Gnocchi alla Sorrentina

Name: Gnocchi alla Sorrentina
Prep time: 10 min
Cook time: 45 min
Ingredients: 1 lb fresh gnocchi; 1 28 oz can San Marzano whole plum tomatoes; 1 small yellow onion (finely chopped); 3-4 garlic cloves (minced); 1/4 cup fresh basil (julienned (plus more for serving)); 8 oz fresh mozzarella; Pinch red pepper flakes; Salt and pepper (to taste)

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An Italian dish of light & fluffy gnocchi that’s been simmering in a simple tomato sauce with fresh basil and plenty of mozzarella, Gnocchi alla Sorrentina — also known as Gnocchi Sorrento — was born in the coastal town of Sorrento, a port town on the famed Amalfi Coast.

Gnocchi alla Sorrentina Ingredients

Like all Italian recipes, the focus is on quality, simple, and fresh ingredients. You won’t need much to make this dish sing.

Gnocchi: You can either make a fresh batch of gnocchi (here’s my homemade fresh gnocchi recipe for that!), or pick up some fresh gnocchi from the store. I prefer the De Cecco Potato Gnocchi if I’m going store-bought.

Whole plum tomatoes: Preferably San Marzano.

Fresh mozzarella: I use about 8 ounces for 1 lb of gnocchi.

Onions and garlic: For flavor.

Red pepper flakes: For a little spice.

Salt & pepper: To taste.

Fresh basil: Both for the sauce and to top at the end.

How to Make Gnocchi alla Sorrentina

Here’s how to make this simple dish.

Step 1: Prep your ingredients.

If you’re making your own gnocchi, get that done first and then let the gnocchi rest for about 30 minutes.

In the meantime, get a pot of water on the stove to start to boil. Chop your onions and garlic, and pour the whole tomatoes into a bowl, using your hands to smoosh each tomato to break it up.

Preheat the oven to 420 at this time.

Step 2: Cook the sauce.

Using a large skillet that can be transferred into the oven, add a bit of olive oil over medium heat. Once warm, add the onions and a pinch of salt. Cook until they soften, then add the garlic and cook for about 1 minute.

Pour in the tomatoes, along with a pinch of red pepper flakes and a bit more salt and pepper (to taste).

Let the sauce simmer for about 10 minutes.

Step 3: Add the mozzarella and basil.

Tear off about half of the 8 oz of mozzarella and add it to the sauce along with the basil. Stir and let cook while you pour the gnocchi into the boiling water.

Step 4: Add the gnocchi to the sauce.

Once the gnocchi float (this only takes about 2 mins), use a slotted spoon to add the gnocchi directly into the sauce. Depending on the consistency, you can add a but more pasta water to the sauce (but usually enough comes over when you’re adding the gnocchi).

Stir everything together.

Step 5: Add more mozzarella and bake.

Top with the rest of the mozzarella, and then bake in the preheated oven for 20-25 minutes, or until the cheese is melted.

Gnocchi alla Sorrentina

An Italian dish of gnocchi that's been simmering in a simple tomato sauce with fresh basil and plenty of mozzarella.

Course Main Course

Cuisine Italian

Keyword gnocchi, gnocchi alla sorrentina

Prep Time 10

Cook Time 45

Servings 4 people

Ingredients

1 lb fresh gnocchi
1 28 oz can San Marzano whole plum tomatoes
1 small yellow onion finely chopped
3-4 garlic cloves minced
¼ cup fresh basil julienned (plus more for serving)
8 oz fresh mozzarella
Pinch red pepper flakes
Salt and pepper to taste

Instructions

Add a pot of water to the stove, covered, and turn on the heat to let it come to a boil. Preheat the oven to 420 degrees F. Pour the whole tomatoes into a bowl and, with clean hands, smoosh each tomato to break it up.
Add olive oil to an oven-safe skillet over medium heat. Add the onions and a pinch of salt. Cook until the onions begin the often, then add the garlic and cook for one minute.
Pour the tomatoes into the skillet. Add a pinch of red pepper flakes, some pepper and a pinch more salt. Stir and let simmer for 10 minutes.
Add half of the mozzarella, tearing off small pieces, along with the basil and stir. At this time, add a big pinch of salt to the boiling water along with the gnocchi. These will only have ~2 minutes to float. Once then do, use a slotted spoon to transfer them directly to the sauce, making sure to get some pasta water over also.
Stir everything together, then add the rest of the mozzarella on top. Transfer to the oven and bake for ~20-25 minutes, or until the cheese is melted and bubbly. Top with fresh basil.