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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Baked gnocchi alla sorrentina in a pan

Gnocchi Alla Sorrentina

Posted by: Ari Laing

Gnocchi alla Sorrentina is Italian comfort food at its finest! Soft, delicate potato dumplings are cooked in a flavorful tomato sauce with basil, tons of fresh mozzarella cheese, and grated Parmigiano Reggiano. It's thick, rich, cheesy, and easy enough to make on a weeknight! GF, Vegetarian

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Posted by: Ari Laing
Baked gnocchi alla sorrentina in a pan
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Gnocchi Alla Sorrentina

Gnocchi alla Sorrentina is Italian comfort food at its finest! Soft, delicate potato dumplings are cooked in a flavorful tomato sauce with basil, tons of fresh mozzarella cheese, and grated Parmigiano Reggiano. It's thick, rich, cheesy, and easy enough to make on a weeknight! GF, Vegetarian
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dinner, Lunch
Cuisine: Italian
Keyword: baked gnocchi, campagnia, potato dumplings, tomato passata
Servings: 5 servings
Calories: 545kcal
Author: Ari Laing

Equipment

  • Medium skillet
  • Pot or wide skillet for cooking gnocchi

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 3 cloves garlic peeled and smashed
  • 24 oz passata tomato purée
  • ¼ cup fresh basil leaves
  • ½ tsp Kosher salt plus 2 Tbsp Kosher salt
  • 1 lb potato gnocchi
  • 1 lb fresh mozzarella cut into ½" cubes (we use salted mozzarella, but you can use unsalted!)
  • ¼ cup grated Parmigiano Reggiano or Pecorino Romano, plus more for serving

Instructions

  • Prepare And Cook The Gnocchi. Preheat an oven to 450F. Bring a large pot of water to a rapid boil. Add 2 Tbsp Kosher salt, then cook gnocchi for 2-3 minutes or until they float to the top of the water. Use a slotted spoon to drain and set aside.
  • Prepare And Cook The Sauce. Heat 2 Tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 3 crushed garlic cloves, then sauté until golden brown and fragrant on all sides, about 2 minutes. Pour in the passata (tomato purée), then add fresh basil leaves and ½ tsp Kosher salt Stir well, then simmer for 10 minutes.
  • Put The Two Together, Then Bake! Add the cooked potato dumplings to the sauce, then scatter the cubed mozzarella cheese all over the top. Bake 35-45 minutes, or until the cheese is bubbling, melted, and golden brown all over.
  • Garnish, Then Serve! Add freshly ripped basil leaves on top, then serve immediately. Extra grated Parmigiano Reggiano is a nice finishing touch!

Nutrition

Calories: 545kcal | Carbohydrates: 47g | Protein: 28g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 76mg | Sodium: 1224mg | Potassium: 683mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1414IU | Vitamin C: 15mg | Calcium: 562mg | Iron: 6mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!