This deliciously simple dish is named for the town of Sorrento on Italy’s Amalfi coast. I first ate it at Trattoria Da Ciccio, a family-run restaurant perched on a cliff edge just north of Amalfi, where the tomatoes used are grown on the terraces of the family farm in Scala, a village high up above the coast. The tomato juice and olive oil form an emulsion which gives the Gnocchi alla Sorrentina sauce a lovely creamy consistency. Mozzarella di Bufala is always best torn into shreds rather than being cut. Since we’re in the Italian region of Campania – I’m reaching for a glass of the local varietal, fiano, which is now being made so well in Australia. Coriole in McLaren Vale started it all in 2005, and still produce one of my favourite examples, while Vannella Cheese in Sydney produces excellent local buffalo mozzarella. Ideally make your own gnocchi, it’s really easy and fun (see recipe here and video below)!
Serves 4 as a starter
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