Gnocchi alla Sorrentina (cheesy baked gnocchi) is a dish that gives comfort from the light tender gnocchi right down to that lovely simple Stefano's tomato basil sauce that reminds us of how Mom's and Nonna's used to make it. Add in a cheesy goodness and all baked to a crisp top and luxuriously rich middle. Why not make tonight Italian night! This will be a crowd pleaser!
[This post is sponsored by Stefano Faita. As always, all opinions and ideas are entirely our own.]
We cannot wait to share this Gnocchi alla Sorrentina recipe with you! When Stefano Faita asked us to share about their new sauces, we were so excited because we knew that you would love them as much as we did!
Stefano's tomato basil sauce tastes just as good as the homemade ones. We opened the jar, grabbed a spoon and tasted the sauce. Fresh and fragrant, it is made with a few simple ingredients like Italian tomatoes, basil, extra virgin olive oil, garlic, and sea salt. It makes the perfect condiment for our homemade gnocchi.
Gnocchi alla Sorrentina (cheesy baked gnocchi)
Sorrento is a lovely town on the Amalfi coast, and this cheesy baked gnocchi is one of their signature dishes. Homemade or store-bought gnocchi are first cooked then dressed in a tomato basil sauce, then layered in a baking dish with mozzarella and Parmigiano and baked until cheesy in the middle and crispy on top.
What you will need:
- gnocchi, homemade or store-bought
- tomato basil sauce, homemade or Stefano's jarred sauce
- fresh basil leaves (optional but recommended)
If you want to make homemade gnocchi
- Wash and boil the potatoes with the peel in abundant cold water until they are soft when you prick them with a fork, about 30-40 minutes depending on the size of the potatoes. Drain the potatoes, remove the peel.
- On a wood board or any clean surface, add the flour and make a well in the middle. Rice or mash the potatoes in the middle, then add the egg, and a pinch of salt. Mix quickly with your hands just enough to combine the ingredients and form a smooth dough, not too sticky.
- Cut a slice of dough at a time, ½ inch thick or 1.5 cm thick, leaving the rest under a clean towel. Roll the piece of dough into a rope about ½ inch, 1.5 cm round, dusting some flour as needed as you're rolling. With a knife or bench scraper, cut pieces of dough about 1.5-2 cm long.
- To make the gnocchi shape, you can press them lightly to create a "dimple", or roll them on the rigagnocchi (specialized corrugated wood board), or on the back of a fork. You could also leave them like that. As they are ready, put them on well-floured trays making sure they do not overlap, and sprinkle some more flour on the gnocchi.
The next steps of Gnocchi alla Sorrentina
- Have a large pot with plenty of salted water on the stove on medium/high heat.
- Grate the Parmigiano and chop the mozzarella. Turn on the oven to 400°F/200°C.
- When the water is boiling, place the gnocchi on a slotted spoon and immerse them delicately in the water. Mix them gently, then do not turn during cooking, and wait until they rise to the surface.
- While gnocchi are cooking, add the tomato sauce to a wide deep bowl.
- As soon as the gnocchi are on the surface, drain them with a slotted spoon and add them to the bowl with the sauce. Mix the gnocchi gently in the tomato sauce.
Assemble and bake
- Drizzle a little evo oil at the bottom of a 9"x14" (roughly 23x35 cm) baking dish. Place half of the gnocchi in, add half of the chopped mozzarella and half of the Parmigiano. Cover with the rest of the gnocchi, and top with the rest of the mozzarella and Parmigiano. Optional, add some basil leaves.
- Bake in the preheated oven for about 20 minutes. Then turn on the grill on high for 1-2 minutes until cheese on top starts to get golden and bubbly.
- Take out of the oven, let sit a couple of minutes, then serve.
Ah what an aroma!
We just love the aroma of a baked dish like this. The sweetness of the tomatoes, that golden melted mozzarella and Parmigiano, the basil. It is all just making our mouth water! This dish is a beauty, just says Italian regional comfort food at its best!
Notes from our kitchen
- You can make your own gnocchi or you can use 500 grams of the store-bought gnocchi. This will save you some time.
- Traditionally, Gnocchi alla Sorrentina have a simple tomato basil sauce. No meat sauces for this gnocchi.
- Leftover gnocchi reaheat wonderfully. Store them in the fridge in an airtight container for 1 day. Place in a baking dish and reheat in the oven until cheese melts.
First thing you see is that gooey melted cheese that just strings as you get a gnocchi and some sauce. There is nothing like freshly made gnocchi and these are melt in your mouth, light, and exquisite. So luxurious. Stefano's sauce is perfect, the tomatoes and basil offer a wonderful foundation to the gnocchi, and all that melted cheesiness seals the deal making this Gnocchi alla Sorrentina a lovely meal idea! Try it, you'll love it!Print