Gnocchi alla Sorrentina
These gnocchi alla Sorrentina perfectly represent Italian cuisine with its most iconic ingredients, creating the Italian flag: green basil, white mozzarella and red tomatoes. This cozy dish consists of baked gnocchi with mozzarella and tomato sauce, typical of Sorrento, close to the Amalfi coast. With their baked crust and cheesy flavour, these gnocchi will always make you feel good after a rough day!
Italian Name: Gnocchi alla Sorrentina [ɲɔkki alla sorrentiːna]
Gnocchi alla Sorrentina will be ready for you in 30 minutes, to comfort you. The creamy texture of the baked cheese and the sweet flavour of the gnocchi will cuddle you. This is a very traditional recipe of the south of Italy, and has all the most iconic ingredients of the Italian tradition.
Let’s discover how to prepare this amazing recipe – everyone will be asking for this recipe, no doubt!
Why It’s Worth a Spot on Your Table
These gnocchi are not only quick, but also delicious and crazy easy to prepare! In half an hour you will have a delicious meal.
It has all the most iconic Italian ingredients and is a perfect comfort food: the creamy sauce, the cheesy flavor and the fragrant crust on top will definitely improve any bad day you might have!
Ingredients and Tips
Ingredients for 5 servings
- 2.2 lbs gnocchi (1 kg)
- 18 oz peeled tomatoes (2 cans – 500 gr)
- Extra virgin olive oil
- Basil
- 1 garlic clove
- Salt
- Pepper
- 10.5 oz fresh mozzarella (300 gr)
- ½ cup grated Parmesan cheese
Cooking time: 30 minutes
Gnocchi
Traditionally, gnocchi are prepared with potatoes. However, some versions also include pumpkins or spinach in the dough. For this recipe we will be using potato gnocchi. If you prefer to use another version, feel free to do so (pasta also works well, if you don’t enjoy gnocchi’s texture for example). Just a hint: your gnocchi will be cooked as soon as they start floating!
Peeled tomatoes
We will be using canned peeled tomatoes for this recipe, as I really like their texture: you can feel the tomatoes and the sauce will remain watery enough to be baked. If you prefer, you can also use tomato puree, it is up to you to choose. If you go for peeled tomatoes, you will need to cut them a bit before using them – just pour them in a bowl and cut them with scissors.
Garlic
To give our sauce an extra kick, mince the garlic clove with a garlic press. If you don’t like garlic that much just leave it whole and remove it before adding the tomatoes to the pot. You can also use chopped onions instead.
Mozzarella
Fresh mozzarella is perfect for this recipe – cut it in little cubes and let it drain before adding it in the baking tray. Like this, you won’t have excess water while baking the gnocchi!
Tips
- Gnocchi are cooked as soon as they start floating – it will take no time!
- You can use tomato puree instead of peeled tomatoes.
- To cut peeled tomatoes just pour them in a bowl and cut them with scissors.
- Not a garlic fan? Just leave it whole and remove it before adding the tomatoes.
- Remember to drain the mozzarella before baking – otherwise it will release its water while cooking!
Step by Step Recipe
- First things first: preheat the oven at 425°F (220°C) and put some salted water to boil in a big pot to cook your gnocchi.
- While the water heats up prepare the sauce: mince the garlic with a garlic press and put it in a pot with abundant extra virgin olive oil. Turn the heat on until golden.
- Cut the peeled tomatoes and pour them in. Add salt, pepper and the basil. Let the sauce cook for 10 minutes.
- As soon as the salted water boils, pour in the gnocchi and wait until they float before draining them.
- Add the gnocchi and the sauce to an oven pan, then half of the mozzarella and a couple of tablespoons of grated parmesan cheese.
- Stir well, and add the remaining mozzarella and a layer of parmesan cheese on top before putting everything in the oven.
- After approximately 10 minutes your gnocchi will have an inviting cheese crust.
- Take your gnocchi alla Sorrentina out of the oven, serve them and enjoy!
Looking for another iconic dish with fresh tomato sauce? Take a look at this recipe!
Are you looking for other risotto or pasta recipes? I got you!
Recipe Card
Gnocchi alla Sorrentina
Equipment
- Oven
Ingredients
- 2.2 lbs gnocchi (1 kg)
- 18 oz peeled tomatoes (2 cans – 500 gr)
- 1 garlic clove
- Extra virgin olive oil
- Basil
- Salt
- Pepper
- ½ cup grated Parmesan cheese
- 10.5 oz fresh mozzarella (300gr)
Instructions
- Preheat the oven at 425°F (220°C) and put some salted water to boil in a big pot to cook your gnocchi.
- Prepare the sauce: mince the garlic with a garlic press and put it in a pot with abundant extra virgin olive oil. Turn the heat on until golden.
- Cut the peeled tomatoes and pour them in. Add salt, pepper and the basil. Let the sauce cook for 10 minutes.
- As soon as the salted water boils, pour in the gnocchi and wait until they float before draining them.
- Add the gnocchi and the sauce to an oven pan, then half of the mozzarella and a couple of tablespoons of grated parmesan cheese.
- Stir well, and add the remaining mozzarella and a layer of parmesan cheese on top before putting everything in the oven.
- After approximately 10 minutes your gnocchi will have an inviting cheese crust.
- Take your gnocchi alla Sorrentina out of the oven, serve them and enjoy!
May I tempt you? Here you can find other Italian classics!
FAQs
Can I make Gnocchi alla Sorrentina ahead of time?
Yes! Assemble the dish, cover it, and store it in the fridge for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes, or in the microwave for a quick fix.
Can I freeze Gnocchi alla Sorrentina?
Yes! Freeze the dish for up to 3 months. Let it unfreeze in the fridge before heating it up in the oven.
Can I make it gluten free?
Sure! Just make sure to use gluten free gnocchi and you are good to go!
Did I forget something? Don’t be shy and ask in the comments!
