Gnocchi alla Sorrentina Recipe

Gnocchi alla Sorrentina

In this indulgent Italian dish, soft potato gnocchi are baked in a rich tomato sauce with mozzarella and basil for a delicious comfort food fix.

Serves: 4Prep: 15 minutesCook: 40 minutesTotal: 55 minutesDifficulty: Easy

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Serves: 4

Ingredients

  • 1 pound gnocchi
  • 3 tbsp. kosher salt
  • 2 tbsp. extra-virgin olive oil, divided
  • 1 can (28 oz.) whole peeled tomatoes, chopped
  • 1⁄2 cup Parmigiano-Reggiano, freshly grated
  • 8 oz. mozzarella
  • 2 large garlic cloves
  • 1⁄2 cup fresh basil leaves

Directions

  • In a large pan or skillet, saute the garlic with 1 tablespoon of olive oil.
  • Add the tomatoes, a pinch of salt and basil, then simmer the sauce for 25 minutes.
  • Bring a large pot of water to a rapid boil.
  • Add kosher salt and bring the water back to a boil.
  • Stir in the gnocchi and cook until they float to the surface.
  • Add remaining tablespoon of olive oil to the bottom of an oven-proof baking dish.
  • Remove the gnocchi with a slotted spoon and place in the baking dish.
  • Add the tomato sauce and mozzarella, then toss together with gnocchi.
  • Sprinkle the Parmigiano-Reggiano over the mixture, then bake for 20 minutes or until the mozzarella cheese is melted and the Parmigiano is golden.
  • Serve immediately.

Serves: 4

Ingredients

  • 1 pound gnocchi
  • 3 tbsp. kosher salt
  • 2 tbsp. extra-virgin olive oil, divided
  • 1 can (28 oz.) whole peeled tomatoes, chopped
  • 1⁄2 cup Parmigiano-Reggiano, freshly grated
  • 8 oz. mozzarella
  • 2 large garlic cloves
  • 1⁄2 cup fresh basil leaves

Directions

  • In a large pan or skillet, saute the garlic with 1 tablespoon of olive oil.
  • Add the tomatoes, a pinch of salt and basil, then simmer the sauce for 25 minutes.
  • Bring a large pot of water to a rapid boil.
  • Add kosher salt and bring the water back to a boil.
  • Stir in the gnocchi and cook until they float to the surface.
  • Add remaining tablespoon of olive oil to the bottom of an oven-proof baking dish.
  • Remove the gnocchi with a slotted spoon and place in the baking dish.
  • Add the tomato sauce and mozzarella, then toss together with gnocchi.
  • Sprinkle the Parmigiano-Reggiano over the mixture, then bake for 20 minutes or until the mozzarella cheese is melted and the Parmigiano is golden.
  • Serve immediately.