If you're in need of a cozy and delicious dish to warm your soul, look no further than this comforting Gnocchi alla Sorrentina! This Italian classic is sure to delight your taste buds with its soft and fluffy potato gnocchi, rich tomato sauce, and gooey mozzarella and parmesan cheese. It's easy to make and perfect for sharing with loved ones. So why not whip up a batch tonight and bask in the comfort and warmth of this delightful dish? With only 40 minutes of prep time, you'll be enjoying a plate of pure Italian goodness in no time!
INGREDIENTS FOR THIS RECIPE
Gnocchi ala Sorrentino is a potato gnocchi with a rich tomato sauce and soft and gooey mozzarella sauce. These ingredients are pantry staples and is the ideal midweek lifesaver.
- Extra Virgin Olive Oil
- Garlic
- Tomato Passata or canned cherry tomatoes
- Fresh basil leaves
- Buffalo mozzarella
- Parmesan cheese
- Potato Gnocchi (found in the fresh pasta isle)
GNOCCHI ALA SORRENTINA: FREQUENTLY ASKED QUESTIONS?
Yes, you can use other types of cheese like cheddar or gouda, but using buffalo mozzarella gives a unique flavour and texture to the dish. Other great options will be Provolone, Edam or Fontina.
Yes, you can use any canned tomatoes, store bought tomato pasta sauce or your favourite homemade tomato pasta sauce.
Yes, you can make the sauce ahead of time and store in the fridge for up to 3 days. Just reheat the sauce and add the cooked gnocchi and cheese before baking.
Yes, you can add other ingredients like cooked sausage, mushrooms or spinach to the sauce to make it more flavourful.
Gnocchi Alla Sorrentina
- Total Time: 40 minutes
- Yield: 4
Ingredients
- 40ml Extra virgin olive oil (approximately 3 tbs)
- 2 Cloves of garlic, chopped
- 700g Tomato puree (passata) or canned cherry tomatoes
- Handful fresh basil leaves
- A pinch of salt and pepper
- 300g Buffalo mozzarella, torn or cut into cubes
- 60g Parmesan cheese, grated
- 800g Potato Gnocchi (found in the fresh pasta isle)
Instructions
Preheat oven to 180ºC (or 160ºC fan forced)
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In an ovenproof skillet or frying pan, slowly heat the olive oil and garlic. Add the tomatoes and basil leaves, when the garlic is golden.
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Gently simmer for 15 minutes until the sauce has thickened. Season to taste.
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Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and briefly stir to prevent it sticking together. As soon as the gnocchi float to the surface, boil it for 2 minutes (or follow instructions on packaging).
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Drain the gnocchi and add to the tomato sauce. Add half of the mozzarella and gently mix to ensure the gnocchi is coated in the sauce.
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Transfer to an ovenproof dish if you used a frying pan. Top with the rest of the mozzarella and parmesan cheese. And Bake for 20 minute, until the cheese is melted and bubbling.
- Prep Time: 10
- Cook Time: 30
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 650
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