Kitchen Recipe Collection
Italian Gnocchi alla Sorrentina
Soft potato dumplings baked in a rich, bubbling tomato sauce with fresh basil and molten, stringy mozzarella cheese.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- potato gnocchi (fresh)
- tomato passata (puree)
- fresh mozzarella (fior di latte)
- parmesan cheese (grated)
- fresh basil
- garlic
- extra virgin olive oil
- salt
Equipment
- Large pot
- Saucepan
- Individual terracotta baking dishes (or one large casserole)
Instructions
- 1
Prepare Sauce
In a saucepan, heat olive oil and a whole garlic clove. Add the tomato passata, salt, and a few basil leaves. Simmer for 15-20 minutes until slightly thickened. Remove garlic.
- 2
Prepare Cheese
Dice the fresh mozzarella. It is crucial to let it sit in a strainer for 20 minutes to drain excess milk, otherwise it will make the dish watery.
- 3
Boil Gnocchi
Bring a large pot of salted water to a boil. Drop in the gnocchi.
- 4
Float and Drain
As soon as the gnocchi float to the surface (usually 1-2 minutes), they are cooked. Scoop them out with a slotted spoon.
- 5
Toss with Sauce
Gently toss the cooked gnocchi in a bowl with half of the tomato sauce and a handful of Parmesan cheese.
- 6
Preheat Oven
Preheat your oven's broiler (grill) to high.
- 7
Assemble in Dish
In individual terracotta pots or a large baking dish, spread a thin layer of sauce. Add half the gnocchi.
- 8
Layering
Top with half the diced mozzarella, fresh basil, and Parmesan. Add the remaining gnocchi, and top with the rest of the sauce, mozzarella, and more Parmesan.
- 9
Bake/Broil
Place in the oven under the broiler for 5-8 minutes until the cheese is bubbling, melted, and slightly browned on top.
- 10
Rest
Remove from the oven and let it rest for 5 minutes (it will be lava-hot) before serving.
Cooking Tips
- Use 'Fior di Latte' (cow's milk mozzarella) rather than Bufala, as Bufala releases too much water when baked.
- Do not overcook the gnocchi in the water; they only need a minute because they will cook further in the oven.
Variations
- Add Sausage: Mix small pieces of cooked Italian sausage into the sauce before assembling for a meatier dish.
Chef's Notes & Storage
- A classic Sunday lunch in Sorrento, famously served bubbling hot in small terracotta bowls.
Nutrition Estimate
480 calories · 16g protein · 65g carbs · 18g fat · 5g fiber per serving
