Gnocchi Alla Sorrentina Recipe

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Gnocchi Alla Sorrentina Recipe:  Gnocchi alla Sorrentina, or baked gnocchi, is a soul-satisfying vegetarian dish that takes potato gnocchi to the next level.

Fluffy gnocchi are baked in savory tomato sauce with fresh basil and creamy mozzarella until everything is melted and bubbling. It’s a classic Italian comfort food you and your family will love.


Gnocchi Alla Sorrentina Recipe


Gnocchi Alla Sorrentina - JustCook | Fresh Made Easy





  • 2 tablespoons extra-virgin olive oil, plus more for coating
  • 1 clove garlic, lightly crushed and peeled
  • Generous pinch dried red pepper flakes


  • 4 cups passata or tomato purée
  • Fine salt
  • Two sprigs basil


  • 1 (8-ounce) ball mozzarella, diced
  • 16 ounces potato gnocchi, homemade or store-bought
  • Freshly grated Parmigiano-Reggiano






  • Prepare the sauce by: Place the garlic and olive oil in a big saucepan with a thick bottom. Place on a medium heat setting. Press down on the garlic a few times while cooking it until it starts to crackle and exude its aroma. Keep it from browning.


  • Add the passata (or tomato purée), chile pepper, and a small amount of salt. After bringing the sauce to a boil, turn the heat down to medium. Allow the sauce to slowly boil for 20 to 30 minutes, or until it gets flavorful and thick.


  • To finish, taste the sauce and adjust the salt if needed. Tear several basil leaves into small pieces and add them to the sauce. Remove the garlic and turn off the heat. To keep the sauce heated, cover.


  • Prepare: Preheat the oven to 400°F and place an oven rack in the upper third of the oven. Season with salt and bring a big saucepan of water to a rolling boil. Dredge a sizable baking dish that is ovenproof in a thin layer of olive oil. After adding a ladleful of sauce to the dish, place it close to the stove.


  • Gnocchi should be cooked by gently dropping them, in batches if needed, into boiling water. In thirty to forty-five seconds, they ought to float to the surface. Half of the gnocchi should be transferred to the baking dish that has been prepared using a big skimmer or slotted spoon. Add a layer of sauce using a spoon.


  • Layer: Spoon additional sauce and half of the mozzarella on top of the gnocchi once half of them are in the baking dish. As you complete cooking the gnocchi, transfer them to the baking dish. Add extra sauce and sprinkle the leftover mozzarella on top. Add a final layer of sauce and a few grated Parmigiano cheeses on top.


  • Bake: Bake until barely bubbling, 5 to 8 minutes. Place the baking dish under the broiler for one to two minutes to caramelize the top. Warm up the food.





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  • Calories: 341.2kcal Carbohydrates: 42.8g Protein: 14.1gFat: 14g Saturated Fat: 6g Polyunsaturated Fat: 0.9g Monounsaturated


  • Fat: 5.9g Cholesterol: 29.9mg Sodium: 540.1mg Potassium: 762.4mg Fiber: 4.9Sugar: 8.4g Vitamin A: 1105.6IU Vitamin C: 17.8mg Calcium: 237mgIron: 5.9mg






How to Make Gnocchi alla Sorrentina


  • Add the tomatoes: Pour in 4 cups of tomato passata (or tomato purée). Raise the heat to medium-high to bring to a boil. Once boiling, lower the heat and cook the sauce at a gentle simmer until the sauce has thickened and deepened in flavor, about 25 minutes. Season with salt to taste.


  • Make the tomato sauce: Lightly crush and peel one garlic clove. Add the garlic to a large saute pan, along with 2 tablespoons of olive oil.  Set over low heat and cook until fragrant without letting the garlic brown. You just want to perfume the oil with the aroma of garlic. Stir in a good pinch of chili flakes.


  • Add the basil: Once the sauce has finished cooking, tear up a handful of basil leaves, turn off the heat. and spoon out the garlic. Cover the pan to keep the sauce warm.


  • Get ready: Fill a pot ⅔ full of water and bring it to a boil over medium-high heat. Generously season the water with salt once it comes to a boil. Arrange a rack in the top third of the oven and turn the oven on to 425°F. Next, prepare your baking dish. Coat an oven-proof baking dish lightly with olive oil and spoon a thin layer of sauce into it. Once that is done, dice 8 ounces of mozzarella.


  • Cook the gnocchi: If you’re using store-bought gnocchi, boil 1 pound according to package instructions. If you’re using homemade gnocchi, boil in batches for about one minute, just until they float to the surface of the water.


  • Layer: Use a spider or slotted spoon to transfer them to the prepared baking dish. Spoon a little sauce on top. When you’ve added about half the gnocchi to the baking dish, scatter half the mozzarella cheese on top, followed by more sauce. Top with the remaining gnocchi as you cook them. When all the gnocchi have been layered into the baking dish, scatter the remaining mozzarella on top, and cover with a final layer of sauce. Sprinkle grated Parmigiano cheese over the entire surface.


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