Gnocchi Alla Sorrentina Recipe
This Gnocchi alla Sorrentina is a cozy, Sorrento-style baked dish made with pillowy potato gnocchi, a rich San Marzano tomato sauce, and plenty of melty mozzarella. It comes together with just a handful of classic Italian ingredients and delivers all the warmth and comfort of an authentic Italian kitchen right from your own oven.
Servings: 6 servings
Equipment
Ingredients
For the Gnocchi:
- 1 ½ lb potato gnocchi about 700 grams, store-bought or homemade
- salt for boiling water
For the Tomato Sauce:
- 28 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
To Assemble:
- 1 ½ 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.
- ½ cup freshly grated parmigiano cheese
- Fresh basil leaves for garnish
Instructions
- Prepare the Tomato Sauce: First, preheat your oven to 350°F. Then you can start by heating the olive oil over medium 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). 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, canned tomatoes, and flavorful cheeses like mozzarella and parmigiano 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, basil, 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.
- Even Cheese Distribution: Spread cheese evenly to cover the top layer of gnocchi. This ensures every bite has a delightful cheese pull.
Nutrition
Calories: 957kcal | Carbohydrates: 181g | Protein: 45g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 28mg | Sodium: 3226mg | Potassium: 5653mg | Fiber: 39g | Sugar: 85g | Vitamin A: 4378IU | Vitamin C: 177mg | Calcium: 917mg | Iron: 29mg
