Gnocchi alla Sorrentina

30 min

4 servings

This cozy, delicious dish from Sorrento, Italy, is all about soft potato gnocchi baked in a rich tomato sauce with bubbling mozzarella and fresh basil. Shared with me by my friend's mom, Signora Ornella, this recipe (not 100% authentic, but SO good) relies on quality ingredients for incredible flavor. O The better the tomato sauce and mozzarella, the better the dish— trust me! Check my feed for my step-by-step potato gnocchi recipe, or grab a high-quality store-bought brand like De Cecco if you're short on time. Let's dive in!

Servings: 4

Ingredients

Gnocchi: 500 g (1.1 lb)
Onion: 1 small (or 2 shallots), finely chopped
Garlic: 2 cloves, minced
Tomato puree: 400 g (14 oz, about 1¾ cups)
Fresh basil: 10 leaves, roughly chopped
Fresh mozzarella: 2 large balls (about 250 g / 8.8 oz), sliced or torn
Olive oil: 2 tbsp (30 ml)
Salt & pepper: to taste

Cooking Instructions

Make the sauce:

Heat 2 tosp (30 ml) olive oil in a pan over medium heat. Add onion and garlic, sauté for 2-3 minutes until fragrant.

Simmer:

Lower heat, stir in tomato puree and chopped basil.
Season with salt and pepper. Cover and cook for 10-15 minutes until thickened.

Cook gnocchi:

Boil gnocchi for ~2 minutes (follow package or
my recipe on my feed). Drain and stir into the sauce.

Bake:

Preheat oven to 220°C (425°F). Transfer gnocchi and sauce to an oven-safe dish, top with mozzarella. Bake for 5-7 minutes until cheese is melted, bubbly, and golden.

Serve:

Garnish with extra basil and enjoy!

Chef's Note

Use my gnocchi recipe for the fluffiest results, or go for a
quality brand like De Cecco.

Preheat your oven properly to get that perfect melty mozzarella
without overcooking the gnocchi.

Quality matters-splurge on good tomato puree and fresh
mozzarella for max flavor!

Tag me when you make this comfort-food classic!