Gnocchi alla sorrentina is a dish that embodies all the warmth and simplicity of Campanian cuisine. Soft potato gnocchi dive into an embrace of basil-scented tomato sauce, enriched with layers of melting mozzarella and a sprinkle of parmesan. The final oven gratin gives an irresistible golden crust.
I propose the recipe to prepare excellent homemade gnocchi. If you want to try the air fryer version: gnocchi alla sorrentina in air fryer.
You can find more delicious recipes made with gnocchi below:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
Ingredients
- 22 cups tomato passata
- 2.2 lbs potato gnocchi
- Half onion
- 3 leaves basil
- 2.5 oz grated parmesan
- 10.5 oz fiordilatte
- to taste extra virgin olive oil
Tools
- 1 Baking Dish
- 1 Casserole
- 1 Slotted Spoon
Steps for Gnocchi alla Sorrentina
First, prepare the sauce to dress the gnocchi. In a casserole, pour 3-4 tablespoons of oil, add the finely chopped onion and let it brown. Then add the tomato passata, basil leaves and salt. Cover the casserole with a lid and let it cook for 30-35 minutes.
In the meantime, put a pot with plenty of salted water on the stove and bring it to a boil. When a few minutes are left until the end of the sauce’s cooking, start cooking the gnocchi. Add a few at a time (about 7-9 oz); when they float to the surface, drain them with a slotted spoon, transfer them to a bowl and dress them with the sauce.
When all the gnocchi are cooked and dressed, add a handful of grated parmesan and mix. Cut the fiordilatte into cubes. Take a baking dish or a tray, pour some sauce on the bottom, add half of the gnocchi and distribute them evenly. Add 2/3 of the fiordilatte, a handful of parmesan, and a bit more sauce. Cover with the remaining gnocchi, sprinkle the surface with sauce, a generous handful of parmesan, and the remaining fiordilatte.
Bake the gnocchi alla sorrentina in a preheated static oven at the highest temperature (428-482°F), set the grill mode, and cook for 5-10 minutes, until the mozzarella is completely melted and a beautiful golden crust is formed.
Your gnocchi are ready to be served. Enjoy your meal!
Storage and Tips for Gnocchi alla Sorrentina
You can store the gnocchi alla sorrentina in the refrigerator, inside an airtight container, for a couple of days. When ready to eat, reheat them in the oven for a few minutes, just until the mozzarella melts.
If you have small casseroles, you can use them for individual servings, distributing about 9 oz of gnocchi for each.
