Gnocchi alla Sorrentina
Gnocchi alla Sorrentina is a baked Italian recipe from the coastal town of Sorrento, made with potato gnocchi, tomato sauce, fresh basil, and mozzarella. The gnocchi are boiled until tender, then combined with a slow-cooked sauce of San Marzano tomatoes, garlic, and olive oil—ingredients central to Campanian cuisine.
The mixture is layered into a baking dish with cubes of mozzarella and dusted with grated Parmigiano-Reggiano. Baked until bubbling and browned, the recipe merges techniques of pasta-making and oven-baking. Its origins reflect post-harvest cooking traditions, using preserved tomatoes and dairy to create a hearty, comforting meal from humble staples.
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Yield: 2 servings
Ingredients
- 12 oz. (2 servings) fresh gnocchi
- 2 garlic cloves, smashed
- 4 roma tomatoes, chopped or 1 pint of jarred marinara
- 12 oz. (half bottle) passata if using fresh tomatoes
- 2-3 stalks fresh basil (with stems)
- fresh mozarella pearls
- mozarella slices
Instructions
- 1.Add olive oil with garlic and basil stems to the saucier.
- 2.Place saucier over medium heat until the garlic begins to turn golden.
- 3.Add tomatoes and stir.
- 4.Add passata, if using, and basil and stir.
- 5.Bring sauce to a boil and reduce to a simmer.
- 6.Boil a pot of water for cooking the gnocchi.
- 7.Allow sauce to reduce for 30 minutes.
- 8.Preheat oven to 450°F.
- 9.Boil gnocchi for 3 minutes or until they begin to float.
- 10.Add drained gnocchi to the sauce and toss with a handful of fresh mozarella pearls.
- 11.Pour gnocchi and sauce into and oven-safe skillet.
- 12.Top the gnocchi with mozarella slices and pearls of fresh mozarella.
- 13.Bake skillet in the oven until cheese is melted and golden brown (15 min.).
- 14.Top with fresh basil and serve.