Classic Italian Comfort: Gnocchi alla Sorrentina Made Easy
With soft gnocchi, tangy tomato sauce, and gooey mozzarella, Gnocchi alla Sorrentina is a dish that feels like a warm embrace from Italy. Perfect for family meals or entertaining, this gnocchi dish comes together effortlessly with store-bought gnocchi and simple ingredients.
Servings: 4 Servings
Calories: 468kcal
Equipment
- Wire spider strainer slotted spoon
Ingredients
- 1 lb potato gnocchi see note 1 500g
- 28 oz canned pomodorini tomatoes can also use crushed tomatoes 800g
- 2 garlic cloves finely chopped
- 1 large handful fresh basil
- 8.8 oz mozzarella roughly chopped or torn 2 balls / 250g
- 1 tablespoon olive oil
- Salt and pepper to season
Instructions
- Pre-heat the oven to 430F/220C.
- Heat the olive oil to a large skillet, add the garlic and saute for 1-2 minutes until fragrant but not browned.
- Next, add the canned pomodorini tomatoes with a good pinch of salt and pepper. Simmer the sauce for 10 minutes, breaking up the tomatoes enough so they burst open. Once simmered, add half of the mozzarella (roughly chopped) and basil, then stir to combine.
- Meanwhile, bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface.
- Remove the gnocchi with a slotted spoon and add to the tomato sauce, toss to coat. If your pan or skillet is not oven-proof then transfer the gnocchi to an oven-proof baking dish.
- Sprinkle the gnocchi with the remaining mozzarella and bake for 20 minutes until the cheese is melted, bubbling
Notes
Gnocchi -You can make your own and substitute for the store-bought.
Tomatoes - High-quality tomatoes are essential, or you may have a very acidic sauce. If you can't find pomodorini (cherry tomatoes), use crushed tomatoes or passata (crushed strained tomatoes).
Baking: Preheat the oven to high heat so the mozzarella melts without overcooking the gnocchi.
Tomatoes - High-quality tomatoes are essential, or you may have a very acidic sauce. If you can't find pomodorini (cherry tomatoes), use crushed tomatoes or passata (crushed strained tomatoes).
Baking: Preheat the oven to high heat so the mozzarella melts without overcooking the gnocchi.
Nutrition
Calories: 468kcal | Carbohydrates: 57g | Protein: 22g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 49mg | Sodium: 1038mg | Potassium: 635mg | Fiber: 6g | Sugar: 9g | Vitamin A: 854IU | Vitamin C: 19mg | Calcium: 408mg | Iron: 7mg