Gnocchi alla Sorrentina
User Reviews
4.8
30 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
1 hr
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Servings
6
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Calories
3412 kcal
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Course
Main Course
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Cuisine
Italian
Gnocchi alla Sorrentina
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You can make this classic Southern Italian dish of baked gnocchi in just a few steps. Cooked homemade or store-bought gnocchi are gently tossed in a quick tomato sauce and layered with mozzarella. Then, everything is baked in the oven until bubbly. Serve hot, while the cheese is still oozy and delicious!
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Ingredients
- 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
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Instructions
- Make the tomato sauce: Put the olive oil and garlic in a large heavy-bottomed saucepan. Set over medium heat. Cook, pressing on the garlic a couple of times, until it begins to sizzle and release its fragrance. Don’t let it brown. Stir in the chili pepper, then add the passata (or tomato purée) and a pinch of salt. Bring the sauce to a boil, then lower the heat to medium-low. Let the sauce simmer gently until thickened and flavorful, 20 to 30 minutes.
- Finish the sauce: Taste and add more salt if necessary. Tear up a handful of basil leaves and stir them into the sauce. Turn off the heat and remove the garlic. Cover to keep the sauce warm.
- Get ready: Set an oven rack in the top third of the oven and preheat the oven to 400°F. Bring a large pot of water to a rolling boil and season with salt. Coat a large oven-proof baking dish in a thin layer of olive oil. Spoon a ladleful of sauce into the dish and set near your stove.
- Cook the gnocchi: Gently drop the gnocchi into the boiling water, in batches if necessary. They should float to the surface within 30 to 45 seconds. Using a large skimmer or slotted spoon, transfer half the gnocchi to the prepared baking dish. Spoon a layer of sauce on top.
- Layer: When half the gnocchi are in the baking dish, spoon more sauce on top and sprinkle with half of the mozzarella. Finish cooking the gnocchi, adding them to the baking dish as you go. Spoon more sauce on top and scatter on the remaining mozzarella. Finish with a layer of sauce and sprinkle with a handful of Parmigiano cheese.
- Bake: Bake for 5 to 8 minutes, just until bubbly. To brown the top, turn on the broiler and slide the baking dish under the broiler for 1-2 minutes. Serve hot.
Notes
- Opt for dry mozzarella cheese if you can, as it melts better. Mozzarella cheese will work if it’s what you have on hand. I recommend letting brined mozzarella drain on paper towels for 30 minutes and patting very dry before using.
- Optionally, you can garnish with fresh basil for a pop of color and added flavor.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
Nutrition Information
Show Details
Calories
341.2kcal
(17%)
Carbohydrates
42.8g
(14%)
Protein
14.1g
(28%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.9g
Monounsaturated Fat
5.9g
Cholesterol
29.9mg
(10%)
Sodium
540.1mg
(23%)
Potassium
762.4mg
(22%)
Fiber
4.9g
(20%)
Sugar
8.4g
(17%)
Vitamin A
1105.6IU
(22%)
Vitamin C
17.8mg
(20%)
Calcium
237mg
(24%)
Iron
5.9mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 3412 kcal
% Daily Value*
| Calories | 341.2kcal | 17% |
| Carbohydrates | 42.8g | 14% |
| Protein | 14.1g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 5.9g | 30% |
| Cholesterol | 29.9mg | 10% |
| Sodium | 540.1mg | 23% |
| Potassium | 762.4mg | 16% |
| Fiber | 4.9g | 20% |
| Sugar | 8.4g | 17% |
| Vitamin A | 1105.6IU | 22% |
| Vitamin C | 17.8mg | 20% |
| Calcium | 237mg | 24% |
| Iron | 5.9mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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