Gnocchi alla Sorrentina

Name: Gnocchi alla Sorrentina
Yield: 4 servings
Cuisine: Italian
Ingredients: 800g potato gnocchi; 700g tomato passata or peeled tomatoes; 1 garlic clove; 250g fior di latte mozzarella, diced; Parmigiano Reggiano, grated; A handful of fresh basil; Extra virgin olive oil

Gnocchi alla sorrentina/NYOK-kee ah-lah sor-ren-TEE-nah/

Also known as: Sorrento-Style Gnocchi, Baked Gnocchi with Tomato and Mozzarella

About this dish

Soft potato gnocchi baked in a simple tomato and basil sauce with melting mozzarella until bubbling.

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Ingredients

🥔800g potato gnocchi

🍅700g tomato passata or peeled tomatoes

🧄1 garlic clove

🧀250g fior di latte mozzarella, diced

🧀Parmigiano Reggiano, grated

🌿A handful of fresh basil

🫒Extra virgin olive oil

Method

Serves 4

Fry the garlic in oil, add the tomatoes and simmer for 20 minutes with basil.

Cook the gnocchi until they float, then drain.

Toss with the sauce and half the mozzarella.

Put into baking dishes and top with the rest of the mozzarella and Parmigiano.

Bake at 220°C (425°F) until bubbling, and top with fresh basil.

✓ What Makes it Authentic

Gnocchi alla sorrentina comes from Sorrento near Naples and is a classic Sunday dish in Campania, served in individual terracotta dishes.

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Gnocchi alla Sorrentina

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