Italian · Pasta
Gnocchi alla Sorrentina
Italian potato dumplings baked with tomato sauce and mozzarella
The Method
Instructions
First things first, you can either make your own potato gnocchi from scratch if you're feeling adventurous, or grab a good quality store bought batch to save time. Either way, bring a large pot of salted water to a gentle boil. Drop the gnocchi in and watch carefully; they're done as soon as they float up to the surface, which usually takes just a couple of minutes. Scoop them out with a slotted spoon and set them aside to drain.
Next, let's create that dreamy tomato sauce. In a pan, gently warm some olive oil over medium heat and add minced garlic. Let it cook slowly until fragrant,don't rush this step or you'll lose the subtle sweetness of the garlic. Then, stir in your San Marzano tomatoes, breaking them up gently with your spoon. Add a handful of fresh basil leaves and let everything simmer on low heat, allowing those flavors to meld together into a rich, comforting sauce.
Now, toss your cooked gnocchi right into the sauce, giving everything a good, gentle stir so the gnocchi are well coated in that glorious tomato and basil goodness. Next, transfer this mixture into a baking dish, spreading it out evenly so every bite gets a bit of that saucy magic.
Top the gnocchi with generous slices of fresh mozzarella and a good sprinkle of parmesan cheese. This is where the dish really starts to come alive, with the cheese ready to melt into gooey, golden perfection. Pop the baking dish into a preheated oven at 400 degrees Fahrenheit . Bake it until the cheese is melted, bubbly, and just starting to brown on top,this usually takes around 15 to 20 minutes.
Once it's out of the oven, let it rest for a minute or two. Then, garnish with a few fresh basil leaves for that vibrant pop of color and fresh herbal aroma. Serve it warm and enjoy the comforting, cheesy, tomatoey deliciousness of Gnocchi alla Sorrentina with friends or family.
Next, let's create that dreamy tomato sauce. In a pan, gently warm some olive oil over medium heat and add minced garlic. Let it cook slowly until fragrant,don't rush this step or you'll lose the subtle sweetness of the garlic. Then, stir in your San Marzano tomatoes, breaking them up gently with your spoon. Add a handful of fresh basil leaves and let everything simmer on low heat, allowing those flavors to meld together into a rich, comforting sauce.
Now, toss your cooked gnocchi right into the sauce, giving everything a good, gentle stir so the gnocchi are well coated in that glorious tomato and basil goodness. Next, transfer this mixture into a baking dish, spreading it out evenly so every bite gets a bit of that saucy magic.
Top the gnocchi with generous slices of fresh mozzarella and a good sprinkle of parmesan cheese. This is where the dish really starts to come alive, with the cheese ready to melt into gooey, golden perfection. Pop the baking dish into a preheated oven at 400 degrees Fahrenheit . Bake it until the cheese is melted, bubbly, and just starting to brown on top,this usually takes around 15 to 20 minutes.
Once it's out of the oven, let it rest for a minute or two. Then, garnish with a few fresh basil leaves for that vibrant pop of color and fresh herbal aroma. Serve it warm and enjoy the comforting, cheesy, tomatoey deliciousness of Gnocchi alla Sorrentina with friends or family.
Pairs Well With
