Invite Emma® to your Table
A simple name – short in length, but long in history, deep in meaning and full in flavour. Translated to mean ‘whole’ and ‘universal’, it’s the only kind of name fit to grace the foods that that draw people together. It represents those rare ingredients that have the power to turn a feast into a feeling.
The History of Emma®
To bring you the very best, we had to start from the very beginning. 21 years ago, the EMMA® label was born into a family of the finest food brands. The Emma® brand was named after the CEO’s granddaughter to reflect the family-oriented, wholesome values of the business. After being grandfathered in to such great company, our youthful brand set out to source and deliver food from around the world that would offer more than just sustenance, but a sensory experience.
Gnocchi alla Sorrentina
This dish is equivalent to one of those smothering hugs from an Italian grandmother. It’s hella comforting, smells a little garlicky… and having it too often might suffocate you. But in the best way, I promise. Tip: do NOT skimp on the mozzarella. Fior di Latte or nothing. And let it caramelize. You want the cheese to go crispy and meld with the bubbling tomato sauce, not sit limply over the gnocchi like a pool of melted white rubber.
- 3 tsp EMMA Extra Virgin Olive Oil
- 4 Garlic cloves, smashed
- 1 Jar EMMA Tomato Passata (5.5 oz)
- Salt & Pepper
- 1 package EMMA Gnocchi
- 150 g EMMA Cherry Bocconcini
- EMMA Parmigiano Reggiano Cheese, Grated
- Fresh Basil, Chopped
- First prepare the sauce. Add olive oil and garlic to the bottom of a cold, deep frying pan and turn on the heat, allowing the ingredients to slowly come to temperature. Saute until the garlic is golden brown and discard it, keeping the oil.
- Next, add the passata to the oil and allow it to simmer for about 25-30 minutes on medium to low heat. Wait until the sauce is cooked before seasoning with salt and pepper.
- Just before the sauce finishes cooking, cook the gnocchi in a pot of boiling salted water for 60 seconds. Drain, and place them in a medium sized baking dish.
- Spoon the sauce over the gnocchi, they should be downing in sauce.
- Gently rip the bocconcini in half and sprinkle them over the gnocchi in an even layer.
- Bake the gnocchi in a 500 degree oven until the sauce is bubbling, and the cheese is caramelized.
- Finish with a light dusting of grated Parmigiano and chopped basil.