of salted boiling water. Remove them from the water when the float to the top, cooked, and place them directly in the pan with butter and saut\u00e9. Add a grating of fresh pepper, the tomato sauce and toss. Add the mozzarella and the grated parmesan and toss once more.\nTransfer the gnocchi into a casserole adding a bit of tomato sauce, more mozzarella and more grated parmesan.\nCook in a 220\u00baC oven for 10 minutes and, once ready, plate adding a few fresh leaves of basil as a garnish. Buon appetito!<\/p>\n\n\n\n<div class=\"wp-container-2 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.pastarummo.it\/us\/list\/recipes-us\/\">ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR 2 PEOPLE 500 g Rummo potato Gnocchi400 g tinned tomatoes400 g mozzarella, fior di latte100 g Parmigiano Reggiano2 cloves garlicFresh basil30 g butterOilSalt DIRECTIONS After having cut the mozzarella in cubes, put it in a sieve over a bowl and let it drain. In the meantime, heat a drizzle of oil, the garlic [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":33522,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[941],"tags":[1872],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/06\/12_Gnocchi_Sorrentina_1x1.jpg",1080,1080,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/06\/12_Gnocchi_Sorrentina_1x1.jpg",1080,1080,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/06\/12_Gnocchi_Sorrentina_1x1.jpg",1080,1080,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/06\/12_Gnocchi_Sorrentina_1x1-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/06\/12_Gnocchi_Sorrentina_1x1.jpg",1080,1080,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/06\/12_Gnocchi_Sorrentina_1x1.jpg",1080,1080,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/06\/12_Gnocchi_Sorrentina_1x1.jpg",1080,1080,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/us\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 2 PEOPLE 500 g Rummo potato Gnocchi400 g tinned tomatoes400 g mozzarella, fior di latte100 g Parmigiano Reggiano2 cloves garlicFresh basil30 g butterOilSalt DIRECTIONS After having cut the mozzarella in cubes, put it in a sieve over a bowl and let it drain. In the meantime, heat a drizzle of oil, the garlic&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gnocchi | Pasta Rummo - Lenta Lavorazione<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.pastarummo.it\/us\/recipes-us\/gnocchi-alla-sorrentina\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gnocchi | Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"og:description\" content=\"INGREDIENTS FOR 2 PEOPLE 500 g Rummo potato Gnocchi400 g tinned tomatoes400 g mozzarella, fior di latte100 g Parmigiano Reggiano2 cloves garlicFresh basil30 g butterOilSalt DIRECTIONS After having cut the mozzarella in cubes, put it in a sieve over a bowl and let it drain. In the meantime, heat a drizzle of oil, the garlic [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.pastarummo.it\/us\/recipes-us\/gnocchi-alla-sorrentina\/\" \/>\n<meta property=\"og:site_name\" content=\"Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/it-it.facebook.com\/pastarummo\/\" \/>\n<meta property=\"article:published_time\" content=\"2023-06-15T10:11:16+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-03-28T16:52:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/06\/12_Gnocchi_Sorrentina_1x1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1080\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\">\n\t<meta name=\"twitter:data1\" content=\"davide\">\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\">\n\t<meta name=\"twitter:data2\" content=\"1 minute\">\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/#organization\",\"name\":\"Rummo S.p.A.\",\"url\":\"https:\/\/www.pastarummo.it\/en\/\",\"sameAs\":[\"https:\/\/it-it.facebook.com\/pastarummo\/\",\"https:\/\/www.instagram.com\/pasta_rummo\/?hl=it\",\"https:\/\/it.linkedin.com\/company\/rummo-s.p.a.\",\"https:\/\/www.youtube.com\/channel\/UCJvDvA6siKVw6p82txwmLOQ\/\"],\"logo\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/#logo\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2019\/04\/logo_rummo.png\",\"width\":240,\"height\":132,\"caption\":\"Rummo S.p.A.\"},\"image\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#logo\"}},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/#website\",\"url\":\"https:\/\/www.pastarummo.it\/en\/\",\"name\":\"Pasta Rummo - Lenta Lavorazione\",\"description\":\"Pasta Rummo - Lenta Lavorazione\",\"publisher\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":\"https:\/\/www.pastarummo.it\/en\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.pastarummo.it\/us\/recipes-us\/gnocchi-alla-sorrentina\/#primaryimage\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/06\/12_Gnocchi_Sorrentina_1x1.jpg\",\"width\":1080,\"height\":1080},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.pastarummo.it\/us\/recipes-us\/gnocchi-alla-sorrentina\/#webpage\",\"url\":\"https:\/\/www.pastarummo.it\/us\/recipes-us\/gnocchi-alla-sorrentina\/\",\"name\":\"Gnocchi | Pasta Rummo - Lenta Lavorazione\",\"isPartOf\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.pastarummo.it\/us\/recipes-us\/gnocchi-alla-sorrentina\/#primaryimage\"},\"datePublished\":\"2023-06-15T10:11:16+00:00\",\"dateModified\":\"2024-03-28T16:52:10+00:00\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.pastarummo.it\/us\/recipes-us\/gnocchi-alla-sorrentina\/\"]}]},{\"@type\":\"Article\",\"@id\":\"https:\/\/www.pastarummo.it\/us\/recipes-us\/gnocchi-alla-sorrentina\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.pastarummo.it\/us\/recipes-us\/gnocchi-alla-sorrentina\/#webpage\"},\"author\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#\/schema\/person\/19d0fa6bf67d5222472f7e8063e1725a\"},\"headline\":\"Gnocchi\",\"datePublished\":\"2023-06-15T10:11:16+00:00\",\"dateModified\":\"2024-03-28T16:52:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.pastarummo.it\/us\/recipes-us\/gnocchi-alla-sorrentina\/#webpage\"},\"publisher\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.pastarummo.it\/us\/recipes-us\/gnocchi-alla-sorrentina\/#primaryimage\"},\"keywords\":\"GNOCCHI\",\"articleSection\":\"Recipes &amp; 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