Gnocchi alla Sorrentina

Gnocchi alla Sorrentina
  • PREP TIME
    10 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    35 mins
  • SERVING
    4 People
  • VIEWS
    12

Embark on a culinary journey to the sun-kissed shores of Italy with this classic Gnocchi alla Sorrentina. Pillowy gnocchi bathed in a vibrant tomato sauce, enriched with creamy mozzarella and fragrant basil, then baked to golden perfection. A true celebration of simple, fresh ingredients.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    18 g
  • Cholesterol
    54 mg
  • Fiber
    2 g
  • Protein
    14 g
  • Saturated Fat
    11 g
  • Sodium
    196 mg
  • Sugar
    4 g
  • Fat
    19 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch oven-safe baking dish. (5 minutes)

02

Step

Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook until they float to the surface, about 2 to 4 minutes. Drain immediately and set aside. (5 minutes)

03

Step

While the gnocchi is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds. (6 minutes)

04

Step

Pour in the crushed tomatoes and white wine. Season with salt and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly. Stir in the torn basil leaves. (17 minutes)

05

Step

Add the drained gnocchi to the skillet and gently toss to coat with the tomato sauce. Remove from heat. (2 minutes)

06

Step

Add the halved mozzarella balls to the skillet and gently fold them into the gnocchi and sauce. Transfer the mixture to the prepared baking dish. (3 minutes)

07

Step

Sprinkle the Parmigiano-Reggiano cheese evenly over the top. (1 minute)

08

Step

Bake in the preheated oven for 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. (15 minutes)

09

Step

Garnish with fresh basil sprigs and serve immediately with extra Parmigiano-Reggiano cheese, if desired.

For an extra layer of flavor, try roasting the tomatoes before making the sauce. Toss the halved plum tomatoes with olive oil, salt, pepper, and herbs (such as oregano or thyme) and roast at 400 degrees F for 20-25 minutes, or until softened and slightly caramelized. Then, proceed with the recipe as directed.
If you don't have fresh gnocchi, dried gnocchi will also work. Just be sure to adjust the cooking time according to the package directions.
For a spicier dish, add a pinch of red pepper flakes to the tomato sauce.
This dish can be assembled ahead of time and baked just before serving. Simply prepare the gnocchi and sauce, transfer to the baking dish, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time to ensure the dish is heated through.

Jayce Gerhold

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 4 Ratings)
Total Reviews: (5)
  • Anabel Fadel

    I made this for a dinner party and it was a huge hit! Everyone raved about how delicious it was.

  • Letha Graham

    This recipe is a winner! The flavors are so fresh and vibrant, and it's surprisingly easy to make.

  • Lucy Blanda

    The roasted tomato tip is a game-changer! It adds so much depth of flavor to the sauce.

  • Kaela Stoltenberg

    I used gluten-free gnocchi and it turned out great! A perfect option for those with dietary restrictions.

  • Dolores Fadel

    My family loves this dish! It's become a regular in our rotation.

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