Gnocchi alla Sorrentina

5 from 9 votes

Gnocchi alla Sorrentina is an incredible Italian comfort food dish made with soft and light potato gnocchi baked in a rich and delicious tomato sauce with bubbling mozzarella cheese and fresh basil.

Prep Time2

Cook Time35

Total Time37

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 468kcal

Author: Emily Wyper

Ingredients

1 lb potato gnocchi see note 1 (500g)
28 oz canned pomodorini tomatoes can also use crushed tomatoes (800g)
2 garlic cloves finely chopped
1 large handful fresh basil
8.8 oz mozzarella roughly chopped or torn (2 balls / 250g)
1 tablespoon olive oil
Salt and pepper to season

Instructions

If making your own potato gnocchi follow this step by step guide alternatively use store bought.
Pre-heat the oven to 430F/220C.
Heat the olive oil to a large skillet, add the garlic and saute for 1-2 minutes until fragrant but not browned.
Next, add the canned pomodorini tomatoes with a good pinch of salt and pepper and simmer the sauce for 10 minutes breaking up the tomatoes enough so they burst open. Once simmered add half of the mozzarella (roughly chopped) and basil then stir to combine.
Meanwhile, bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface.
Remove the gnocchi with a slotted spoon and add to the tomato sauce, toss to coat. If your pan or skillet is not oven-proof then transfer the gnocchi to an oven-proof baking dish.
Top the gnocchi with the rest of the mozzarella and bake for 20 minutes until the mozzarella cheese is melted, bubbling and golden.

Video

Notes

Gnocchi - To make your own homemade gnocchi follow this guide.
Tomatoes - High-quality tomatoes are important or you may end up with a very acidic sauce. If you can't find pomodorini (cherry tomatoes) you can use crushed tomatoes or passata (crushed strained tomatoes).
Baking - Make sure to pre-heat your oven and that it's on a high heat so the mozzarella melts without overcooking the gnocchi.

Nutrition