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Baked gnocchi alla sorrentina with a tomato and cheese sauce being picked up with a spoon.
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Gnocchi alla Sorrentina Recipe

This Italian tomato and fresh mozzarella gnocchi bake goes by the name gnocchi alla Sorrentina, hailing from Sorrentino in southwest Italy, this is pure comfort food!
Course Main Course
Cuisine Anglo Italian
Diet Vegetarian
Keyword baked gnocchi with tomatoes and fresh mozzarella, baked tomato mozzarella gnocchi, gnocchi alla mozzarella, gnocchi alla sorrentina
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2 Servings
Calories 893kcal
Author Brian Jones

Ingredients

  • 500 g Potato Gnocchi 18oz
  • 4 Garlic Cloves
  • 3 tablespoon Olive Oil
  • 275 g Tomato Passata 1 Cup
  • 75 ml Vegetable Stock ⅓ cup
  • 20 g Fresh Parsley 1 Packed Cup
  • ½ teaspoon Salt
  • ¼ teaspoon black pepper (freshly ground)
  • 125 g Fresh Mozzarella 4oz
  • 35 g Pecorino Cheese ⅓ Cup

Instructions

  • Peel the garlic cloves and bash them with a knife to increase their surface area.
  • Chop the parsley as finely as you can.
  • Heat a 28cm or 11" frying pan over a medium heat, add the olive oil to the pan and when hot, add the garlic cloves, cook for 2-3 minutes, stirring occasionally.
    Gnocchi Alla Sorrentina Process Shot 1 of 6
    • You want them to become a little golden at the edges.
  • Add the gnocchi to the pan, turn the heat up to medium-high and fry for 3-4 minutes, tossing regularly.
    Gnocchi Alla Sorrentina Process Shot 2 of 6
  • Add the passata, vegetable stock, salt, pepper and three-quarters of the chopped parsley, stir and reduce the heat to medium-low and cook for 3-4 minutes whilst you prepare the cheese.
    Gnocchi Alla Sorrentina Process Shot 3 of 6
  • Tear the mozzarella cheese into strips.
  • Grate the pecorino cheese.
  • Remove the garlic cloves, then divide the gnocchi between two 18cm by 12cm (7" by 5") baking dishes.
    Gnocchi Alla Sorrentina Process Shot 4 of 6
    • You could also use one 25cm by 20cm (10" by 8") baking dish.
  • Divide the mozzarella cheese between the two dishes, then sprinkle over the pecorino cheese and most of the remaining parsley (keep a little back for garnish).
    Gnocchi Alla Sorrentina Process Shot 5 of 6
  • Put the dish into the oven and cook for 15 minutes at 180°C or 350°F, then flash the gnocchi under a hot grill for 2-3 minutes to brown before serving.
    Gnocchi Alla Sorrentina Process Shot 6 of 6

Video

Nutrition

Serving: 1 | Calories: 893kcal | Carbohydrates: 101g | Protein: 32g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 68mg | Sodium: 3129mg | Potassium: 551mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2013IU | Vitamin C: 25mg | Calcium: 596mg | Iron: 12mg
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