Store leftovers in an airtight container in the fridge for up to 3 days, and reheat in the oven until hot and bubbly. Freezing not recommended.
Gnocchi Alla Sorrentina
Servings: - 4
Gnocchi alla Sorrentina is a cozy Italian classic from the Amalfi Coast—pillowy gnocchi baked in rich tomato sauce with melty mozzarella, parmesan, and fresh basil. It’s simple, cheesy, and ready in just 30 minutes!
Ingredients
- 1 pound gnocchi
- 1½ cup tomato puree (passata)
- 1 tablespoon extra virgin olive oil
- 1 clove garlic grated
- ¼ teaspoon red pepper flakes optional
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 10 leaves basil
- 4 ounces mozzarella fresh
- ⅓ cup parmesan grated
Instructions
- Make the Sauce: In an oven-safe skillet, heat 1 tablespoon extra virgin olive oil, ¼ teaspoon red pepper flakes, and 1 clove garlic (grated) over medium heat until fragrant.Pour in 1½ cup tomato puree, ¼ teaspoon salt, and ¼ teaspoon black pepper. Simmer gently for 15 minutes, stirring occasionally.
- Cook the Gnocchi: Preheat your oven to its highest setting with the broiler on. Meanwhile, cook 1 pound gnocchi in a pot of lightly salted boiling water. Once they float to the top, they’re done. Lift them out with a slotted spoon and add them to the sauce
- Assemble: Add 10 leaves basil (torn) and toss gently to coat, then turn off the heat and cover with ⅓ cup parmesan and 4 ounces mozzarella torn into pieces.
- Broil for 5 minutes, until the cheese is melted, golden, and bubbling. Finish with a drizzle of extra virgin olive oil and a few fresh basil leaves. Serve hot.Note: If your skillet isn’t oven-safe, transfer the gnocchi to a baking dish before baking.
Notes
SUBSTITUTIONS
- Gnocchi: Fresh or frozen—both work! Substitute a short pasta and cook it as per package instruction before tossing it in the sauce.
- Mozzarella: Fior di latte, low-moisture, or even shredded.
- Parmesan: Swap with Grana Padano or pecorino.
- Tomato purée: Use passata, crushed, or blended canned tomatoes.
- Basil: Skip if unavailable or substitute dried oregano.
- Use an oven-safe skillet – One pan, no mess, straight from stove to broiler.
- Don’t overcook gnocchi – They float when done—mushy means too far!
- Pick a good purée – Go for passata or San Marzano for rich tomato flavor.
- Grate your own cheese – Melts better, tastes fresher—skip the pre-grated stuff.
- Tear mozzarella by hand – Rustic chunks melt into cheesy perfection.
- Broil till golden – Watch closely for that irresistible bubbly top.
- Finish fresh – Basil + EVOO = color, aroma, and that final Italian touch.
- Let it rest – Just 2 minutes makes everything settle and shine.
