Gnocchi alla Sorrentina

Name: Gnocchi alla Sorrentina
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Campana
Ingredients: 800 g fresh potato gnocchi; 700 g tomato passata; 250 g fior di latte; 50 g parmigiano reggiano; 30 ml Extra virgin olive oil; 1 clove Garlic; 10 leaves Fresh basil; 5 g Fine sea salt

Tender potato gnocchi baked in a fragrant tomato and basil sauce, topped with melted fior di latte cheese until bubbling and golden.

🇮🇹Italy· Campania

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 4
Difficulty: Easy
Calories: 540 kcal

Ingredients

0 of 8 gathered

Servings

800 g fresh potato gnocchi — fresh or high-quality packaged
700 g tomato passata — smooth sieved tomatoes, preferably San Marzano
250 g fior di latte — fresh cow's milk mozzarella, diced and well drained
50 g parmigiano reggiano — finely grated
30 ml Extra virgin olive oil — about 2 tablespoons
1 clove Garlic — peeled and lightly crushed
10 leaves Fresh basil — torn by hand
5 g Fine sea salt — plus extra for pasta water

Equipment

•large saucepan
•large pot
•slotted spoon
•colander
•ovenproof baking dish
•wooden spoon

Nutrition

Per serving, approximate

Calories: 540 kcal
fat: 20 g
carbs: 68 g
fibre: 5 g
protein: 22 g
calories: 540 kcal

Instructions

1
Heat the olive oil and crushed garlic in a saucepan over medium heat until fragrant.
2
Pour in the tomato passata and add half the torn basil leaves with a pinch of salt.
3
Simmer the sauce gently for twenty minutes until slightly reduced, then remove and discard the garlic clove.
4
Preheat your oven to 200 degrees C.
5
Bring a large pot of salted water to a rolling boil over high heat.
6
Add the gnocchi to the boiling water and cook until they float to the surface.
7
Lift the floating gnocchi immediately with a slotted spoon directly into the warm tomato sauce.
8
Fold the gnocchi gently through the sauce with the remaining fresh basil leaves.
9
Spoon half the coated gnocchi into an ovenproof baking dish and scatter over half the diced fior di latte.
10
Cover with the remaining gnocchi, then top with the rest of the fior di latte and grated Parmigiano Reggiano.
11
Bake for fifteen minutes until the cheese is completely melted, bubbling, and lightly golden on top.

Chef's tips

Drain the diced fior di latte in a sieve for at least thirty minutes before assembling to prevent excess whey from making the sauce watery. Remove the gnocchi the moment they float so they retain their shape during baking.

Ingredient substitutions

fior di latte → fresh buffalo mozzarella, drained thoroughly to remove excess moisture
Parmigiano Reggiano → aged Pecorino Romano for a sharper, saltier crust

Storage

Store leftovers in an airtight container in the fridge for up to two days.

Reheating

Reheat in an oven preheated to 180 degrees C for fifteen minutes until heated through and bubbling.

Common mistakes to avoid

•Failing to drain the fresh cheese, which releases liquid and creates a watery tomato sauce.
•Overboiling the gnocchi before baking, causing them to turn mushy in the oven.
•Baking at too low a temperature, which softens the pasta rather than caramelising the cheese.

Serving suggestions

Serve directly from the hot baking dish with extra fresh basil leaves scattered over top.Pair with a crisp green salad dressed with lemon and olive oil to cut through the richness.Serve alongside a chilled glass of Campanian white wine such as Greco di Tufo or Fiano di Avellino.