Gnocchi alla Sorrentina (Baked Gnocchi with Tomato, Basil and Mozzarella)
Why this recipe works
- Simple, layered flavour: Garlic-infused olive oil, tomato passata and fresh basil create a clean sauce that lets the gnocchi and cheese stand out.
- Melting cheese finish: Mozzarella softens into the sauce while Parmigiano-Reggiano adds a savoury, lightly browned top.
- Comforting but unfussy: The gnocchi cook briefly in the sauce before baking, keeping the method straightforward and the final dish generous.
Get the most out of this recipe
Texture tips
- Keep the gnocchi tender: Simmer the gnocchi only until heated through and coated in sauce; extended cooking can make them too soft before baking.
- Encourage browning: Pat the mozzarella dry before adding it so the top browns in spots rather than releasing too much liquid.
Ingredient notes
- Use good passata: With so few ingredients, a smooth, well-seasoned tomato passata gives the sauce its main depth and sweetness.
- Choose the right mozzarella: Fresh mozzarella gives a softer, creamier finish, while a lower-moisture mozzarella will brown more readily.
- Add basil fresh: Fresh basil suits the clean tomato sauce best; add most of it off the heat to preserve its aroma.
Make-ahead tips
- Make the sauce in advance: The tomato and basil sauce can be prepared ahead, then reheated gently before adding the gnocchi and baking.
- Reheat until bubbling: Warm leftovers in a 200°C (390°F) oven until piping hot throughout, adding a little water if the sauce has thickened.
- Freeze in portions: Cool completely, freeze in portions, then defrost overnight in the fridge before reheating thoroughly.
Authenticity notes
- Sorrento-style simplicity: This dish is associated with Sorrento and the surrounding Campanian cooking tradition, where tomato, basil and mozzarella are used simply and generously.
- Served from the baking dish: It is typically brought to the table hot and bubbling, making it a practical family-style main rather than a plated restaurant dish.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Put the olive oil in a saucepan over medium heat, then add the garlic and cook for 30 to 60 seconds until fragrant but not coloured.
- Pour in the passata and stir in the fine sea salt. Simmer gently for 10 minutes, stirring occasionally, then tear in most of the basil leaves and remove from the heat.
- Add the gnocchi to the sauce and return the pan to a gentle simmer. Cook for 2 to 3 minutes, just until the gnocchi are heated through and coated well in the sauce.
- Tip the gnocchi and sauce into a baking dish. Tear the mozzarella over the top and finish with an even layer of parmesan.
- Bake for 15 to 18 minutes until bubbling and browned in spots. Rest for 5 minutes, then scatter over the remaining basil and serve hot.
Recipe notes
Tips
- Keep the sauce at a gentle simmer when the gnocchi go in, so they warm through without breaking up.
- For a better crust, pat the mozzarella dry before tearing it over the top.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the dish is baked until piping hot throughout.
Substitutions
- Replace Mozzarella with Fresh mozzarella for a softer, creamier topping.
- Replace Fresh basil with Fresh oregano for a more peppery, herbal finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat in a 200°C (390°F) oven until piping hot and bubbling; add a splash of water if the sauce looks dry. Freeze in portions for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 3 servings
- Total time: 50min (25min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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