Gnocchi alla Sorrentina
Key Ingredients
pillowy gnocchi • tomato • mozzarella • basil
Campanian Comfort from the Bay of Naples
Tender potato gnocchi are folded into a bright tomato-basil sauce, layered with fresh mozzarella and Parmigiano-Reggiano, then baked until bubbling and lightly golden. It is simple, generous food built from the classic flavors of Campania.
A Sorrento Classic Built on Simplicity
Gnocchi alla Sorrentina takes its name from Sorrento on the Bay of Naples. Its character comes from a handful of ingredients that define Campanian cooking: tomatoes, fresh mozzarella, Parmigiano-Reggiano, basil, and olive oil. The gnocchi are first coated in tomato sauce, then baked with cheese until the top is bubbling and the mozzarella melts through the dish.
Ingredients
- 1½ pounds potato gnocchi
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, lightly crushed
- 1 can / 28 ounces whole peeled San Marzano-style tomatoes
- 8 ounces / 225 g fresh mozzarella, well drained and cut into small pieces
- ¾ cup freshly grated Parmigiano-Reggiano
- ½ cup fresh basil leaves
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes, optional
Preparation
- Begin the sauce. Heat the olive oil in a wide saucepan or skillet over medium-low heat. Add the garlic and cook gently until fragrant without browning.
- Add the tomatoes. Pour in the tomatoes and crush them with a spoon. Season lightly with salt, pepper, and red pepper flakes if desired.
- Simmer until rich. Let the sauce simmer gently for about 20 minutes, until slightly thickened and glossy. Remove the garlic and stir in several torn basil leaves.
- Cook the gnocchi. Bring a large pot of well-salted water to a gentle boil. Add the gnocchi and cook just until they rise to the surface.
- Coat with sauce. Lift the gnocchi out with a slotted spoon and transfer them directly to the tomato sauce. Fold gently until every piece is coated.
- Assemble the dish. Spoon a little sauce into the bottom of a baking dish. Add the gnocchi, tuck pieces of mozzarella throughout, and scatter Parmigiano-Reggiano over the top.
- Bake until bubbling. Bake at 425°F / 220°C for 12 to 15 minutes, until the cheese is melted and the sauce bubbles around the edges. Broil briefly if desired for additional browning.
- Rest and serve. Let the dish rest for several minutes. Finish with fresh basil and a little extra Parmigiano-Reggiano, then serve hot.
For a Rich Sauce and Perfect Cheese Melt
Drain the Mozzarella
Fresh mozzarella contains plenty of moisture. Drain it well before assembling so the finished sauce stays rich rather than watery.
Do Not Overcook the Gnocchi
Remove the gnocchi as soon as they float. They will continue cooking in the sauce and again in the oven.
Keep the Sauce Loose Enough
The tomato sauce should be rich but not dry. The gnocchi absorb some moisture as the casserole bakes.
Use High Heat for the Finish
A hot oven melts the mozzarella quickly while allowing the top to take on a few lightly browned spots.
Add Fresh Basil Last
Reserve a few fresh basil leaves for the finished dish so their aroma stays bright and fresh.
Serve Immediately
This dish is at its best while the tomato sauce is bubbling and the mozzarella is still soft and stretchy.