Gnocchi alla sorrentina

Ingredients

• 2 teaspoonsextra-virgin olive oil
• 2garlic cloves
• 1/2onion
• to tastesalt
• 500 mlpassata
• 2 sprigsfresh basil
• to tasteground black pepper
• 400 ggnocchi
• 250 gmozzarella
• 75 ggrated Parmesan

Instructions

1. 1

   Soften the aromatics

   Heat 2 tablespoons of extra-virgin olive oil in a saucepan. Finely chop the 2 garlic cloves and 1/2 onion. Once the oil is hot, add the garlic and, before it browns, stir in the onion and a pinch of salt. Cook over a medium-low heat until the onion is translucent.

2. 2

   Simmer the sauce

   Add 500 ml passata and 1 sprig of basil to the pan. Season with salt and freshly ground black pepper to taste. Cook over a medium heat for 10 minutes, until the sauce has reduced slightly.

3. 3

   Add the cheese

   Take the pan off the heat and stir in half of the mozzarella, 125 g, cut into small pieces; set the rest aside. Add 1 tablespoon of the 75 g grated Parmesan and reserve the remainder.

4. 4

   Cook the gnocchi

   Bring a large pan of salted water to the boil and cook 400 g gnocchi for 2 minutes, until they float. Drain them, add them to the sauce and fold them in gently so they do not break.

5. 5

   Grill until golden

   Transfer the gnocchi and sauce to an ovenproof dish. Scatter the remaining mozzarella and grated Parmesan over the top. Grill at 200°C for 5 minutes, until the cheese is golden.

6. 6

   Serve straight away

   Serve the gnocchi alla sorrentina immediately.

What are gnocchi alla sorrentina?

This baked Italian dish pairs gnocchi with tomato sauce, mozzarella, Parmesan and basil. Its name points to Sorrento, in southern Italy, where tomato, cheese and basil are familiar flavours.

This version brings the ingredients together in a pan first, then finishes them under the grill. That brief final step melts and browns the cheese while keeping the gnocchi coated in sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 728 calories, 51g protein, 58g carbs, 39g fat.

The gnocchi provide most of the carbohydrates, while mozzarella, Parmesan and olive oil contribute much of the fat; the cheeses also supply protein. Pair a portion with a green salad or vegetables to add freshness and balance the meal.

Building the tomato sauce

Aromatics: cook the garlic briefly, then add the onion and let it soften until translucent. Keeping the heat moderate helps prevent the garlic from browning before the onion is ready.

Tomato and basil: simmer the passata for 10 minutes so it reduces slightly, then season to taste. The basil infuses the sauce as it cooks.

Handling the cheese

For the sauce: stir in half the mozzarella and a tablespoon of Parmesan off the heat. This gives the gnocchi a cheesy coating before they go into the ovenproof dish.

For the topping: keep the remaining mozzarella and Parmesan for the final layer. Spread them over the dish so the cheese can melt and turn golden under the grill.

Cooking the gnocchi

Boil the gnocchi in plenty of salted water for 2 minutes, stopping when they float. Drain them promptly so they are ready to mix with the sauce.

Fold them in gently rather than stirring vigorously. This helps keep the pieces intact as they become coated.

Grilling and checking doneness

Set the grill to 200°C and cook the assembled dish for 5 minutes. Watch for the cheese to melt and develop golden patches; the stated time is short, so keep an eye on it.

The gnocchi have already been boiled before grilling. Serve once the topping is golden, rather than leaving the dish under the grill for longer than needed.

Serving the dish

Bring the ovenproof dish to the table and serve the gnocchi straight away, while the mozzarella is still melted. A simple green salad or plainly dressed vegetables make a fresh contrast to the rich tomato-and-cheese sauce.

The recipe uses fresh basil in the sauce; if you have a reserved sprig, it can be served alongside the dish.

Recipe notes & tips

• Keep the garlic moving and add the onion before it browns.
• Let the sauce reduce for the full 10 minutes so it clings well to the gnocchi.
• Salt the boiling water before adding the gnocchi.
• Drain the gnocchi as soon as they float after 2 minutes.
• Fold the gnocchi into the sauce gently to avoid breaking them.
• Watch closely under the grill, as the cheese can brown quickly.

Variations

• Extra basil: add a few fresh leaves when serving.
• More pepper: finish with a little freshly ground black pepper.
• Cheesier topping: adjust the topping proportions while keeping the cheese quantities you prefer.
• Vegetable side: serve with a green salad or cooked vegetables.
• Individual dishes: divide the gnocchi and sauce among smaller ovenproof dishes before grilling.

Common mistakes to avoid

• Browning the garlic: add the onion before the garlic takes on colour.
• Skipping the reduction: simmer the sauce for 10 minutes so it thickens slightly.
• Overcooking the gnocchi: drain them when they float after 2 minutes.
• Rough mixing: fold the gnocchi into the sauce gently to keep them whole.
• Uneven topping: distribute the reserved mozzarella and Parmesan over the whole surface.
• Leaving the grill unattended: check during the 5-minute finish and serve when the cheese is golden.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in an ovenproof dish until piping hot; the gnocchi may soften and the cheese topping may not be as crisp as when freshly grilled.

Frequently asked questions