Gnocchi alla Sorrentina (Tomato Mozzarella Baked Gnocchi)
Gnocchi alla Sorrentina is a southern Italian dish from the Sorrento coast where boiled potato gnocchi are tossed in tomato sauce, topped with mozzarella and Parmesan, and baked until bubbling. Garlic is gently cooked in olive oil before the tomato sauce is added and simmered, allowing the garlic flavor to permeate the base. The gnocchi are boiled just until they float, then drained immediately to keep their chewy texture, and folded into the sauce with half the basil. Transferring to an oven dish and covering with torn mozzarella and grated Parmesan creates a molten cheese layer after eight minutes at 220 degrees Celsius. The finished dish balances the bright acidity of the tomato with the salty richness of the melted cheeses, and fresh basil scattered on top provides an aromatic finish.
Adjust Servings
Instructions
- 1
Heat olive oil with garlic, then add tomato sauce and simmer.
- 2
Boil gnocchi until they float, then drain.
- 3
Toss gnocchi in sauce with half of the basil.
- 4
Transfer to an oven dish and top with mozzarella and Parmesan.
- 5
Bake at 220C for 8 minutes until cheese melts and browns lightly.
- 6
Finish with remaining basil and serve.
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