Gnocchi alla Sorrentina – Baked Gnocchi
Gnocchi alla Sorrentina is a traditional Italian dish from Sorrento, known for its comforting combination of soft potato gnocchi, rich tomato sauce, and melted mozzarella cheese. It’s baked until bubbly and golden, creating a meal that’s both satisfying and easy to prepare. This classic recipe is perfect for family dinners, gatherings, or cozy nights at home.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Scale
- 1 lb (450 g) potato gnocchi (store-bought or homemade)
- 2 cups tomato sauce (passata or crushed tomatoes)
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1 cup fresh mozzarella, diced
- ¼ cup grated Parmesan cheese
- Fresh basil leaves, chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in the tomato sauce, season with salt and pepper, and stir well. Simmer gently for 15 minutes to thicken the sauce and develop flavor. Add a few fresh basil leaves during simmering for aroma.
- In a large pot, bring salted water to a boil. Add the gnocchi and cook until they float to the surface (about 2–3 minutes). Remove them immediately using a slotted spoon.
- Transfer the cooked gnocchi directly into the skillet with the tomato sauce. Toss gently to coat them evenly without breaking them. Taste and adjust the seasoning if needed.
- Stir half of the diced mozzarella into the gnocchi mixture so it begins to melt.
- Spoon the gnocchi and sauce mixture into a baking dish. Spread it evenly and top with the remaining mozzarella and grated Parmesan.
- Preheat the oven to 400°F (200°C). Bake for 15–20 minutes until the cheese is melted, bubbly, and lightly browned on top.
- Remove from the oven and allow it to rest for 5 minutes before serving. Garnish with fresh basil leaves and serve hot.
Notes
You can use store-bought gnocchi for convenience or make your own if desired.
Add cooked chicken or vegetables like zucchini or spinach for variety.
Avoid overbaking to maintain the soft texture of the gnocchi.
For a creamier version, stir in a spoonful of ricotta cheese before baking.