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Gnocchi alla Sorrentina

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A classic Italian baked gnocchi dish made with pillowy gnocchi, rich tomato sauce, fresh mozzarella, and parmesan, baked until golden and cheesy for the ultimate comfort food.

Ingredients

  • 1 lb (454 g) gnocchi, fresh, frozen, or shelf-stable
  • 6–7 oz (190 g) fresh mozzarella or Buffalo mozzarella
  • Extra virgin olive oil
  • 1 clove garlic, finely chopped
  • Pinch red pepper flakes
  • 20–24 oz (600–680 ml) passata or sugo tomato sauce (strained tomatoes)
  • 1/4 cup fresh basil, chopped, or 2 teaspoons dried basil
  • 1/2 teaspoon salt
  • 3/4 cup (80 g) parmesan cheese, grated
  • 3 slices scamorza, provolone, or mozzarella cheese, sliced (for topping)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Bring a large pot of salted water to a boil and cook gnocchi until they float to the top. Drain well.
  3. Meanwhile, heat olive oil in a skillet over medium heat. Sauté garlic and red pepper flakes until fragrant.
  4. Add tomato passata, salt, and basil. Simmer for 10–15 minutes until slightly thickened.
  5. Stir drained gnocchi into the sauce and mix in half of the parmesan cheese.
  6. Transfer mixture into a baking dish. Top with mozzarella chunks and remaining parmesan.
  7. Add slices of scamorza, provolone, or more mozzarella on top.
  8. Bake uncovered for 15–20 minutes until cheese is melted and golden.
  9. Serve hot, optionally garnished with extra fresh basil.

Notes

  • Add cooked sausage for extra protein.
  • Swap basil with oregano or thyme for a different flavor.
  • Mix in a splash of cream for a richer sauce.
  • Try smoked mozzarella for a deeper, smoky flavor.
  • Store leftovers up to 3 days in the fridge; reheat in oven or microwave.
  • Not recommended for freezing as mozzarella changes texture.

Nutrition

Find it online: https://justsosavory.com/gnocchi-alla-sorrentina/