Gnocchi alla Sorrentina Bake

This bubbling pan of Gnocchi alla Sorrentina is pure Italian comfort. Fluffy potato gnocchi swim in a tomato sauce that has simmered just long enough to taste sweet and rich, all crowned with stretchy mozzarella and fragrant basil. There is nothing quite like scooping into that golden cheesy crust and getting a spoonful of pillowy dumplings beneath. This is one of those meals that brings everyone to the table on a chilly night.

I first tried this dish in a little trattoria in Sorrento and it instantly felt like home. Now every time I make it my kitchen smells like that sunlit Italian coast.

Ingredients

• Potato gnocchi: brings that signature pillowy texture be sure the gnocchi is light pick a refrigerated or fresh option if possible
• Canned pomodorini tomatoes: you want the best tomato flavor look for Italian or San Marzano types for a sweet ripe taste
• Fresh garlic: creates depth and an irresistible aroma mince it finely for even flavor
• Mozzarella: always go for balls of fresh mozzarella not the pre-shredded kind for that creamy melt choose ones packed in water and drain well
• Fresh basil: adds brightness and a classic Italian touch tear by hand to preserve the oils
• Olive oil: the foundation to any great Italian sauce use extra virgin for richness and peppery notes
• Salt and pepper: simple perfection balances out the sauce season as you go and taste at the end

Step-by-Step Instructions

Prepare the Gnocchi:

If you are using homemade gnocchi shape and boil them according to your recipe If using store-bought keep them chilled until ready

Simmer the Tomato Sauce:

Heat olive oil in a large skillet on medium Add the chopped garlic and cook gently for two minutes until the aroma is released stir constantly to prevent coloring

Create the Base Sauce:

Pour in canned tomatoes with a generous pinch of salt and pepper Simmer uncovered for ten minutes and use a wooden spoon to gently crush the tomatoes as they soften This makes a rustic chunky sauce

Combine with Mozzarella and Basil:

Add half of your chopped mozzarella and a handful of torn basil into the hot sauce Stir to combine so the cheese starts melting and the basil infuses

Cook the Gnocchi:

Meanwhile set a large pot of water on to boil and salt it well Carefully add gnocchi Once they float to the surface usually in two or three minutes scoop them out gently with a slotted spoon

Mix Gnocchi with Sauce:

Transfer the cooked gnocchi into the simmering tomato sauce Stir gently so every dumpling is coated If using a skillet that is safe for the oven keep everything in it If not move to an oven-proof baking dish

Bake until Golden and Bubbling:

Scatter the rest of the mozzarella on top of the saucy gnocchi Place the dish in the preheated oven and bake for twenty minutes Watch for a melted bubbling golden crust on top

Let Rest and Serve:

Allow the pan to sit for five minutes out of the oven so the cheese sets slightly Then scoop into bowls and top with extra basil if desired

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I love using extra basil from my windowsill and there is nothing more comforting than hearing everyone clamor for second helpings My sister always requests triple mozzarella and picks off the crusty bits from the pan

Storage Tips

Leftovers can be kept in an airtight container in the fridge for up to three days For best texture reheat gently covered in the oven so the cheese does not toughen You can also freeze before baking then thaw and bake when needed

Ingredient Substitutions

While pomodorini are classic you can use any high quality canned or jarred tomato product Crushed tomatoes or passata work as well If mozzarella is very watery let it drain before using A handful of grated parmesan on top before baking is always welcomed

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Serving Suggestions

This dish pairs perfectly with a green salad dressed with olive oil and lemon Hearty crusty bread helps scoop up every drop of sauce Round it out with a glass of red Italian wine or sparkling water with orange slices

Cultural Context

Gnocchi alla Sorrentina comes from the sun-drenched Amalfi Coast region You will find it bubbling away in ovens at family run trattorias all year round Its comforting nature and pure flavors are a taste of Italian home cooking at its finest I always remember how locals serve it right from the baking dish so everyone can help themselves

Frequently Asked Questions

→ What type of tomatoes work best for the sauce?

Pomodorini (cherry tomatoes) offer the best balance of sweetness and acidity. Alternatively, crushed tomatoes or passata can be used for a smooth texture.

→ Can I make this with store-bought gnocchi?

Yes, both homemade and store-bought potato gnocchi work beautifully in this dish, making it accessible for any skill level.

→ How do I prevent the gnocchi from becoming soggy when baked?

Boil the gnocchi only until they float, and bake at high heat to let the cheese melt while preserving the gnocchi’s texture.

→ What cheese is best for topping?

Use fresh mozzarella torn into pieces for maximum melt and stretch. Fior di latte is a classic choice.

→ Can I prepare Gnocchi alla Sorrentina ahead of time?

You can assemble it in advance, refrigerate, then bake just before serving for optimal flavor and texture.

→ Which herbs complement the dish?

Fresh basil adds a signature aroma; a sprinkle of oregano can provide extra depth if desired.