Easy Gnocchi Sorrentino – Carfagna Style

  • 16 ounces Carfagna’s Homemade Gnocchi
  • ¾ cup Carfagna’s Vodka Sauce or Homemade Vodka Sauce { recipe to follow)
  • 1 cup homemade mozzarella Ciliegine (small balls)
  • ¼ cup basil chiffonade, plus a few small sprigs for garnish
  • Freshly grated parmesan cheese for garnish


Preheat the convection oven to 425 degrees.

Bring a large pot of water to a rolling boil. Add a generous amount of salt.

Add the frozen gnocchi and cook until the gnocchi rises to the surface of the water. Remove the individual pieces as they rise to the top, using a spider or strainer and place in a medium sized bowl.

Add the sauce and stir to combine. Stir in the basil chiffonade and ¾ of the mozzarella cubes.

Place in a greased baking dish and top with the remaining mozzarella cubes. Bake for 25 – 30 minutes until bubbly and the mozzarella begins to brown.

Remove from the oven and top with the remaining basil leaves. Sprinkle freshly grated parmesan cheese over the top and serve.

Recipe: Joyce Conway

Photo: Cindy Ramsey

Gnocchi Sorrentino is a delightful Italian dish that perfectly captures the flavors of the Amalfi Coast. This savory creation features pillowy potato gnocchi, typically handmade, paired with a rich tomato sauce, fresh mozzarella, and aromatic basil. The dish pays homage to the region’s abundant produce and the Mediterranean’s culinary traditions. The Amalfi Coast, with its stunning coastal landscapes and charming cliffside villages, is renowned for its vibrant and fresh ingredients, and Gnocchi Sorrentino is a testament to the region’s culinary excellence. Each bite of this dish is like a journey along the picturesque coastline, where the harmony of flavors mirrors the beauty of the Amalfi Coast itself.

Carfagna’s Famous Christmas Prime Rib Roast

When we think of Christmas week at Carfagna’s, we think of the long lines of customers patiently waiting to pick up their professionally trimmed and tied Prime Rib Roasts. It’s a tradition unlike any other. Wake up, grab some coffee for the road, and set out for an afternoon at Carfagna’s Market. Lined up along the store front waiting for 10:00am to strike and the doors to open. Some customers like to make a bee line straight to the ticket counter, and some enjoy the ease of the day spent browsing at our selection of specialty meats, foods and Italian delicacies. One things for sure, about every other customer coming through the door is there to grab one of our Prime Rib Roasts. Trimmed and tied to perfection, our Christmas dinner wouldn’t be the same without this delicious roast. So come see us again this Christmas and don’t forget to see Raj in the wine department so he can pair the perfect wine with your Holiday Feast!

If you’re wondering how we like to prepare a Prime Rib Roast, here’s our recipe for both Bone-In and Boneless Roasts:

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Tuscan White Bean Soup

This recipe is a family recipe. This is a staple my father makes during the cold months. It’s delicious any time of year, but it’s hearty and warms the soul. An Italian tradition from the hills of Tuscany. Cannellini beans, or white kidney beans, are at the forefront of this dish. My father always preferred Swiss chard to other similar leafy greens, and I tend to stick with it as well. Not only is it delicious and healthy, but the firm leaves don’t break down in the soup, and the bright red stems add a beautiful splash of color.  I’ve used kale, spinach, and baby bok choy (which I used with Swiss chard for the above picture), all are great for this dish. Use good Extra Virgin Olive Oil, as it’s used also as a garnish in this dish and good olive oil compliments the soup oh so well. It’s a simple recipe and one you’ll crave every time the temperature outside drops.

For this recipe, which will give you 6-8 servings, you’ll need the following:

  • 5 (15 oz) cans of cannellini beans or white kidney beans
  • 1 (15 oz) can of diced tomatoes
  • 1 med onion
  • 4-6 cloves of garlic
  • Extra Virgin Olive Oil
  • 1 bunch of Swiss Chard/Kale/Spinach/Baby Bok Choy
  • chicken base (sub vegetable base for vegetarian)
  • salt
  • Black pepper
  • crushed red pepper

First prep your veggies:

Dice your onion

chop your garlic

Rinse your leafy greens, pat dry and rough chop them into large pieces. They’ll cook down but I like having the large leafs in the soup. If you’re using swiss chard or kale be sure to cut out the large portions of the stems. They’re tough and unnecessary for the delicate soup.

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Cacio e Pepe

Cacio e Pepe with Homemade Spaghetti

One of our all time favorite dishes and it’s so easy to make. Cacio e Pepe (Cheese and Pepper). It’s that simple. For this recipe you use the simple trick of ladling in pasta water to your pasta to create a creamy sauce. The starch from the pasta water will help the cheese and pepper to coat the pasta.

Here’s an easy recipe for homemade pasta as well:

Homemade Spaghetti – Pasta dough comes in many variations but is mostly made of flour and eggs. For every 100g of flour you add an egg. One pound of pasta is approximately 500g of flour and 5 eggs.

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Stuffed Peppers with Carfagna’s Meatball Mix

Carfagna’s Meatball Mix is absolutely fantastic. Not only is it ready to make tremendous meatballs, but I’ve found another way to use this versatile mix: Stuffed Peppers. The mix cut down my prep time, and I think it tasted better than when I tried to make a mix myself. (Shh – Don’t tell!) This is a great recipe that incorporated a vegetable side dish that cooks with the peppers (two birds, one stone – rock-on!) Hope you enjoy the recipe.

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