Gnocchi alla Sorrentina
A comforting Southern Italian dish of pillowy gnocchi baked in a bright tomato sauce with mozzarella and basil — inspired by the sun-drenched flavors of Sorrento.
Serves 4
Ingredients
- 1 lb (450 g) packaged potato gnocchi
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, finely sliced
- 1 can (14 oz / 400 g) crushed tomatoes
- Salt and freshly ground black pepper, to taste
- A pinch of sugar (optional, to balance acidity)
- 8 oz (225 g) fresh mozzarella, diced or torn
- ¼ cup (25 g) grated Parmigiano-Reggiano
- A handful of fresh basil leaves
- Optional: a little butter for the baking dish
Instructions
- Bring a large pot of salted water to a boil and cook the gnocchi until they float (about 2 minutes). Remove with a slotted spoon.
- In a skillet, warm olive oil and lightly sauté sliced garlic. Add crushed tomatoes, salt, pepper, and a pinch of sugar; simmer 10–15 minutes, then stir in basil.
- Add the gnocchi to the sauce, along with half the mozzarella and some Parmigiano; mix gently.
- Preheat oven to 400°F (200°C). Lightly butter a baking dish, pour in the gnocchi, and top with the remaining mozzarella and Parmigiano.
- Bake 10–15 minutes, until the cheese is melted and golden.
- Finish with fresh basil and serve hot.
Tips from the Chefs
- For extra flavor, use San Marzano tomatoes and fresh mozzarella
- You can skip baking and serve straight from the pan for a quicker stovetop version.
- Excellent with a drizzle of olive oil or balsamic glaze.
