Gnocchi alla Sorrentina

Ingredients

• 680 g (1½ lb)potato gnocchi, homemade or shop-bought
• 454 g (1 lb)cherry tomatoes
• 315 ml (1⅓ cups)tomato passata
• 225 g (2 cups)fresh mozzarella, shredded or cut into small cubes
• 1garlic clove, minced
• 1 bunchfresh basil leaves
• 45 ml (3 tablespoons)extra-virgin olive oil
• to tastesalt and pepper

Instructions

1. 1

   Prepare the pan

   Fill a large pot with water, add a good pinch of salt and set it over a medium-high heat. Preheat the oven grill.

2. 2

   Soften the garlic

   Warm the olive oil in an ovenproof pan over a medium heat. Add the garlic and sauté until fragrant.

3. 3

   Cook the tomatoes

   Add the cherry tomatoes and sauté for about 5 minutes, crushing some with the back of a spoon so they burst.

4. 4

   Season the sauce

   Pour in the passata and season to taste with salt and pepper.

5. 5

   Add the basil

   Tear the basil leaves by hand, add them to the pan and mix well.

6. 6

   Simmer the sauce

   Turn the heat to low and simmer for about 5 minutes, stirring from time to time, until the sauce thickens slightly.

7. 7

   Cook the gnocchi

   Meanwhile, cook the gnocchi according to the packet instructions.

8. 8

   Combine with sauce

   Drain the cooked gnocchi, add it to the pan of tomato sauce and toss until well coated.

9. 9

   Mix in mozzarella

   Add two-thirds of the mozzarella and mix it in gently.

10. 10

    Add the topping

    Scatter the remaining mozzarella over the top and add a few basil leaves.

11. 11

    Grill until golden

    Place the pan under the grill until the mozzarella on top is bubbly and lightly golden.

What is gnocchi alla Sorrentina?

Gnocchi alla Sorrentina is an Italian baked pasta-style dish associated with Sorrento, in southern Italy. Potato gnocchi are coated in tomato sauce, layered with mozzarella and finished under the grill.

This version uses both passata and cherry tomatoes for a sauce with a smooth base and bursts of fresh tomato. Cooking and serving it in an ovenproof pan keeps the process simple.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 22g protein, 74g carbs, 25g fat.

The gnocchi provide most of the carbohydrates, while mozzarella and olive oil contribute much of the fat; the cheese also supplies a substantial share of the protein. Pair a serving with a generous green salad or other vegetables to add freshness and balance the plate.

Choosing the ingredients

Gnocchi: Homemade or shop-bought potato gnocchi both work here. Follow the packet directions if using a packaged variety, as cooking times can differ.

Tomatoes: Passata gives the sauce body, while cherry tomatoes bring juicy pieces and a fresher flavour. Use ripe tomatoes so they soften and burst readily in the pan.

Mozzarella: Fresh mozzarella melts into soft, stretchy pockets. Cut it into small cubes or shred it so it distributes through the gnocchi and melts evenly on top.

Building the tomato sauce

Garlic: Let the minced garlic become fragrant in the oil, but take care not to let it brown, which can make its flavour harsh.

Cherry tomatoes: Crush only some of the tomatoes with the back of a spoon. This releases their juices while leaving other pieces intact.

Basil: Tear the leaves by hand and stir them into the sauce. A few extra leaves on top add a fresh finish after baking.

Getting the texture right

Sauce: A short, gentle simmer lets the passata and tomato juices come together. Stop when the sauce has thickened slightly; it should still coat the gnocchi easily.

Gnocchi: Cook them just as the packet instructs, then drain and toss them with the sauce. Avoid leaving them sitting in the water after they are done, as they can become overly soft.

Cheese: Stir in two-thirds of the mozzarella gently to keep the gnocchi intact. The remaining cheese should be spread over the surface for a bubbly, lightly golden top.

Timing the cooking

Start heating the water and preheat the grill while you begin the sauce. The sauce simmers for about 5 minutes, giving you time to cook the gnocchi alongside it.

Use an ovenproof pan for the sauce so you can add the gnocchi and finish the dish under the grill without transferring it. Keep an eye on the topping, as the grill can brown mozzarella quickly.

What to serve alongside

A crisp green salad makes a fresh counterpoint to the rich tomato and mozzarella. Dress it simply so its flavours do not compete with the basil.

Crusty bread is useful for scooping up any sauce left in the pan. If serving a side, keep it ready before the gnocchi goes under the grill so the cheese can be enjoyed while hot.

Recipe notes & tips

• Use an ovenproof pan that is large enough to hold the sauce and gnocchi without crowding.
• Have the mozzarella portioned before you start, so the pan can go under the grill as soon as it is assembled.
• Salt the cooking water well, but taste the sauce before adding more seasoning.
• Tear the basil just before adding it to keep the leaves from bruising too much.
• Watch the pan closely under the grill and take it out once the cheese is bubbly and lightly golden.

Variations

• Add chilli: Stir a pinch of chilli flakes into the garlic and oil for gentle heat.
• Use plum tomatoes: Swap the cherry tomatoes for chopped ripe tomatoes and cook until softened.
• Add Parmesan: Scatter a little finely grated Parmesan over the mozzarella before grilling.
• Make it more herby: Add a few oregano leaves alongside the basil.
• Use a baking dish: Transfer the sauced gnocchi to an ovenproof dish if your pan is not suitable for the grill.

Common mistakes to avoid

• Burning the garlic: Keep the heat moderate and add the tomatoes as soon as the garlic smells fragrant.
• Overcooking the gnocchi: Follow the packet directions and drain them promptly once cooked.
• Watery sauce: Simmer it until slightly thickened before adding the gnocchi.
• Breaking the gnocchi: Toss gently after adding them to the sauce and when mixing in the cheese.
• Over-browning the topping: Stay by the grill and remove the pan as soon as the mozzarella is bubbly and lightly golden.

How to store

Cool leftovers promptly, cover and refrigerate for up to 2 days. Reheat in an ovenproof dish until piping hot throughout, covering loosely if the cheese browns before the centre is hot; the gnocchi may soften after storage.

Frequently asked questions