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Close up image of a pan filled with gnocchi cooked in homemade tomato sauce and topped with bubby melted cheese and fresh basil.
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4.75 from 8 votes

Gnocchi alla Sorrentina Recipe

Gnocchi alla Sorrentina is a cheesy, bubbly, and delicious Italian comfort food made with pillowy soft potato gnocchi simmered in a homemade tomato sauce with fresh basil and lots of gooey melted mozzarella cheese! 
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: gnocchi alla sorrentina, Gnocchi alla Sorrentina Recipe
Servings: 4 servings
Author: Jessica Randhawa

Ingredients

  • 2 tablespoon olive oil
  • 1 small onion diced
  • 4 cloves garlic minced
  • salt and black pepper to taste
  • 1 (32- ounce) can whole peeled tomatoes
  • 1 (15- ounce) can tomato purée or tomato passata
  • ¼ cup fresh basil packed
  • 8 ounces fresh mozzarella divided
  • 1 (17.5-ounce) package prepared gnocchi
  • fresh basil for topping
US Customary - Metric

Instructions

  • Preheat the oven to 425°F.
  • If making your own tomato sauce, heat the olive oil in a large ovenproof pan or skillet set over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and season with a pinch of salt and black pepper. Cook for an additional minute or so.
  • Add the whole peeled tomatoes (with the juice) and the tomato purée to the skillet. Mix well to combine. Use a large wooden spoon or metal spatula to carefully break the stewed tomatoes into smaller pieces as the sauce comes to a simmer.
  • Add the fresh basil, cover the skillet, and reduce heat to medium-low. Cook for 10 minutes. Meanwhile, bring a large pot of salted water to a boil.
  • Transfer the sauce to a high-speed blender, food processor, or use an immersion blender and blend just until smooth. Return the tomato sauce back to the pan or skillet and add about a third of the mozzarella cheese. Season with additional salt and pepper, to taste.
  • Cook the gnocchi just until they float to the surface. Use a slotted spoon to gently remove the gnocchi and add directly to the tomato sauce. Toss to coat.
  • Top the gnocchi with the remaining mozzarella cheese and fresh basil, if desired. Transfer to the oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and golden.

Notes

  • You may also make this recipe using your favorite jarred tomato sauce. You will need at least 32 ounces of sauce.
  • Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Calories: 244kcal | Carbohydrates: 4g | Protein: 13g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 45mg | Sodium: 359mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 464IU | Vitamin C: 3mg | Calcium: 299mg | Iron: 1mg
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