With the baked sorrentina gnocchi recipe, you can create a first course typical of Sorrento and the entire Campanian cuisine.
They are made with potato gnocchi, seasoned with sauce, mozzarella, parmesan, and basil.
According to tradition, they should be baked in a small earthenware pot (pignatiello), in which they should then be served immediately after their passage in the oven, which allows the formation of a delicious crust on the surface.
To prepare this dish, you can use store-bought gnocchi or decide to make them yourself.
Then you will need to cook the sauce with its typical aromas and get the right mozzarella.
It should not release water during cooking, so the ideal is mozzarella or let the regular mozzarella drain on a sieve.
For those who love potato gnocchi, this is the right recipe!
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 488.05 (Kcal)
- Carbohydrates 37.64 (g) of which sugars 1.55 (g)
- Proteins 17.09 (g)
- Fat 31.07 (g) of which saturated 14.75 (g)of which unsaturated 7.04 (g)
- Fibers 3.40 (g)
- Sodium 969.52 (mg)
Indicative values for a portion of 262 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 45.9 oz potato gnocchi
- 4.2 cups tomato sauce
- as needed extra virgin olive oil
- 1 clove garlic (large)
- as needed basil (fresh)
- 10.6 oz mozzarella (drained)
- 2.8 oz grated parmesan (or grana)
- as needed salt
Tools
- 1 Pot
- Pan large
- 1 Baking dish oven dish 12 x 8 inches
- 1 Skimmer
- 1 Colander
Steps
To make sorrentina potato gnocchi, if you intend to use homemade gnocchi instead of store-bought, make them according to the recipe found by clicking here.
Prepare the sauce by putting the tomato sauce on the fire with 1 glass of water and a peeled and slightly crushed garlic clove.
When boiling, salt and continue cooking for about half an hour or, in any case, until the sauce has thickened but not too reduced.
Add half a tablespoon of sugar to correct any acidity.
Turn off the heat and scent with fresh basil leaves and add an appropriate amount of oil. In a separate bowl, save a few spoonfuls of sauce to sprinkle on the surface.
Cut the mozzarella into cubes and if necessary, place it on a colander to drain.
Cook the gnocchi in a large pot containing plenty of salted water until they float, then remove them with a skimmer.
Let them fall either into the colander (if you fear you haven’t managed to eliminate all the cooking water) or directly into the pan containing the sauce.
Add more fresh basil, a generous handful of parmesan, and half of the mozzarella. Stir and turn on the heat for a couple of minutes.
Place the gnocchi in the baking dish you will use for baking.
According to tradition, a clay baking dish should be used.
Sprinkle with the sauce we had set aside, add a few sprigs of basil, the rest of the mozzarella, more parmesan, and another drizzle of oil.
Bake at 200 degrees with the grill function activated for about 15 minutes.
When a golden and crispy crust has formed, they can be removed from the oven.
The sorrentina gnocchi recipe is thus executed.
Storage
Store in the fridge, well-sealed in a container with an airtight lid, for a couple of days.
Store in the fridge, well-sealed in a container with an airtight lid, for a couple of days.
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