Gnocchi alla Sorrentina

5 from 26 votes

Whip up the authentic flavors of Sorrento with Gnocchi alla Sorrentina, and do it in just 45 minutes. This recipe combines the beloved flavors of tomatoes, mozzarella and basil with soft pillowy gnocchi to make a simple and mouthwatering dish.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Campania, Italian, Southern Italian

Keyword: Gnocchi alla Sorrentina, Gnocchi Sorrentina

Servings:

Calories: 788kcal

Author: Jacqui

Ingredients

1.2 lbs potato gnocchi
12 cherry tomatoes
14 oz tomato passata I prefer rustica meaning chunky passata
14 oz fresh mozzarella preferably bufala (buffalo milk mozzarella)
3.5 oz parmigiano reggiano or pecorino, grated
2 cloves garlic peeled
6-8 leaves basil chopped
4 tablespoon extra virgin olive oil
ground black pepper to taste
salt to cook gnocchi & to taste

US Customary - Metric

Instructions

Preheat your oven to 355°F (180°C).
Place cherry tomatoes and peeled garlic cloves on a baking tray. Drizzle with half of the olive oil and sprinkle some salt. Roast in the preheated oven until the tomatoes begin to shed their skin.
In a sauté pan or iron skillet, heat a bit of olive oil. Add the roasted garlic cloves, tomatoes, and some chopped basil leaves, along with any juices from the oven dish. Sauté for a 2 to 3 minutes.
Remove and discard the garlic cloves, then stir in the tomato passata. Season with salt and black pepper then let the sauce simmer for about 15 minutes.
In a large pot, bring water to a boil. Once boiling, salt the water generously. Add the gnocchi and cook until they start to float to the surface, then remove them using a slotted spoon.
Add the boiled gnocchi to the tomato sauce, mixing well to ensure they're well-coated. Transfer the sauce-covered gnocchi into a baking dish.
Layer the top with mozzarella slices, and then sprinkle the grated Parmigiano Reggiano or Pecorino Romano over the mozzarella.
Bake in the preheated oven for about 15-20 minutes, or until the cheese on top starts to become golden brown.
Serve immediately, garnished with additional chopped or whole basil leaves.

Notes

This recipe can be made with other gnocchis like semolina gnocchi or even pasta such as penne or rigatoni.
Strict vegetarians should use a hard cheese made without animal rennet. Parmigiano Reggiano isn't a vegetarian cheese.

Nutrition