Baked Gnocchi alla Sorrentina
Gnocchi alla Sorrentina is a mouthwatering easy-to-make baked gnocchi dish from Campania which is a real crowd pleaser and loved by kids and adults alike.
- 500-600 g potato gnocchi (1.1-1.3lbs) homemade or fresh
- 12 cherry tomatoes
- 400 g tomato passata (14oz) I prefer rustica meaning chunky passata
- 400 g mozzarella (14oz) fior di latte or bufala
- 100 g Parmigiano or pecorino (3.5oz) grated Strict vegetarians should use a hard cheese made without animal rennet.
- 2 garlic cloves peeled
- 6-8 basil leaves chopped
- 4 tbsp extra virgin olive oil
- ground black pepper to taste
- salt to cook gnocchi & to taste
For the tomato sauce
Roast the cherry tomatoes and peeled garlic cloves sprinkled with half the olive oil and some salt in a preheated oven at 180°c until the tomatoes start to lose their skin.
Put the garlic cloves and roasted tomatoes with the oven juices and a few chopped basil leaves in a little olive oil in a frying pan or iron skillet. Cook for a few minutes. Then remove the garlic and add the tomato passata.
Add salt and pepper to taste and cook for about 15 minutes.
Complete the dish
Cut the mozzarella into thin slices.
Put the gnocchi into the boiling salted water and when they start to rise to the surface remove with a slotted spoon and add them to the tomato sauce.
Mix the gnocchi and tomato sauce together and transfer to a ceramic, pyrex or terracotta oven dish.
Cover the top with a layer of mozzarella slices and then cover the mozzarella with grated parmigiano or pecorino.
Bake in preheated oven at 180°c until the top starts to brown. About 15-20 minutes.
Serve immediately decorated with some chopped or whole basil leaves.
This recipe can be made with other pasta such as penne or rigatoni, or semolina gnocchi as in my recipe for Gnocchi alla Romana.
Strict vegetarians should use a hard cheese made without animal rennet. Parmigiano isn't a vegetarian cheese.