Gnocchi alla Sorrentina
A no-fuss weeknight baked gnocchi that combines pillowy potato dumplings in a simple tomato sauce under a generous blanket of melted mozzarella — the kind of cozy dinner that makes you want to curl up on the couch with a good book afterward.
Servings: 6
Calories: 395kcal
Equipment
- large serving dish or pan 10-inch cast iron skillet, or 9x13-inch casserole dish, or divide among 4-6 individual ramekins
Ingredients
For the Pasta
- 1 pound potato gnocchi homemade gnocchi or store-bought
For the Sauce
- 4 tbsp Extra virgin olive oil divided
- 2 cloves garlic smashed and minced
- 1/8 teaspoon red pepper flakes
- large handful fresh basil leaves plus more for topping
- 28 oz tomato passata or blended plum tomatoes (canned) divided
- 1/4 teaspoon Black pepper to taste
- 1/2 teaspoon Salt or to taste
For Assembling the Dish
- 8 oz fresh mozzarella (cows milk or buffalo) broken apart and drained or blotted very well or air-dried; may also use low-moisture in a pinch
- 1/2 cup Parmigiano-Reggiano cheese grated
Instructions
To Cook the Gnocchi
- Bring a large pot of salted water to boil for the gnocchi. Meanwhile, preheat your oven to 350°F (180°C).
- When the water is boiling gently, add the gnocchi. As soon as they float to the surface (this usually takes 2-3 minutes), remove them with a slotted spoon and set aside in a large bowl.
To Make the Sauce
- Heat half the olive oil in a large pan and gently sauté the garlic and red pepper flakes. Remove the garlic when it has turned very lightly golden brown (be careful not to burn it as garlic burns quickly). You may also choose to keep the garlic in the sauce for a more intense flavor.
- Add the tomato passata and a handful of basil leaves to the pan. Simmer on low heat for about 5 minutes. When finished, add salt and pepper and top with the other half of the olive oil. Taste and adjust the salt if needed.
To Assemble and Bake the Dish
- In a large bowl, gently toss the gnocchi with the tomato sauce and parmesan cheese until evenly coated. Note: If you prefer a less saucy dish, reserve about 1 cup of tomato sauce before combining it with the gnocchi.
- Add half of this mixture to your baking dish(es) - either a 10-inch cast iron skillet or a 9x13-inch casserole dish or divide among 4-6 individual ramekins.
- Top the gnocchi with half of the mozzarella pieces, then the remaining gnocchi, the remaining mozzarella, and some extra tomato sauce.
- Cover the pan with aluminum foil, place in the preheated oven, and bake for about 15 minutes. Remove the foil and continue baking until the cheese is melted and bubbly, an additional 5 to 10 minutes. Top with torn basil and serve with extra tomato sauce.
Notes
If prepping ahead of time, allow the dish to come to room temperature before baking. Cold dishes will need approximately double the baking time. To check if it's heated through, either use a food thermometer or insert a dinner fork into the center of the casserole for about 5 seconds, then quickly touch the tines to your inner wrist to gauge the temperature.
Nutrition
Calories: 395kcal | Carbohydrates: 38g | Protein: 17g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 36mg | Sodium: 996mg | Potassium: 430mg | Fiber: 4g | Sugar: 6g | Vitamin A: 618IU | Vitamin C: 12mg | Calcium: 352mg | Iron: 5mg