This deliciously simple dish is so easy even a child can make it (see video below). It’s named for the town of Sorrento on Italy’s Amalfi coast and I first ate it at Trattoria Da Ciccio. This family-run restaurant is perched on a cliff edge just north of Amalfi, and the tomatoes used are grown on the terraces of the family farm in Scala, a village high above the coast. The tomato juice and olive oil form an emulsion which gives the gnocchi alla Sorrentina sauce a lovely creamy consistency. Buffalo mozzarella is traditionally torn into shreds rather than being cut, but if I’m using the small buffalo bocconcini from Vannella Cheese I just quarter them. 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 favourites. Ideally make your own gnocchi, it’s really easy and fun (see recipe and video here)!
Serves 4 as a starter
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