Everyone in my house loves Gnocchi alla Sorrentina. Whether we make the gnocchi at home or buy them ready-made, everyone loves them, and they are convenient for me when I know I’ll be in a hurry at lunchtime. I can prepare them a few hours earlier and then just a few minutes in the oven and they are delicious again. If you need the basic gnocchi recipe you can find it here! You can also make this recipe with pumpkin gnocchi or potato and ricotta gnocchi!
Let’s get to work and prepare Gnocchi alla Sorrentina together.
If you like cheesy dishes, here are some recipes to try!
Cheesy baked rice
Cheesy pumpkin risotto
Cheesy zucchini risotto
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Gnocchi alla Sorrentina
- 1.75 lbs Potato gnocchi
- 2 cups Tomato sauce
- 1 tbsp chopped celery, carrot, and onion
- to taste Extra virgin olive oil
- to taste Salt
- 10.5 oz Mozzarella
- to taste Basil or oregano
- 1.5 oz Parmesan cheese (grated)
Tools
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- 1 Pan
- 1 Baking dish
Preparation
Prepare a mix of chopped celery, carrot, and onion and sauté it in a pan with a drizzle of olive oil, add the tomato sauce.
Add salt and chili pepper and let it reduce until you get a thick and flavorful sauce. Season with basil or oregano.
Boil the gnocchi in plenty of salted water and when they float, remove them from the water. Chop the cow’s or buffalo mozzarella.
Mix the gnocchi with the tomato sauce and mozzarella. Stir and place them in a baking dish with a drizzle of olive oil. Top with Parmesan cheese and a bit of oil. Bake at 392°F for about 20-25 minutes. Serve hot with the stretchy mozzarella.
