Description
A comforting Italian baked dish from Sorrento featuring soft potato gnocchi, rich tomato sauce, melted mozzarella, and fragrant basil. Gnocchi alla Sorrentina is simple, satisfying, and bursting with classic Mediterranean flavor.
Ingredients
800 g (1.76 lbs) potato gnocchi
800 g (3 cups) tomato puree
200 g (1.8 cups) fresh mozzarella, cubed and drained
100 g (0.4 cups) Parmigiano-Reggiano, grated
1/2 onion, finely chopped
1 bunch fresh basil leaves
Extra virgin olive oil
Salt, to taste
Instructions
- Preheat the oven to 390°F (200°C). Drain and cube the mozzarella, then place in a colander to remove excess liquid.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until soft and golden.
- Pour in the tomato puree, season with salt, and simmer gently for 20 minutes, stirring occasionally. Remove from heat and stir in fresh basil leaves.
- Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook until they rise to the surface, about 2 minutes. Remove with a slotted spoon and transfer to an ovenproof baking dish.
- Pour the tomato sauce over the gnocchi and add half the mozzarella cubes. Gently mix, then top with the remaining mozzarella.
- Sprinkle Parmigiano-Reggiano over the top and bake for 10–15 minutes, until the cheese is golden and bubbling.
- Serve hot, garnished with fresh basil leaves.
Notes
Use good-quality store-bought gnocchi for convenience.
Drain mozzarella well to avoid excess moisture in the dish.
Add red pepper flakes for a hint of spice or roasted vegetables for extra flavor.
Use low-moisture mozzarella for a less watery texture.
Store leftovers up to 3 days in the fridge; reheat in oven or microwave before serving.
Nutrition
- Serving Size: 1 portion (approx. 300 g)
- Calories: 410
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 40 mg
