Gnocchi alla sorrentina is a classic gnocchi dish that combines gnocchi with a simple tomato and basil sauce. It's topped with mozzarella and parmigiano, and baked in the oven until the cheese is ooey gooey and melted. The best part is that if you use store-bought gnocchi, it will come together in only 30 minutes.
I love gnocchi. They're great with a simple tomato sauce, with pesto, with a ragu - so many sauces work!
But sometimes it's nice to enjoy something a little different - enter this gnocchi alla sorrentina. The fact that it's baked with cheese makes it a little extra special. In fact, it's something my mom would make for me in our Italian kitchen.
And I love that it's an impressive dish, yet if you're using store-bought gnocchi, it will come together in 30 minutes.
Speaking of special things, this dish would be great for a Sunday dinner paired with a second course of Italian chicken cutlets and carciofi alla romana.
How to make it
Top tips
- I find canned peeled plum tomatoes produce the best sauce for gnocchi alla sorrentina, as opposed to tomato passata. The peeled plum tomatoes produce a more rustic texture, while I find the passata too smooth for a dish like this one
Recipe
30-Minute Gnocchi Alla Sorrentina
Ingredients
- 1 kg potato gnocchi
- 3 tablespoon olive oil extra virgin
- 2 cloves garlic whole and peeled
- 1 can (796mL) peeled plum tomatoes crushed with a fork
- 10 basil leaves
- 1 cup fresh bocconcini cut into cubes
- ¼ cup parmigiano reggiano grated
- salt and pepper to taste
Instructions
- Preheat oven to 375F.
- In a large pan (that will fit the gnocchi), over medium heat, add the olive oil. Once it’s shimmering, add in the garlic cloves. Cook until fragrant.
- Add the tomatoes, and rinse out the can of tomatoes, and add about 1 cup of that water to the pan.
- Add about 6 basil leaves and cook the sauce until thickened, about 10-15 minutes. Remove the garlic cloves and season with salt and pepper.
- In the mean time, bring a large pot of water to boil. Once boiling, salt the water.
- Add in the gnocchi. Boil the gnocchi until they float to the top.
- Remove the gnocchi from the pot and stir into the sauce.
- Top the gnocchi with mozzarella and parmigiano reggiano.
- Place the pan in the oven and bake for about 10 minutes, or until cheese is melted.
- If your pan is not oven safe, you will need to transfer the gnocchi to an oven safe dish before topping with the mozzarella and parmigiano.
- Remove the pan from the oven. Spoon gnocchi into serving dishes and top with more grated parmigiano and fresh basil if desired.
Recipe Notes
- Since this recipe calls for 1kg of gnocchi, I used quite a large pan. If you don't have a large pan, you can halve the recipe or use 2 pans
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