What is the meaning of Sorrentina?

Gnocchi alla Sorrentina gets its name from the Italian region of Sorrento. Sorrento is a picturesque coastal town located in the Campania region of southern Italy, known for its stunning views of the Bay of Naples and the Amalfi Coast. The dish is believed to have originated in this region, so it's named "alla Sorrentina," meaning "in the style of Sorrento."

How do I prevent the gnocchi from becoming mushy?

To avoid overcooking the gnocchi, make sure to follow the cooking time indicated on the package or until the gnocchi float to the surface. Overcooking can lead to mushiness.

What is Gnocchi Alla Sorrentina?

Gnocchi alla Sorrentina is a traditional Italian dish hailing from the Sorrento region. It features soft potato gnocchi and a rich tomato sauce, typically seasoned with garlic and basil. The dish is baked with a layer of mozzarella and parmigiano cheese on top until bubbly and golden. This recipe is the best!

Can I make Gnocchi alla Sorrentina ahead of time?

Yes, you can assemble the dish and refrigerate it before baking. When ready to enjoy it, bake until the cheese is melted and bubbly.

Best Gnocchi Alla Sorrentina Recipe (Baked Gnocchi)

Name: Gnocchi Alla Sorrentina Recipe
Prep time: 10 min
Cook time: PT-479570H7M59S
Total time: 40 min
Cuisine: Italian
Ingredients: 1 1/2 lb (about 700 grams) potato gnocchi (store-bought or homemade); Salt (for boiling water); 28 oz can San Marzano crushed tomatoes (or canned cherry tomatoes or tomato passata); 2 cloves garlic, minced; Salt and pepper to taste; 2 tablespoon olive oil; Fresh basil leaves (about 8-10); 1 1/2 cups mozzarella cheese from a block, cut into cubes (or shredded). I dislike using fresh mozzarella cheese for this recipe because the water content can make the dish too wet.; 1/2 cup freshly grated parmigiano cheese

Description

Best Gnocchi Alla Sorrentina Recipe– is pure Italian comfort food. Originating from the sun-kissed Sorrento region (Amalfi Coast), this dish combines pillowy gnocchi, a rich tomato sauce, and gooey melted cheese. It’s like a warm hug for your taste buds!

Ingredients

Units Scale

For the Gnocchi:

1 1/2 lb (about 700 grams) potato gnocchi (store-bought or homemade)
Salt (for boiling water)

For the Tomato Sauce:

28 oz can San Marzano crushed tomatoes (or canned cherry tomatoes or tomato passata)
2 cloves garlic, minced
Salt and pepper to taste
2 tablespoon olive oil
Fresh basil leaves (about 8-10)

Assembly:

1 1/2 cups mozzarella cheese from a block, cut into cubes (or shredded). I dislike using fresh mozzarella cheese for this recipe because the water content can make the dish too wet.
1/2 cup freshly grated parmigiano cheese

Fresh basil leaves (for garnish)

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Instructions

Preheat your oven to 350°F.
Prepare the Tomato Sauce: Heat the olive oil over medium heat in a large skillet or oven-safe baking dish. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the crushed tomatoes or tomato passata, salt, and pepper. Stir well and let the sauce simmer for about 10-15 minutes, allowing the flavors to meld. Stir in basil leaves during last 5 minutes of cooking.
Boil the Gnocchi: In a large pot, bring water to a boil. Add salt to the boiling water and cook the gnocchi according to the package instructions or until they float to the surface. This usually takes about 2-3 minutes.
Combine Gnocchi and Tomato Sauce: Once cooked, remove the gnocchi with a slotted spoon and add to the prepared tomato sauce. Gently stir to coat the gnocchi with the sauce.
Assemble the Dish: Spread half of the gnocchi and tomato sauce mixture in a baking dish (Option: you can bake the gnocchi in the same oven safe pan). Sprinkle half of the mozzarella and grated parmigiano cheese over the gnocchi. Add a few torn basil leaves for extra flavor.
Layer and Bake: Add the remaining gnocchi and sauce mixture to the cheese layer. Sprinkle the rest of the mozzarella and parmigiano cheese over the top.
Bake in the Oven: Place the baking dish in the preheated oven and bake for about 10-15 minutes or until the cheese is melted and bubbly and the edges are slightly golden brown.
Serve: Remove it from the oven once the gnocchi alla Sorrentina is baked to perfection. Garnish with additional fresh basil leaves for a fresh and aromatic touch. Serve hot, and enjoy!

Notes

Choose Quality Ingredients: Use high-quality gnocchi, fresh tomato passata, and flavorful cheeses like mozzarella and Parmesan for the best results.

Properly Cook Gnocchi: Cook the gnocchi just until they float to the surface of boiling water. Overcooking can result in mushy gnocchi.

Season the Sauce Well: Don’t skimp on seasoning the tomato sauce. Garlic, oregano, salt, and pepper should be balanced to enhance the flavors.

Layering Technique: Layer the gnocchi and sauce evenly in the baking dish to ensure consistent flavors throughout the dish.

Fresh Basil Garnish: Use fresh basil leaves for garnish right before serving. Their aroma and flavor will elevate the dish.

Even Cheese Distribution: Spread cheese evenly to cover the top layer of gnocchi. This ensures every bite has a delightful cheese pull.

Preheat the Oven: Make sure the oven is properly preheated to ensure even baking and proper melting of the cheese.

Rest Before Serving: Allow the dish to rest for a few minutes after baking. This helps the flavors meld and makes it easier to serve.

Experiment with Cheese: While mozzarella and Parmesan are traditional, you can try other melting cheeses to add your unique twist.

Share the Love: Enjoy the dish with family and friends. Italian cuisine is all about sharing delightful moments around the table!

Prep Time: 10 min
Cook Time: 30-35 minutes
Category: Savory
Method: Italian
Cuisine: Italian