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Gnocchi-alla-Sorrentina-cheesy-baked-gnocchi-baked

Gnocchi alla Sorrentina (cheesy baked gnocchi)

Gnocchi alla Sorrentina (cheesy baked gnocchi). Homemade gnocchi are first cooked then tossed in a tomato basil sauce, placed in a baking dish with added mozzarella and Parmigiano and baked until cheesy and crispy on top. 

  • Total Time: 1 hour 22 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For the gnocchi

  • 700 grams raw red potatoes
  • 200 grams all-purpose flour
  • 1 egg

For the bake

  • 1 jar Stefano's Tomato Basil sauce
  • 300 grams fresh mozzarella
  • 60 grams grated Parmigiano
  • 2-3 fresh basil leaves

Instructions

Homemade gnocchi

  1. 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 minutes depending on the size of the potatoes. Drain the potatoes, remove the peel.
  2. 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.
  3. Cut a slice of dough at a time,  1/2 inch thick or 1.5 cm thick, leaving the rest under a clean towel.
  4. Roll the piece of dough into a rope about 1/2 inch, 2 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.
  5. To make the gnocchi shape, you can press them lightly to create a "dimple", or roll them on the rigagnocchi, 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.

Assemble and bake

  1. Have a large pot with plenty of salted water on the stove on medium/high heat.
  2. Grate the Parmigiano and chop the mozzarella. Turn on the oven to 400°F/200°C.
  3. 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.
  4. While gnocchi are cooking, add the tomato sauce to a wide bowl.
  5. When 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.
  6. 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.
  7. 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.
  8. Take out of oven let sit 2 minutes then serve.
  9. Enjoy!

Notes

You can make your own gnocchi or you can  use 500 grams of the store bought gnocchi. This will save you some time.

Leftover gnocchi reaheat wonderfully. Keep them in the fridge for 1 day and reheat in the oven.

If you make an abundance of gnocchi, you can first freeze them in a single layer, and then place them in a air tight freezer bag or container. Do not thaw before boiling, best to boil them frozen.

  • Author: Nicoletta and Loreto
  • Prep Time: 1 hour
  • Cook Time: 22 minutes
  • Category: Pasta, Vegetarian
  • Method: Baking
  • Cuisine: Italian

Keywords: gnocchi, homemade, italian, cheesy, gnocchi alla sorrentina, classic, mozzarella, tomato sauce, parmigiano

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