Once you are out and about dining in local restaurants in Malta, you’ll come across a strong Italian influence on many menus, especially from our neighbouring island of Sicily. Gnocchi is very much loved by Italians, and also the Maltese. This sumptuous dish makes the utmost of Mediterranean flavours such as local olive oil and fresh basil, if you find it- go on and give it a try!
By Neu Collective | Chef Bio
Marco Lo Casciois os an Executive Chef at 115 Neu Collective. Born and raised in Palermo, he spent most of his time in his grandmother’s kitchen, where she was constantly cooking up savoury traditional Sicilian dishes. This is where he developed the love for cooking and traditional techniques. Nowadays he gets inspiration by how food tells a story, conveys cultural ideas, and gathers people together. Marco has graduated from the culinary institute of Palermo in 2004 and after several experiences around the world he moved to Malta 14 years delivering authentic Italian Cuisine.
Gnocchi Sorrentina
Ingredients – Serves 4 Persons
– 500gr Gnocchi di Patata
– Fresh Basil Leaves
– 100g Grana Padano
– 250 g Mozzarella Fior di Latte
– 2 Garlic Cloves
– 200 ml Marzano tomato sauce
– Local olive oil
– Salt and pepper
Preparation:
1- Gently fry the garlic clove (entirely) in olive oil for 2 minutes and add the tomato sauce; let it cook for another 5 minutes, add salt and pepper to your liking, then remove the garlic clove.
2- Bring salted water to boil in a pot. Once it boils, add the gnocchi. Once they float, let them cook for another 3-4minutes.
3- Drain the water of the gnocchi and toss them with the tomato sauce.
4- Dice the mozzarella, place it on top of the gnocchi with some spoons of Grana Padano cheese.
5- Place the dish into an oven for 5-7 minutes at thermostat 250C, until the mozzarella and the Grana Padano cheeses have melted.
