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Soft potato gnocchi baked in tomato sauce with melting mozzarella and basil.
Gnocchi alla Sorrentina comes from the Sorrento coast and is about as comforting as Italian food gets: soft potato gnocchi turned through a plain tomato and basil sauce, topped with mozzarella and baked until it bubbles and browns. With a bag of shop-bought gnocchi it pulls together fast enough for a midweek dinner.
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Prep 10 min
Cook 25 min
Total 35 min
Easy
Scale:
- 800g Potato gnocchi
- 2 x 400g tins Chopped Tomatoes
- 3 cloves, sliced Garlic
- large handful Fresh Basil
- 2 balls, torn Mozzarella
- 40g, grated Parmesan
- 2 tbsp Olive Oil
- 1 tsp Caster Sugar
- to taste Salt and pepper
Tags:
pasta gnocchi italian vegetarian bakedPreparation
- Heat the olive oil in a pan and gently fry the garlic for 1 minute, until fragrant but not coloured. Add the chopped tomatoes, sugar and seasoning.
- Let the sauce simmer for 12 to 15 minutes until thickened, then stir through most of the basil.
- Meanwhile, cook the gnocchi in boiling salted water until they float, about 1 to 2 minutes, then drain.
- Heat the oven to 200C/180C fan. Fold the gnocchi into the tomato sauce, then tip it into an ovenproof dish.
- Scatter over the torn mozzarella and grated Parmesan and bake for 12 to 15 minutes until golden and bubbling. Finish with the rest of the basil.
Tips from the ZestyPlate Kitchen
- Watch the gnocchi closely and scoop them out the moment they float; cook them longer and they go gluey.
- A pinch of sugar takes the sharp edge off tinned tomatoes.
- Choose a good fresh mozzarella and tear it by hand rather than slicing, which gives a better melt.
Frequently Asked Questions
You can, but decent shop-bought gnocchi is what keeps this a genuine weeknight option.
Yes. Stir some cooked Italian sausage or pancetta through the sauce.
Assemble it in the dish and refrigerate, then bake when you are ready, allowing a few extra minutes from cold.
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