Description
Gnocchi alla Sorrentina is a classic Italian comfort food made with soft potato gnocchi baked in a rich tomato sauce with bubbling mozzarella cheese and fragrant fresh basil. It’s an easy, family-friendly dinner full of authentic Italian flavor.
Ingredients
- 1 lb potato gnocchi (500 g)
- 28 oz canned pomodorini tomatoes or crushed tomatoes (800 g)
- 2 garlic cloves, finely chopped
- 1 large handful fresh basil
- 8.8 oz mozzarella, roughly chopped or torn (250 g)
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 430°F (220°C).
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add the canned pomodorini tomatoes along with a generous pinch of salt and black pepper. Simmer for 10 minutes, gently breaking up the tomatoes as they cook.
- Stir in half of the mozzarella and the fresh basil until combined.
- Meanwhile, bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface.
- Using a slotted spoon, transfer the cooked gnocchi directly into the tomato sauce and gently toss to coat. If your skillet is not oven-safe, transfer everything to a baking dish.
- Top with the remaining mozzarella.
- Bake for 20 minutes, or until the cheese is melted, bubbling, and lightly golden.
- Serve immediately with extra fresh basil if desired.
Notes
- High-quality canned tomatoes produce the best flavor and reduce acidity.
- If pomodorini tomatoes are unavailable, substitute crushed tomatoes or passata.
- Preheat the oven fully before baking to achieve perfectly melted mozzarella without overcooking the gnocchi.
- Homemade or store-bought potato gnocchi both work well.
- Prep Time: 2 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Italian