Gnocchi alla Sorrentina
User Reviews
5
-
Prep Time
2 mins
-
Cook Time
35 mins
-
Total Time
37 mins
-
Servings
4 servings
-
Calories
468 kcal
-
Course
Main Course
-
Cuisine
Italian
Gnocchi alla Sorrentina
Description
This recipe uses potato gnocchi cooked until they float in salted water, then combined with a sauce made by sautéing garlic in olive oil and simmering cherry tomatoes with basil and seasoning. Half of the mozzarella is stirred into the sauce, enriching the mixture. The gnocchi and sauce are assembled in an oven-safe dish, topped with remaining mozzarella, and baked at a high temperature to melt and brown the cheese.
The texture balances the soft, pillowy gnocchi with the rich, slightly roasted tomato sauce and the creamy, golden cheese topping. The basil adds a fresh herbal note. Cooking at a high oven temperature ensures the cheese browns without overcooking the gnocchi.
This dish serves as a hearty main or accompaniment. Pairing it with a light salad contrasts well with the creamy and comforting nature of the casserole. Fresh mozzarella and good-quality tomatoes are key to achieving balanced flavor and texture.
Use fresh or good quality store-bought gnocchi. If using canned tomatoes, ensure they are high quality to avoid excessive acidity. Preheating the oven to a high temperature is important to melt the cheese quickly without drying out the gnocchi.
Ingredients
- 1 lb potato gnocchi see note 1 (500g)
- 28 oz pomodorini tomatoes can also use crushed tomatoes (800g, canned
- 2 garlic finely chopped, cloves
- 1 basil large handful, fresh
- 8.8 oz mozzarella cheese roughly chopped or torn (2 balls / 250g
- 1 tbsp olive oil
- salt to season
- black 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.
Notes
- Homemade or store-bought gnocchi can be used; follow recipe-specific guides if making fresh.
- Choose high-quality tomatoes to prevent overly acidic sauce.
- Preheat the oven thoroughly to ensure mozzarella melts and browns properly while preserving the gnocchi texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 57g | 19% |
| Protein | 22g | 44% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 49mg | 16% |
| Sodium | 1038mg | 43% |
| Potassium | 629mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 848IU | 17% |
| Vitamin C | 19mg | 21% |
| Calcium | 408mg | 41% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
