Gnocchi alla Sorrentina

Name: Gnocchi alla Sorrentina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 1.2 lbs potato gnocchi; 12 cherry tomatoes; 14 oz tomato passata; 14 oz fresh mozzarella; 3.5 oz parmigiano reggiano; 2 cloves garlic; 6-8 leaves basil; 4 tablespoon extra virgin olive oil; ground black pepper; salt

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5.0

78 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Calories
788 kcal
Course
Main Course
Cuisine
Italian

Gnocchi alla Sorrentina

Daisy Meyer

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Whip up the authentic flavors of Sorrento with Gnocchi alla Sorrentina, and do it in just 45 minutes. This recipe combines the beloved flavors of tomatoes, mozzarella and basil with soft pillowy gnocchi to make a simple and mouthwatering dish.

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Ingredients

Servings

1.2 lbs potato gnocchi
12 cherry tomatoes
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
ground black pepper to taste
salt to cook gnocchi & to taste

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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

eggiano
This recipe can be made with other gnocchis like semolina gnocchi or even pasta such as penne or rigatoni.
Strict vegetarians should use a hard cheese made without animal rennet. Parmigiano Reggiano isn't a vegetarian cheese.

Nutrition Information

Show Details

Calories 788kcal (39%) Carbohydrates 63g (21%) Protein 38g (76%) Fat 44g (68%) Saturated Fat 20g (100%) Polyunsaturated Fat 2g Monounsaturated Fat 19g Cholesterol 95mg (32%) Sodium 1515mg (63%) Potassium 653mg (19%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 1652IU (33%) Vitamin C 23mg (26%) Calcium 849mg (85%) Iron 8mg (44%)

Nutrition 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%