Gnocchi alla Sorrentina Recipe
A delicious, classic recipe from Campania with just a few simple ingredients, gnocchi alla Sorrentina is made from potato gnocchi, tomato sauce, fresh mozzarella, and basil.
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Servings: 8 people
Calories: 327kcal
Ingredients
- 800 grams (1.76 lbs) potato gnocchi
- 800 grams (3.05 cups) tomato puree
- 200 grams (1.79 cups) fresh mozzarella
- 100 grams (0.42 cups) Parmigiano-Reggiano grated
- ½ (½) onion
- 1 (1) bunch fresh basil
- extra virgin olive oil
- salt to taste
Equipment
- 1 Baking Dish
- 1 large pot for the pasta water
- 1 Cutting Board
- 1 Slotted Spoon
- 1 Colander
- 1 skillet or sauce pan
Instructions
- Preheat the oven to 390°F | 200 °C.
- Drain all the excess liquid from the mozzarella and cut into cubes. Place the mozzarella in a colander in the sink so that it continues to drain any excess liquid.
- Put a large pot of salted water on to boil to cook the gnocchi.
- To make the tomato sauce, start by peeling and finely chopping half an onion. In a large skillet or saute pan, pour a drizzling of extra virgin olive oil and place oven medium heat, then add the onion and saute until golden.
- Next, add the tomato puree and season with salt. Cook the tomato sauce for about 20 minutes, stirring with a wooden spoon so that it does not stick to the bottom and burn.
- Turn off the heat before the tomato sauce thickens too much and add the fresh basil. Do not chop it, but leave the basil leaves whole.
- When the water is boiling you can add the potato gnocchi to the boiling water. Boil the gnocchi for 2 minutes or until they rise to the surface, but be sure not to overcook the gnocchi as they will turn to mush. Remove the gnocchi with a slotted spoon and transfer directly into an ovenproof baking dish.
- Drizzle the potato gnocchi with tomato sauce and add half the mozzarella cheese cubes at a time and then fold in and repeat until you have used it all. Do not stir too much as you don’t want the mozzarella to form a blob and stick together, but instead you want it to be distributed throughout the dish and melt while baking.
- Finally, sprinkle the gnocchi alla Sorrentina with grated Parmesan cheese.
- Bake in a preheated oven at 390°F | 200 °C for 10-15 minutes, until the Parmesan cheese turns golden and the mozzarella is melted.
- Serve the baked gnocchi immediately while still hot by removing a single portion and putting on an individual plate. You can decorate the plate with fresh basil leaves if desired.
Serving: 100g | Calories: 327kcal | Carbohydrates: 46g | Protein: 16g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 724mg | Potassium: 480mg | Fiber: 4g | Sugar: 5g | Vitamin A: 777IU | Vitamin C: 11mg | Calcium: 314mg | Iron: 6mg
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