If you’re looking for the happiness dish, you’ve found it. Gnocchi alla Sorrentina is the magical answer to the question: “What can we make today that everyone will love?”. It is the quintessential Sunday dish, but with a secret: it’s incredibly quick.
You don’t have to wait for the weekend to enjoy such a treat.
Thanks to its fast preparation, it’s the perfect first course to bring to the table any day of the week, from Monday to Friday. Whether it’s a rushed Tuesday with a thousand commitments or a Thursday night when you want something indulgent but have zero time to waste, this recipe saves dinner in less than 20 minutes. Why do kids and adults love it so much?
There isn’t a child (or adult!) who can resist the call of stringy fior di latte mozzarella. While the top crust becomes golden and crispy under the grill, the center of the dish remains a cloud of sweet tomato and melted cheese.
The “Wow” moment: When you bring the baking dish to the table and scoop in, that endless strand of mozzarella is the official signal that lunch is served. It’s pure joy that brings generations together in one bite.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For this recipe I chose to use 2.2 lbs of fresh potato gnocchi: the perfect amount for a family Sunday lunch that will satisfy everyone. The secret for a great result is to use a very thick tomato passata and a well-drained fior di latte mozzarella, so you get a perfect gratin without releasing water into the baking dish.
- 2.2 lbs potato gnocchi
- 3 1/3 cups tomato passata
- 14 oz mozzarella (fior di latte)
- 3.5 oz grated Parmesan (Parmigiano Reggiano)
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Tools
- Air Fryer
Read my review of the COSORI 7-in-1 Dual Blaze TwinFry 10 L air fryer: https://shopping.giallozafferano.it/friggitrice-ad-aria-cosori-7in1-dual-blaze-twinfry-da-10-litri
Steps
1. The Sauce: In a large skillet, heat the oil with the garlic. Pour in the passata, season with salt and cook over low heat for 15-20 minutes.
2. Cooking the Gnocchi: Drop the gnocchi into boiling salted water. As soon as they rise to the surface (about 2 minutes), drain them.
Take your favorite baking dish. Start by spreading a little sauce and a drizzle of extra virgin olive oil on the bottom: this will prevent sticking and add extra flavor.
Now it’s time to layer:
Pour in the first half of the gnocchi and spread them out well.
Cover with a good handful of mozzarella (you can dice it or pull it apart with your hands for a more rustic touch), sauce and a sprinkle of Parmesan.
Cover with the remaining gnocchi and finish with the last portion of mozzarella, sauce and Parmigiano Reggiano DOP.
For the final gratin: Preheat the oven well to 428°F on the grill setting. Bake the dish for about 5-10 minutes: watch the mozzarella, it should turn golden and form that delicious crust. Serve immediately, piping hot and super stringy. You’ll make a great impression at the table!✨ Quick alternative: in the Air Fryer
If you prefer not to turn on the oven or want an even faster gratin, you can use the air fryer.
Just use a tray that fits comfortably in the basket and set it to 392°F for about 5 minutes. Thanks to the power of the TurboBlaze, you’ll get a crispy crust and a gooey center in half the time. It’s the perfect solution when you’re in a hurry but don’t want to sacrifice flavor!
How to store Gnocchi alla Sorrentina
Although they’re so good it’s unlikely even one will be left, here’s how to handle leftovers:
In the refrigerator: You can store them in an airtight container for 1-2 days at most. To bring them back to being stringy, heat for a few minutes in the microwave or again in the air fryer at 356°F.
Tips
Mozzarella is key: As mentioned, use a good quality fior di latte mozzarella. If it’s very fresh, cut it into cubes an hour before and let it drain in a colander: you’ll avoid the white whey that can “water down” the sauce in the oven.
Don’t overcook the gnocchi: Remember that the gnocchi will continue to cook slightly in the oven (or in your Cosori TurboBlaze). Drain them as soon as they just start to float, they should still be slightly “firm”.
The sauce should be thick: Don’t use a passata that is too watery.
