Campania Pasta
Gnocchi alla Sorrentina
Make gnocchi alla Sorrentina with potato gnocchi, tomato sauce, mozzarella, basil, and Parmigiano-Reggiano.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
Instructions
- Simmer passata with garlic, olive oil, basil, and salt until the sauce tastes sweet and balanced.
- Remove the garlic and keep the sauce loose; it will thicken further in the oven.
- Cook the gnocchi in salted water only until they float, then lift them out gently with a slotted spoon.
- Fold the gnocchi with tomato sauce and half the mozzarella, avoiding rough stirring that can break them.
- Spoon into a baking dish, top with remaining mozzarella and Parmigiano-Reggiano, and add a few basil leaves.
- Bake until the sauce bubbles and the cheese melts into browned spots.
- Rest for 5 minutes before serving so the sauce settles around the gnocchi.
This gnocchi alla Sorrentina recipe is a bubbling baked gnocchi dish with tomato sauce, mozzarella, basil, and Parmigiano-Reggiano. It is the gnocchi Sorrentina style people search for when they want soft potato dumplings and melted cheese.
Why This Gnocchi alla Sorrentina Recipe Works
This is a forgiving weeknight dish if you use good store-bought gnocchi. Keep the sauce bright and not too reduced.
Key Tips
- Use a bright tomato sauce because gnocchi with tomato and mozzarella can feel heavy if the sauce is over-reduced.
- Drain gnocchi well before baking so the dish bubbles rather than turns soupy.
- Serve immediately while the mozzarella is stretchy and the baked gnocchi is still light.
Variations and Serving Ideas
The same technique helps when you want baked gnocchi, gnocchi Sorrentina, and gnocchi with tomato and mozzarella. Keep the character of Gnocchi alla Sorrentina in mind: choose good ingredients, control texture, and serve the dish at the moment it tastes most vivid.
Campania Pasta bakedtomatocheesecomfort
