Description
Gnocchi alla Sorrentina is a classic Italian comfort dish featuring tender potato gnocchi baked in a rich tomato sauce with gooey mozzarella and fresh basil.
Ingredients
Scale
- 1.5 pounds potato gnocchi
- 2 cups tomato passata
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 8 ounces fresh mozzarella, torn
- 1 small bunch fresh basil leaves
- 1/2 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon butter (optional)
Instructions
- Preheat oven to 400°F (200°C) and bring a large pot of salted water to a boil.
- Heat olive oil in a saucepan over medium heat. Sauté garlic until fragrant. Add tomato passata, salt, and pepper. Simmer for 15 minutes. Stir in torn basil leaves.
- Lightly grease a baking dish with oil or butter.
- Boil gnocchi until they float, about 2-3 minutes. Drain and mix with the sauce. Layer half in the dish, add half the mozzarella, repeat layers, and top with Parmesan and butter if using.
- Bake uncovered for 20-25 minutes until bubbly and golden on top.
- Let rest briefly, garnish with basil, and serve hot.
Notes
- Use fresh mozzarella for best melt and flavor.
- Don’t overcook the gnocchi, they only need a few minutes.
- Fresh basil should be added last to preserve its aroma.
- Great for making ahead and freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
Keywords: gnocchi alla sorrentina, baked gnocchi, italian comfort food, vegetarian gnocchi, cheesy gnocchi bake