You can whip up this classic and delicious Italian favorite in no time.
One of the most magical things about Italian cooking is the way combining classic ingredients can produce a dish that is at once elegant and comforting. This is true for, say, a perfectly composed lasagna with its impeccably beautiful layering and its savory, familiar, homey taste. It is also true for gnocchi alla Sorrentina, a rich and delicious baked dish fragrant with garlic and basil and covered in tangy, melty cheeses.
Gnocchi, as many of you already know, are soft, pillowy pasta made with flour, egg, and mashed potatoes. It is this latter ingredient that gives gnocchi its signature chewy texture and distinctive taste. Although there are similar dumplings, such as malfatti, made from spinach, flour, and ricotta, and gnudi, made from flour and ricotta, it is the more traditional potato gnocchi that makes this dish, originally from Sorrento, Italy. Not only refined but also a quintessential comfort food, the cloud-like dumplings are covered in a dense tomato sauce flecked with fresh basil and then baked under a blanket of mozzarella and Parmesan until bubbly and golden.
A handful of ingredients and a little bit of time are all you need to create gnocchi alla Sorrentina. You can make your own gnocchi, of course, but most store-bought varieties are excellent and take just minutes to cook. The sauce, based on canned crushed tomatoes cooked with sautéed minced garlic and basil, is lush and deeply flavorful. And then the cheeses… well, you know what melty Italian cheeses bring to any dish.
Perfect Gnocchi Alla Sorrentina
Although this is a simple and straightforward recipe, there are still some tips that will ensure its perfection.
The sauce gets its rich flavor from the density of the canned crushed tomatoes, but the intensity develops in the simmering process. The sautéed garlic will permeate the tomatoes, and the sauce will reduce a bit, further concentrating its flavor, so simmer for the entire 10 minutes. Next, focus on fresh! While dried basil could work, fresh is best, and the same goes for the mozzarella and the Parmigiano-Reggiano; in fact, grating your own Parm will bring an even fresher flavor.
FAQs & Tips
How Do I Store Leftovers?
Cover the cooled gnocchi alla Sorrentina with plastic wrap or aluminum foil, and it will keep in the refrigerator for up to 3 days. You can also freeze the dish for up to 2 months in an airtight container.
Will This Recipe Work With Pasta Other Than Gnocchi?
Sure. We recommend using a pasta with a similar size and shape to gnocchi, like cavatelli or orecchiette, to achieve a similar eating experience.
Will Vegan Cheeses Work In This Recipe?
They certainly will. There are lots of excellent plant-based mozzarellas and Parmesans on the market. Some brands even make wedges of plant-based Parm, so you can grate it yourself!
Serving Suggestions
While we think our recipe for gnocchi alla Sorrentina is perfect as it is, there are a few ways you can tweak it to make it your own. First, if you want to add another bright component and another favorite Italian herb, oregano, substitute the canned crushed tomatoes with this recipe for Tomato Sauce that uses fresh tomatoes. Also, you can replace the fresh mozzarella or add to it using this delicious Marinated Mozzarella (that comes with a little kick from crushed red pepper flakes). Another thing I like to do sometimes is mix some Whipped Ricotta into the gnocchi and sauce before topping it with the other cheeses.
For a vegetarian meal, gnocchi alla Sorrentina is a superstar, especially when pairing it with other veggie faves, like Perfect Roasted Eggplant or this wonderful Savory Vegetable Crisp. That said, meat lovers will rejoice in having gnocchi alla Sorrentina with Mozzarella-Stuffed Meatballs or this Italian favorite, Braciole.
Gnocchi Alla Sorrentina
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 28 ounces canned crushed tomatoes
- Salt to taste
- Black pepper to taste
- 1/3 cup fresh basil chopped (plus more for garnish)
- 1 pound potato gnocchi
- 8 ounces fresh mozzarella torn into pieces
- 3 tablespoons grated Parmigiano Reggiano
Instructions
- Preheat the oven to 425°F.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add crushed tomatoes, salt, and pepper. Simmer for 10 minutes, then stir in half of the chopped basil.
- Bring a pot of salted water to a boil. Add gnocchi and cook until they float to the surface, about 2-3 minutes. Drain.
- Combine gnocchi with the tomato sauce in an oven-safe dish. Top with torn mozzarella, grated Parmigiano Reggiano, and the remaining basil. Bake for 18-22 minutes until the cheese is bubbly and golden.
- Garnish with additional basil if desired.
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