Gnocchi alla Sorrentina baked: how to make them perfect without the mozzarella releasing water
Gnocchi alla Sorrentina: the original recipe to make them melty and not soggy
Gnocchi alla Sorrentina are the essence of Mediterranean cooking: few but very high-quality ingredients that together create a magic of flavors.
It’s the quintessential Sunday dish, the one that pleases both adults and kids and fills the house with an intoxicating aroma of fresh basil and true tomato.
Preparing them following a few tips about oven temperature and the resting of the cheese turns a simple meal into a Costiera-style restaurant experience.
Whether you use homemade or store-bought gnocchi, with this guide you’ll get textbook gratination and a texture that will win every palate at first bite.
The most common problem when preparing gnocchi alla Sorrentina is the final texture: often, in the attempt to make the mozzarella stringy in the oven, the gnocchi keep cooking and become soft or, worse, stick together forming a single block.
Another dilemma concerns the sauce: if it’s too watery, the mozzarella releases its liquid and the dish turns into a soup. In this recipe we solve both problems: I’ll reveal the trick of quick double cooking and how to treat the mozzarella (or fiordilatte) so it gives a perfect stretch without flooding the baking dish. The result?
Whole gnocchi, wrapped in a dense, fragrant tomato sauce, with a golden gratin hiding an irresistible melty heart.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Gnocchi alla Sorrentina
- 21 oz potato gnocchi
- 3 cups tomato passata
- garlic (1 clove)
- basil (6 leaves)
- 9 oz mozzarella
- 3 oz Parmigiano Reggiano PDO (grated)
- salt (to taste)
- extra virgin olive oil (as needed)
The secret to perfect Gnocchi alla Sorrentina
In a large skillet, sauté the garlic clove with a generous drizzle of extra virgin olive oil (EVOO).
Pour in the tomato passata, season with salt and add a few basil leaves torn by hand (do not cut them with a knife to avoid oxidation).
Cover and let simmer gently for about 20 minutes: the sauce should reduce and become thick and velvety. At the end of cooking, remove the garlic.Bring a large pot of salted water to a boil. Drop in the gnocchi and wait for them to float to the surface.
Attention: as soon as they float, immediately scoop them out with a slotted spoon directly into the pan with the sauce. Do not wait longer to avoid overcooking them later in the oven.
Stir gently off the heat, adding more fresh basil.Take a baking dish (or individual terracotta dishes) and put half of the sauced gnocchi.
Spread half of the mozzarella, cut into cubes, and a generous sprinkle of Parmesan.
Cover with the remaining gnocchi and finish with the rest of the mozzarella and Parmesan.
Bake under the broiler/grill at maximum power (or 464°F) for about 5–10 minutes, until a golden crust forms and the cheese is completely melted.
Ingredients: notes and substitutions
Mozzarella: The secret is to use a good-quality fiordilatte (cow’s milk mozzarella). Tip: cut it into cubes at least one hour before and let it drain in a sieve in the refrigerator; it will lose excess water that would otherwise make the gnocchi too wet.
Tomato: Use a sweet, thick passata. If you prefer a more rustic taste, you can use canned peeled tomatoes crushed by hand.
Gnocchi: If you buy them, choose a good quality brand that holds up well to cooking.
Storage
Gnocchi alla Sorrentina can be stored in the refrigerator in an airtight container for up to 1 day.
Gnocchi can be frozen, but they must be raw and, of course, unseasoned. There’s no need to thaw them before cooking.
Variations
For a richer version, you can add cubes of fried eggplant (almost like alla Norma, but baked) or replace the mozzarella with smoked provola/provolone for a stronger flavor.
Tips
Always use the broiler function for the last minutes: the cooking must be very quick. The gnocchi are already cooked; the oven step only serves to melt the cheese and create the crust!
Can I use buffalo mozzarella?
Yes, but be careful: buffalo mozzarella releases much more water. You must slice it and let it drain for several hours before use, otherwise the baking dish will fill with liquid.
The gnocchi became gluey, why?
This happens if they are overcooked in the boiling water or if they remain too long in the oven at low temperatures. The oven heat must be strong and immediate.
Can I prepare them in advance?
You can prepare the sauce and drain the mozzarella in advance, but I recommend cooking the gnocchi and gratinating them only at the last moment.
