Gnocchi alla Sorrentina is simply wonderful. It’s flavorful and delicate, it has plenty of healthy vegetables, it’s super comforting, and it’s easy to make! Plus, it is vegetarian! Trust us, it will become a home favorite.
The tomatoes play a big role in the gnocchi alla Sorrentina recipe, so try to use a brand of canned tomatoes that you know and like. Our favorite brand is Mutti, from Italy. It is a tad more expensive than generic brands, but the quality is great and, perhaps most important, consistent. (We aren’t sponsored by the brand, we just like it.)
Gnocchi are little pasta dumplings made of wheat flour, egg and potatoes. They are soft and chewy and, as with most pastas, work particularly well when mixed with sauce. While you can definitely be adventurous and make your own, store-bought gnocchi are usually pretty good and perfect for a homemade meal. Also, in case there are vegans at the table, you may be able to find vegan gnocchi.
Gnocchi can be a bit deceitful! They are very hearty and will make you satiated sooner than you expect, so it’s better to serve smallish portions. Also, a fresh salad on the side works wonders to balance your meal.
If you don’t have a cast iron skillet or a pan that can go into the oven, don’t worry! Just transfer the gnocchi to a baking dish before adding the mozzarella cheese, and then bake until the cheese melts and browns. Enjoy your gnocchi alla Sorrentina!
Ingredients
- 1 lb. gnocchi
- 1 (medium) yellow onion
- 2 garlic cloves
- 1 can chopped tomatoes
- 7 oz cherry tomatoes
- 2 oz sun-dried tomatoes
- 9 oz mozzarella cheese
- 4 sprigs fresh basil
- Salt & pepper
Instructions
- Chop finely the onion, garlic, sun-dried tomatoes, basil stalks and half of the basil leaves.
- Preheat the oven to 350 ℉ (180 ℃) with convection (fan).
- In a cast iron skillet or a pan that can go into the oven, add 2 tbsp of the oil from the sun-dried tomatoes and fry the onions until they are soft.
- Add the garlic and fry for 30 seconds. Then add the basil stalks and cherry tomatoes and cook for two minutes.
- Add the canned tomatoes, salt and pepper, half a can of water and stir together. Let simmer for 5 minutes.
- Add the gnocchi and the chopped basil leaves and stir in gently.
- Tear or chop the mozzarella into large chunks and scatter on the gnocchi.
- Put the skillet in the oven and bake for 15-20 minutes. Done! Garnish with the rest of the basil leaves.
Notes
- The recipe is for 4 servings.
- Prep time: 5 minutes.
- Cooking time: 30 minutes.
- If you don’t have a cast iron skillet or a pan that can go into the oven, transfer the gnocchi to a baking dish before adding the mozzarella cheese.
Similar recipes
If you like the gnocchi alla Sorrentina, you may also like the following recipes:
- Gnocchi with Gorgonzola and spinach
- Hungarian mushroom soup
- Creamy bacon and spinach gnocchi
- Creamy chicken and mushroom pasta
- Asparagus, prosciutto and mozzarella rolls
- Egg and spinach pie
- Tortellini and Italian sausage soup
Gnocchi alla Sorrentina
Ingredients
- 1 lb. gnocchi
- 1 yellow onion medium
- 2 garlic cloves
- 1 can chopped tomatoes
- 7 oz cherry tomatoes
- 2 oz sun-dried tomatoes
- 9 oz mozzarella cheese
- 4 sprigs fresh basil
- Salt & pepper
Instructions
- Chop finely the onion, garlic, sun-dried tomatoes, basil stalks and half of the basil leaves.
- Preheat the oven to 350 ℉ (180 ℃) with convection (fan).
- In a cast iron skillet or a pan that can go into the oven, add 2 tbsp of the oil from the sun-dried tomatoes and fry the onions until they are soft.
- Add the garlic and fry for 30 seconds. Then add the basil stalks and cherry tomatoes and cook for two minutes.
- Add the canned tomatoes, salt and pepper, half a can of water and stir together. Let simmer for 5 minutes.
- Add the gnocchi and the chopped basil leaves and stir in gently.
- Tear or chop the mozzarella into large chunks and scatter on the gnocchi.
- Put the skillet in the oven and bake for 15-20 minutes. Done! Garnish with the rest of the basil leaves.
Notes
- If you don’t have a cast iron skillet or a pan that can go into the oven, transfer the gnocchi to a baking dish before adding the mozzarella cheese.