Cheesy and delicious Baked Sorrentina Gnocchi. The recipe I want to tell you about today is for a main course I haven’t prepared in a long time: Sorrentina Gnocchi. Potato gnocchi seasoned with a simple tomato sauce and lots of melted mozzarella. They are a main course of Campanian origin and more precisely from the Sorrentine Peninsula, prepared with typical Mediterranean ingredients such as tomato, mozzarella, and basil. I wanted to serve them in the classic individual terracotta dish also called “pignatiello.” They were a huge hit at my house! For the potato gnocchi you can choose to make them at home or simply buy them ready-made and make the dish very quickly. Don’t miss out on the recipe for Quick Baked Pasta and the recipe for Baked Pasta with Zucchini. Let’s hurry into the kitchen and prepare some delicious Baked Gnocchi with Mozzarella
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Portions: 4 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Energy 489.71 (Kcal)
- Carbohydrates 40.77 (g) of which sugars 1.90 (g)
- Proteins 19.27 (g)
- Fat 28.27 (g) of which saturated 16.43 (g)of which unsaturated 8.30 (g)
- Fibers 3.06 (g)
- Sodium 972.20 (mg)
Indicative values for a portion of 250 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 for Baked Gnocchi
- 2.2 lbs potato gnocchi
- 2 cups tomato sauce
- 9 oz mozzarella
- 1.75 oz grated parmesan cheese
- to taste extra virgin olive oil
- to taste salt
- 1 sprig basil
- 1 clove garlic
How to prepare Baked Sorrentina Gnocchi
Prepare the gnocchi following my Potato Gnocchi Recipe. Prepare the sauce: pour 2-3 tablespoons of extra virgin olive oil and a garlic clove into a saucepan. Let it lightly fry for a minute over low heat. Pour in the tomato sauce, half a cup of water, and a pinch of salt.
Let the tomato sauce cook over low heat for 10 minutes, stirring occasionally. At the end of cooking, remove the garlic clove and add some fresh basil leaves to the sauce. Once the sauce is done, cook the gnocchi. Drop them into the salted boiling water and scoop them out with a slotted spoon as soon as they rise to the surface. Place them in a bowl.
Mix the gnocchi with the sauce and stir well. Distribute half of the gnocchi into 4 baking dishes. Cover with lots of mozzarella cubes and finish with the remaining potato gnocchi. Add more mozzarella cubes on top and a generous sprinkle of grated parmesan cheese.
Cook the Sorrentina Gnocchi in a preheated static oven at 374°F for 10 minutes. Set the oven to grill for the last few minutes of cooking for an irresistible crust. Garnish with basil leaves
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prefer, you can prepare a single baking dish of gnocchi with the same doses and steps
Don’t miss the recipe for Stuffed Lasagna Bundles
