Gnocchi alla Sorrentina
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
788 kcal
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Course
Main Course
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Cuisine
Italian
Gnocchi alla Sorrentina
Description
This recipe begins by roasting cherry tomatoes and whole garlic cloves with olive oil and salt, softening their skins and mellowing the garlic flavor. These ingredients are sautéed with chopped basil, then combined with chunky tomato passata and simmered into a flavorful sauce seasoned with salt and black pepper. Meanwhile, potato gnocchi are boiled until they float, indicating doneness.
The cooked gnocchi are gently mixed into the tomato sauce, fully coated, and transferred to a baking dish. The dish is layered with slices of fresh mozzarella and grated parmigiano reggiano or pecorino cheese, then baked to meld the flavors and slightly brown the cheese, creating a creamy, layered texture with mild acidity from tomatoes and creamy cheese.
This dish serves well as a main or substantial side. The recipe notes that other gnocchi types or short pasta like penne or rigatoni can substitute. Vegetarians should consider cheese without animal rennet for suitability. The combination of roasted tomatoes, fresh mozzarella, and fresh basil highlights classic Italian flavors in a simple yet satisfying preparation.
Ingredients
- 1.2 lbs potato gnocchi
- 12 cherry tomato
- 14 oz tomato passata I prefer rustica meaning chunky passata
- 14 oz fresh mozzarella preferably bufala (buffalo milk mozzarella)
- 3.5 oz parmigiano reggiano or pecorino, grated
- 2 cloves garlic peeled
- 6-8 leaves basil chopped
- 4 tablespoon extra virgin olive oil
- black pepper to taste, ground
- salt to cook gnocchi & to taste
Instructions
- Preheat your oven to 355°F (180°C).
- Place cherry tomatoes and peeled garlic cloves on a baking tray. Drizzle with half of the olive oil and sprinkle some salt. Roast in the preheated oven until the tomatoes begin to shed their skin.
- In a sauté pan or iron skillet, heat a bit of olive oil. Add the roasted garlic cloves, tomatoes, and some chopped basil leaves, along with any juices from the oven dish. Sauté for a 2 to 3 minutes.
- Remove and discard the garlic cloves, then stir in the tomato passata. Season with salt and black pepper then let the sauce simmer for about 15 minutes.
- In a large pot, bring water to a boil. Once boiling, salt the water generously. Add the gnocchi and cook until they start to float to the surface, then remove them using a slotted spoon.
- Add the boiled gnocchi to the tomato sauce, mixing well to ensure they're well-coated. Transfer the sauce-covered gnocchi into a baking dish.
- Layer the top with mozzarella slices, and then sprinkle the grated Parmigiano Reggiano or Pecorino Romano over the mozzarella.
- Bake in the preheated oven for about 15-20 minutes, or until the cheese on top starts to become golden brown.
- Serve immediately, garnished with additional chopped or whole basil leaves.
Notes
- This dish can be made with potato gnocchi, semolina gnocchi, or short pasta such as penne or rigatoni.
- Strict vegetarians should select cheese made without animal rennet, as Parmigiano Reggiano is not vegetarian.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 788 kcal
% Daily Value*
| Calories | 788kcal | 39% |
| Carbohydrates | 63g | 21% |
| Protein | 38g | 76% |
| Fat | 44g | 68% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 95mg | 32% |
| Sodium | 1515mg | 63% |
| Potassium | 653mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1652IU | 33% |
| Vitamin C | 23mg | 26% |
| Calcium | 849mg | 85% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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