Gnocchi alla sorrentina is a simple dish made with potato gnocchi, tomato sauce, fresh mozzarella and basil. It’s hearty and fresh at the same time and very easy to make. With a few shortcuts, this version is on the table in 20-minutes.
- 4 cups gnocchi (see note)
- 1/4 cup olive oil
- 3 large cloves of garlic, chopped
- 1 1/2 cups store-bought or homemade tomato puree
- 1/2 teaspoon kosher salt
- 8 fresh basil leaves, torn into pieces
- 4 ounces fresh mozzarella, sliced
- 2 tablespoons grated Parmesan
- Chopped parsley, for garnish (optional)
- Bring a pot of water to a boil. While you wait for it to come to a boil, you can make the sauce.
- Heat the olive oil and garlic together in a skillet over medium heat and give it a few stirs as it heats up. As soon as the garlic starts to sizzle in the oil and is fragrant, add the tomato puree. Stir to combine it with the oil.
- Once your water is boiling, add the gnocchi. Once they rise to the surface boil them for about 30 seconds longer and then scoop them out of the water and place them in the pan with the sauce.
- Stir the gnocchi into the sauce along with half of the torn basil leaves. Place the sliced mozzarella on top and transfer the skillet to the oven. Broil it for a few minutes or until the cheese is melted.
- Take the skillet out of the oven (use an oven mitt!) and spread the rest of the basil over the top. Sprinkle the Parmesan cheese and the parsley, if using, over the top, and serve.
If you use store-bought gnocchi (I like Delallo) be sure to pull the gnocchi apart before you add them to the boiling water. That way they won’t stick together while they boil.
Recipe inspired by Memorie di Angelina
- Category: Dinner
- Method: Simmer
- Cuisine: Italian
- Serving Size: 1/4 of recipe
- Calories: 494
- Sugar: 4.9g
- Sodium: 1026.9mg
- Fat: 21.2g
- Saturated Fat: 6.2g
- Unsaturated Fat: 13.9g
- Trans Fat: 0g
- Carbohydrates: 63.9g
- Fiber: 1.8g
- Protein: 14.9g
- Cholesterol: 24.1mg
Keywords: gnocchi alla sorrentina, gnocchi in tomato sauce