Gnocchi alla Sorrentina
There are plenty of words to describe Gnocchi alla Sorrentina: cheesy, rich, flavorful, textural, soft…but most of all, delicious!
This classic Italian dish made with gnocchi, tomato sauce, basil and cheese comes together easily and is baked up into hearty individual portions.
Ready in 30 minutes, this one is hard to beat! Perfect for a weeknight dinner or served to guests, it makes for a memorable meal.
To make the sauce, sauté the garlic and red pepper flakes and add the tomato sauce and basil. Bring to a boil, reduce heat and simmer for about 20 minutes.
Drizzle mozzarella cubes with olive oil, salt & pepper, and set aside.
When the sauce is ready, spoon a little of it in the bottom of several small oven-safe dishes or one large dish.
Add the gnocchi to a pot of salted boiling water. Once they float, they are done. Use a slotted spoon and transfer the cooked gnocchi to the remaining sauce and stir to combine.
Place half of the gnocchi mixture into the dish(es). Scatter half of the mozzarella cubes over and top with half of the parmesan.
Repeat with the remaining gnocchi and mozzarella cubes by layering them over the first layer.
Place a round (or two) of mozzarella in the center ad scatter the remaining parmesan cheese over.
Heat the broiler and slide the baking dishes under the broiler and cook until golden and bubbly, watching carefully so it doesn’t burn. I like to put smaller dishes on a sheet pan. It makes it easier to get them in and out of the oven.
Sprinkle a little fresh or dried basil over the top and serve.
Share Your Thoughts...
Gnocchi alla Sorrentina
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
- 1 pound gnocchi, fresh, frozen or shelf-stable
- 6-7 ounces fresh mozzarella, or Buffalo mozzarella
- Extra virgin olive oil
- 1 clove garlic, finely chopped
- Pinch red pepper flakes
- 20-24 ounces Passata or Sugo tomato sauce, strained tomatoes
- 1/4 cup fresh basil, chopped, or about 2 tsp dried basil
- 1/2 tsp salt
- 3/4 cup Parmesan cheese, grated
- 3 slices Scamorza, Provolone or Mozzarella cheese, sliced, for topping
Instructions
Start a large pot of water to boil for the gnocchi.
Heat a splash of olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes to the pan and sauté briefly. Add the passata and chopped (or dried) basil. Add the salt and stir to combine. Bring to a boil, then reduce heat to medium low and simmer sauce until thickened and reduced, about 20 minutes. Taste the sauce and add additional salt, if needed.
Meanwhile, cut the fresh mozzarella into bite-sized cubes. Drizzle with a bit of olive oil and season with salt and freshly ground pepper. Set aside.
When sauce is ready, add some salt to the pot of boiling water. Add gnocchi and cook per package instructions. Gnocchi are generally done when they float to the top, which takes only a few minutes generally.
Spoon some of the tomato sauce onto the bottom of one large or several small oven-safe dishes, adding just enough tomato sauce to coat the bottom of the pan. Drizzle in a little olive oil. Set aside for a moment.
When gnocchi is cooked, use a slotted spoon or spider strainer to transfer the gnocchi to the skillet with the remaining tomato sauce and stir to combine. Place about half of the gnocchi mixture into the dish(es). Scatter half of the mozzarella cubes into the dish(es) and top with half of the Parmesan. Add the remaining gnocchi mixture to the dish(es) and scatter the remaining mozzarella cubes on top. Place a round (or a couple of rounds for a large dish) of mozzarella in the center and scatter the remaining Parmesan over top. Season with a bit of salt and freshly ground pepper.
Heat broiler in oven. Slide baking dish(es) under the broiler and cook until golden and bubbly. Remove from oven. Top with a bit of dried basil, for garnish.
Chef’s Notes:
In a hurry? Substitute a tomato basil or marinara pasta sauce, and you can skip the skillet simmering part altogether! Simply pour the sauce over the cooked gnocchi straight from the jar. This will get you eating about 15 minutes earlier!
You can make this ahead by placing finished (but unbaked) dishes into the fridge until needed. Then heat in a 350°F oven for 20 minutes or so (until bubbly) and then turning on the broiler to brown them.
Recipe by Seasons & Suppers
Leave a Review