Gnocchi alla Sorrentina is the perfect comfort food and it's so easy to make. Soft pillowy gnocchi is baked in a delicious tomato sauce and oozing mozzarella cheese....yum!
Gnocchi alla Sorrentina is one of those Italian dishes that tastes like a warm hug! It's a traditional pasta from Sorrento, Italy - as per it's name. I first tasted it when we travelled through the Campania region a few years ago and fell in love with it from the first bite! We ate it nearly everyday that week and even though the weather was piping hot in summer, it still hit the spot. We rotated between this and Spaghetti alla Nerano and never got sick of them.
The soft potato gnocchi which has the texture of little pillowy clouds, are tossed in a rich tomato sauce, layered with mozzarella cheese and baked until perfection! You can easily make Gnocchi alla Sorrentina at home with a few simple steps...trust me its easier than you think. My husband, whom doesn't do much of the cooking, made it for me one Valentines Day with simple gnocchetti instead and it was so good! If you make homemade gnocchi it would be even better, but using good quality store bought gnocchi still tastes as good.
Table of Contents
Recipe Highlights
- Quick & Easy: Simple ingredients and easy steps for a quick weeknight dinner
- Crazy Delicious: Soft gnocchi, rich tomato sauce and melted mozzarella...what's not to love!
- Authentic Italian: This traditional recipe brings the flavors of Sorrento to your kitchen
What's Gnocchi alla Sorrentina?
Gnocchi alla Sorrentina originates from Sorrento, in Italy’s Campania region in the south. Like many traditional Italian dishes, it celebrates the simplicity of home cooking using local quality produce in the region like tomatoes, basil, olive oil and mozzarella.
This dish is Italian comfort food at its best, combining soft gnocchi, rich tomato sauce and melted cheese. What started as a simple home cooking meal, has quickly become a classic served in kitchens and restaurants around the world.
Ingredients and Substitutions
- Potato Gnocchi are the star of course! Making homemade gnocchi would take it to another level, but don't let that turn you away as good quality fresh store bought gnocchi tastes just as good and is what I’ve used in this recipe
- Tomato passata also known as tomato puree, is the base of the tomato sauce. Make sure the only ingredient on the jar is tomatoes and no additives. You can also use canned peeled tomatoes or crushed and blend them
- Mozzarella cheese is another key ingredient as its baked with the gnocchi for that signature melted cheesy goodness. Fresh mozzarella is best rather than pre-shredded bags
- Parmesan cheese aka Parmigiano Reggiano is stirred through before the gnocchi is baked for extra flavor
- Garlic is sautéed to create the base of the sauce
- Extra virgin olive oil helps sauté the garlic for extra richness
- Fresh basil is added to the sauce and also added for garnish for a delicious freshness and aroma
How to make Gnocchi alla Sorrentina
Here’s how to make this easy and delicious Gnocchi alla Sorrentina at home. First we'll prepare a simple tomato sauce, cook the gnocchi, then combine everything with mozzarella and parmesan before baking until hot and bubbly.
Step 1: Sauté garlic in a pan with olive oil for a few minutes until lightly golden
Step 2: Add the passata. Rinse the bottle with ⅓ cup water and add that too. Season with salt and a pinch of pepper, tear in most of the basil, stir and simmer covered over low heat for 15–20 minutes
Step 3: Tear or chop the mozzarella into small pieces and place on paper towels to drain off excess moisture
Step 4: When the sauce is nearly ready, preheat the oven to 350°F (180°C). Boil the gnocchi in salted water according to the package instructions. Once they float, they’re usually ready
Step 5: Drain the gnocchi and add them straight to the sauce
Step 6: Add the parmesan and half the mozzarella, then gently toss to coat, being careful not to break the gnocchi
Step 7: Lightly coat an oven dish with olive oil and add the gnocchi and sauce. Top with the remaining mozzarella and bake for about 15 minutes, until bubbling and melted
Step 8: Garnish with fresh basil, serve up and enjoy!
Tips and Tricks
- Don't overcook the gnocchi when boiling them. Ensure you read the package instructions and quickly remove them once they float to the top
- Use fresh mozzarella if possible and not the pre-grated bags. Tear or cut into small pieces and leave them on paper towels to remove the excess water so it doesn't become watery once baked
- Use good quality tomato puree that only consists of tomatoes and no other ingredients for the best flavor
- Bake until bubbling and when you can see the cheese on top has melted for the perfect texture
Storage Instructions
- Store leftovers for up to 3 days in an airtight container in the fridge
- Reheat in the microwave or skillet with a splash of water. You can also reheat the dish in the oven too if you cover it with aluminium foil
- Technically you can freeze leftovers then thaw before reheating, but I do think they have a much better texture when fresh
Serving Suggestions
Gnocchi alla Sorrentina pairs great with a simple arugula salad or some roasted vegetables on the side. And of course, you can’t skip the crostini or crusty bread for scooping up any leftover sauce.
For an Italian menu idea, start with some focaccia and an easy bread dipping oil, follow it with this cheesy Gnocchi alla Sorrentina. You can of course serve alongside your favorite protein such as baked salmon, chicken or even shrimp, then finish the meal with a quick cannoli dip or tiramisu cups for dessert.
FAQs
Sorrentina sauce is a simple tomato sauce which is a staple in Italian cooking. Made with tomato passata or peeled tomatoes, garlic, extra virgin olive oil and fresh basil
Gnocchi are Italian potato dumplings and can be served with various sauces such as a simple sugo, pesto, brown butter or sun-dried tomato pesto. Gnocchi alla Sorrentina takes those dumplings and bakes them in a tomato sauce and mozzarella until bubbly with melted cheese
Gnocchi are soft, pillowy Italian dumplings traditionally made with potatoes and flour, sometimes also with egg or ricotta. Whilst they aren’t technically pasta, they’re cooked and served much like pasta in Italian cuisine
More Authentic Italian Recipes
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Gnocchi alla Sorrentina (Italian Gnocchi Bake)
Video
Ingredients
- 1.1lb / 500g potato gnocchi - good quality store bought or homemade
- 14oz / 400ml tomato passata / jarred tomato puree
- 2 garlic cloves diced
- ¼ cup grated parmesan cheese
- 5.5oz / 150g fresh mozzarella
- Handful fresh basil leaves
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Start by making the tomato sugo by sauteing the garlic in a skillet with olive oil for a few minutes
- Once lightly golden, pour in the passata then rinse the bottle with about ⅓ cup of water and pour this in too. Season well with salt and a small pinch of pepper, tear in most of the basil leaves, give it a stir and let it simmer with the lid on over low heat for about 15 -20 minutes
- Tear or chop the mozzarella into small pieces and let them drain on a plate with paper towels to remove the excess moisture
- Once the sauce is nearly done, preheat the oven to 350℉/180℃. Boil the gnocchi in a large pot of salted water as per package instructions. Once they float to the top, they’re usually ready
- Carefully drain them through a strainer and add them straight to the sauce
- Add the parmesan and half of the mozzarella cheese and lightly toss into the sauce being careful not to break up the gnocchi
- Pour the gnocchi and sauce into an oven dish that has been lightly sprayed with olive oil. Scatter the remaining mozzarella on top and bake in the oven for about 15 minutes until you see its bubbling and the cheese has melted
- Garnish the top with some fresh basil leaves and serve up your cozy Gnocchi alla Sorrentina and enjoy!
Comments
No Comments