Gnocchi alla Sorrentina (Baked Gnocchi with Tomato, Mozzarella and Basil)
Why this recipe works
- Simple, layered flavour: Garlic, tomato passata, parmesan and basil create a clear Italian flavour base without needing a long-cooked sauce.
- Melting cheese finish: Mozzarella softens into the gnocchi while parmesan helps the top develop golden, savoury spots in the oven.
- Fast baked comfort food: The gnocchi only need a brief boil before baking, keeping the dish rich and satisfying without a long cooking time.
Get the most out of this recipe
Authenticity notes
- Campanian style: Gnocchi alla Sorrentina is closely associated with Sorrento and Campania, where tomato, mozzarella and basil are classic partners.
- Homely rather than elaborate: The dish is defined by a simple tomato sauce and baked cheese topping, not by a heavy ragù or complex seasoning.
Ingredient notes
- Use a smooth passata: Tomato passata gives the sauce a glossy, even coating that clings well to the gnocchi.
- Check the mozzarella: If the mozzarella is very wet, pat it dry before baking so the topping melts and browns more cleanly.
Common mistakes
- Do not overboil the gnocchi: Once the gnocchi float, they only need a short extra moment before draining; cooking them too long can make them collapse in the bake.
- Avoid browning the garlic: Let the garlic become fragrant but not coloured, as browned garlic can give the tomato sauce a bitter edge.
- Keep excess water out: Drain the gnocchi well before mixing with the sauce so the finished bake stays saucy rather than watery.
Make-ahead tips
- Reheat gently: Reheat leftovers in a 200°C (390°F) oven until piping hot, or microwave in short bursts, stirring once for even heating.
- Best freshly baked: The texture is at its best soon after baking, when the gnocchi are soft and the cheese is still molten.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Put a large pan of well-salted water on to boil for the gnocchi.
- Warm the olive oil in a saucepan over medium heat. Add the garlic and cook for 30–60 seconds until fragrant but not coloured.
- Stir in the passata, salt and pepper. Simmer gently for 8–10 minutes until slightly thickened, then remove from the heat.
- Cook the gnocchi in the boiling water until they float, then give them 30 seconds more. Drain well in a colander.
- Tip the gnocchi into the tomato sauce and toss gently to coat. Spoon into a baking dish, then scatter over the mozzarella and finish with the parmesan.
- Bake for 12–15 minutes until bubbling and the cheese is melted with golden spots. Rest for 2 minutes, then tear over the basil and serve hot.
Recipe notes
Tips
- Drain the gnocchi thoroughly so the sauce stays glossy rather than watery.
- If the mozzarella is very wet, pat it dry before topping so it browns more readily.
- If you are pregnant, elderly, or immunocompromised, ensure the dish is baked until piping hot throughout.
Substitutions
- Replace Mozzarella with Fresh mozzarella for a softer, creamier topping.
- Replace Parmesan with Pecorino romano cheese for a sharper, saltier finish.
Storage
- Refrigerate up to 2 days
- Cool, cover and refrigerate. Reheat in a 200°C (390°F) oven until piping hot, or microwave in short bursts, stirring once to heat evenly.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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