Best Gnocchi Alla Sorrentina Recipe 

The best gnocchi alla sorrentina recipe is Italian comfort food. This dish from the sun-kissed Sorrento (Amalfi Coast) has pillowy gnocchi, rich tomato sauce, and gooey cheese. A warm hug for your taste buds! 

Ingredient

– 1 ½ lb (about 700 grams) potato gnocchi (store-bought or homemade) – Salt (for boiling water) For the Tomato Sauce: – 28 oz can San Marzano crushed tomatoes (or canned cherry tomatoes or tomato passata) – 2 cloves garlic, minced – Salt and pepper to taste – 2 tablespoon olive oil – Fresh basil leaves (about 8-10) Assembly: – 1 ½ cups mozzarella cheese from a block, cut into cubes (or shredded). I dislike using fresh mozzarella cheese for this recipe because the water content can make the dish too wet. – ½ cup freshly grated parmigiano cheese

Direction

Heat the oven to 350°F. Prepare Tomato Sauce: In a large skillet or oven-safe baking dish, heat olive oil on medium. Add minced garlic and sauté for 1 minute until fragrant. Add crushed tomatoes or passata, salt, and pepper. 

Step 1

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Stir and simmer sauce for 10-15 minutes to blend flavours. Add basil last 5 minutes. Gnocchi water should be boiled in a large pot. Cook the gnocchi until they float in salty boiling water or according to the package.

Step 2

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Usually 2-3 minutes. Use a slotted spoon to transfer cooked gnocchi to tomato sauce. Carefully coat gnocchi with sauce. Prepare Dish: Half the gnocchi and tomato sauce mixture in a baking dish.

Step 3

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Cover gnocchi with half the mozzarella and parmigiano cheese. A few torn basil leaves add flavour. Layer and Bake: Add remaining gnocchi and sauce to cheese layer. Sprinkle remaining mozzarella and parmigiano cheese on top.

Step 4

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Bake the baking dish for 10-15 minutes until the cheese is melted and bubbly and the edges are golden brown. Serve: Take flawless Sorrentina gnocchi out of the oven. Fresh basil leaves add aroma. Serve hot and enjoy!

Step 5

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also see

also see

Breaded Fried Pork Chops Recipe