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Gnocchi alla Sorrentina #recipe
In Italian Recipes

Gnocchi alla Sorrentina #recipe



🌟 Gnocchi alla Sorrentina 🌟
This cozy, delicious dish from Sorrento, Italy, is all about soft potato gnocchi baked in a rich tomato sauce with bubbling mozzarella and fresh basil. Shared with me by my friend’s mom, Signora Ornella, this recipe (not 100% authentic, but SO good) relies on quality ingredients for incredible flavor. 🍅🧀🌿
The better the tomato sauce and mozzarella, the better the dish—trust me! Check my feed for my step-by-step potato gnocchi recipe, or grab a high-quality store-bought brand like De Cecco if you’re short on time. Let’s dive in! 👻
Ingredients (Serves 4):
• 🥔 Gnocchi: 500 g (1.1 lb)
• 🧅 Onion: 1 small (or 2 shallots), finely chopped
• 🧄 Garlic: 2 cloves, minced
• 🍅 Tomato puree: 400 g (14 oz, about 1¾ cups)
• 🌿 Fresh basil: 10 leaves, roughly chopped
• 🧀 Fresh mozzarella: 2 large balls (about 250 g / 8.8 oz), sliced or torn
• 🫒 Olive oil: 2 tbsp (30 ml)
• 🧂 Salt & pepper: to taste
Instructions:
1️⃣ Make the sauce: Heat 2 tbsp (30 ml) olive oil in a pan over medium heat. Add onion and garlic, sauté for 2-3 minutes until fragrant.
2️⃣ Simmer: Lower heat, stir in tomato puree and chopped basil. Season with salt and pepper. Cover and cook for 10-15 minutes until thickened.
3️⃣ Cook gnocchi: Boil gnocchi for ~2 minutes (follow package or my recipe on my feed). Drain and stir into the sauce.
4️⃣ Bake: Preheat oven to 220°C (425°F). Transfer gnocchi and sauce to an oven-safe dish, top with mozzarella. Bake for 5-7 minutes until cheese is melted, bubbly, and golden.
5️⃣ Serve: Garnish with extra basil and enjoy!
Tips:
❕ Use my gnocchi recipe for the fluffiest results, or go for a quality brand like De Cecco.
❕ Preheat your oven properly to get that perfect melty mozzarella without overcooking the gnocchi.
❕ Quality matters—splurge on good tomato puree and fresh mozzarella for max flavor!
Tag me when you make this comfort-food classic! 🍝✨

10 Comments

  1. @Chefsofiaa

    🌟 Gnocchi alla Sorrentina 🌟
    This cozy, delicious dish from Sorrento, Italy, is all about soft potato gnocchi baked in a rich tomato sauce with bubbling mozzarella and fresh basil. Shared with me by my friend’s mom, Signora Ornella, this recipe (not 100% authentic, but SO good) relies on quality ingredients for incredible flavor. 🍅🧀🌿
    The better the tomato sauce and mozzarella, the better the dish—trust me! Check my feed for my step-by-step potato gnocchi recipe, or grab a high-quality store-bought brand like De Cecco if you’re short on time. Let’s dive in! 👻
    Ingredients (Serves 4):
    • 🥔 Gnocchi: 500 g (1.1 lb)
    • 🧅 Onion: 1 small (or 2 shallots), finely chopped
    • 🧄 Garlic: 2 cloves, minced
    • 🍅 Tomato puree: 400 g (14 oz, about 1¾ cups)
    • 🌿 Fresh basil: 10 leaves, roughly chopped
    • 🧀 Fresh mozzarella: 2 large balls (about 250 g / 8.8 oz), sliced or torn
    • 🫒 Olive oil: 2 tbsp (30 ml)
    • 🧂 Salt & pepper: to taste
    Instructions:
    1️⃣ Make the sauce: Heat 2 tbsp (30 ml) olive oil in a pan over medium heat. Add onion and garlic, sauté for 2-3 minutes until fragrant.
    2️⃣ Simmer: Lower heat, stir in tomato puree and chopped basil. Season with salt and pepper. Cover and cook for 10-15 minutes until thickened.
    3️⃣ Cook gnocchi: Boil gnocchi for ~2 minutes (follow package or my recipe on my feed). Drain and stir into the sauce.
    4️⃣ Bake: Preheat oven to 220°C (425°F). Transfer gnocchi and sauce to an oven-safe dish, top with mozzarella. Bake for 5-7 minutes until cheese is melted, bubbly, and golden.
    5️⃣ Serve: Garnish with extra basil and enjoy!
    Tips:
    ❕ Use my gnocchi recipe for the fluffiest results, or go for a quality brand like De Cecco.
    ❕ Preheat your oven properly to get that perfect melty mozzarella without overcooking the gnocchi.
    ❕ Quality matters—splurge on good tomato puree and fresh mozzarella for max flavor!
    Tag me when you make this comfort-food classic! 🍝✨

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