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Gnocchi alla sorrentina (Potato Gnocchi with Tomato Sauce and Mozzarella)

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 15 mins
Course: Soup
Cuisine: Italian , American , International

Ingredients

  • 500 g 1 lb. potato gnocchi, preferably homemade
  • One batch of a simple Southern Italian-style tomato sauce (see Notes), preferably made with fresh tomatoes
  • One large ball of mozzarella preferably di bufala, drained and cut into small cubes
  • grated pecorino romano cheese to taste

Instructions

    Cup of Yum
  1. Cook the gnocchi and transfer them to a large bowl. Add about 3/4 of the tomato sauce, 1/2 the mozzarella and a sprinkling of grated cheese and mix gently with a spatula, taking care not to damage the delicate gnocchi.
  2. Pour the gnocchi into a greased gratin dish (or into individual gratin dishes as pictured) and top with a bit more of the tomato sauce, the remaining mozzarella cubes and a good sprinkling of grated cheese.
  3. Place in a very hot (220C/450F) oven just until the mozzarella has melted and the gnocchi are bubbling hot. Remove from the oven and let cool for a few minutes before serving.

Notes

  • For recipes for making homemade tomato sauce, see our post "Tomato Sauce 101".