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Gnocchi alla Sorrentina (Sorrento-Style Gnocchi)
Soft gnocchi finished until melty and saucy makes Gnocchi alla Sorrentina a simple dinner with melted mozzarella, tomato sauce, and a golden top.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Ingredients
For the Tomato Sauce
- 450 ml – 15 oz tomato purée (passata)
- 1 tbsp extra virgin olive oil
- 1 small onion – or half a medium onion
- 10 basil leaves
- salt – to taste
For the Sorrentina Gnocchi
- 500 g – 1.1 lbs homemade gnocchi – half the dose of the recipe
- 100 g – 3.5 oz fresh mozzarella – cubed, for the sauce
- 60 g – 2 oz fresh mozzarella – sliced, for the topping
- 65 g – 2.3 oz Parmigiano Reggiano
- the prepared tomato sauce above
Instructions
Make the Sauce
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Place the extra virgin olive oil in a pot with the peeled onion, then sauté for a couple of minutes.
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Add the tomato purée, salt, and half of the basil leaves. Cover and cook over low heat for 15 to 20 minutes, or until the sauce has thickened.
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Remove the onion from the sauce, then add the cubed mozzarella. Stir with a wooden spoon for a few minutes, until the mozzarella has fully melted and the sauce is smooth.
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Roughly chop the remaining basil, add it to the sauce, then set the sauce aside.
Cook the Gnocchi
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Cook the potato gnocchi according to the recipe instructions. Once ready, remove them with a slotted spoon.
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Transfer the gnocchi to a pan with the sauce and mix well. Add 2 tablespoons of the thinly grated Parmigiano Reggiano, then stir until combined.
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Grease an ovenproof dish. You can use 2 individual dishes or 1 larger dish.
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Pour the gnocchi into the prepared dish, then top with the mozzarella slices and the remaining thinly grated Parmigiano Reggiano.
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Broil the gnocchi for about 10 minutes, or until the cheese melts, the sauce is bubbling, and the top turns golden.
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Garnish with basil and serve hot.