Gnocchi alla Sorrentina
A classic Italian dish from Sorrento, Gnocchi alla Sorrentina combines pillowy gnocchi with a rich, garlic-infused tomato sauce, fresh basil, and gooey mozzarella. Finished with a sprinkle of Parmigiano Reggiano and baked to perfection, this comforting meal is sure to warm your heart and delight your taste buds.
Servings 4 Servings
Calories 330kcal
Equipment
- Large pot (for boiling gnocchi)
- Medium pan (for making the tomato sauce)
- Wooden spoon (for stirring and mashing tomatoes)
- Oven-proof baking dish
- Colander (for draining gnocchi)
- Cutting board (for chopping basil and dicing mozzarella)
- Knife (for chopping basil and dicing mozzarella)
- Paper towels (for blotting mozzarella)
- Measuring spoons (for measuring EVOO and sugar)
Ingredients
- 1 pound gnocchi
- 2 whole garlic cloves smashed
- 1 small small can 28 oz whole peeled tomatoes
- basil leaves fresh, chopped
- 1 cup mozzarella fresh, diced and blotted dry
- Parmigiano Reggiano grated
- 2 tablespoons extra virgin olive oil EVOO
- Salt to taste
- A pinch of sugar adjust to taste (Optional)
Instructions
- Drizzle EVOO in a pan over medium heat. Sauté smashed garlic cloves until golden. Add canned tomatoes, bring to a boil, then simmer for 20-25 minutes, mashing tomatoes. Season with salt and sugar. Stir in chopped basil.
- Bring a pot of salted water to a boil. Add gnocchi and cook until they float. Preheat oven to 200°C (375°F).
- Drain gnocchi and add to the pan with tomato sauce. Sprinkle with Parmigiano Reggiano and add a splash of pasta cooking water. Stir in half the mozzarella.
- Transfer to an oven-proof pan. Top with remaining mozzarella and more Parmigiano Reggiano. Bake until cheese melts, about 10-15 minutes. Let settle before serving.
Notes
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze: Place the cooled gnocchi alla Sorrentina in a freezer-safe container or wrap it tightly in aluminum foil and plastic wrap. Freeze for up to 2 months. Reheating: Preheat the oven to 350°F. Place the gnocchi in an oven-proof dish, cover with foil, and bake for 15-20 minutes until heated through. Remove the foil for the last 5 minutes to re-melt the cheese or place a portion of gnocchi in a microwave-safe dish. Cover loosely and heat on medium power for 2-3 minutes, stirring halfway through, until heated thoroughly.
Freezing: Freeze: Place the cooled gnocchi alla Sorrentina in a freezer-safe container or wrap it tightly in aluminum foil and plastic wrap. Freeze for up to 2 months. Reheating: Preheat the oven to 350°F. Place the gnocchi in an oven-proof dish, cover with foil, and bake for 15-20 minutes until heated through. Remove the foil for the last 5 minutes to re-melt the cheese or place a portion of gnocchi in a microwave-safe dish. Cover loosely and heat on medium power for 2-3 minutes, stirring halfway through, until heated thoroughly.
Nutrition
Serving: 1Serving | Calories: 330kcal | Carbohydrates: 41g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 560mg | Potassium: 23mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 189IU | Vitamin C: 0.2mg | Calcium: 165mg | Iron: 4mg