For an extra layer of flavor, try roasting the tomatoes before making the sauce. Toss the halved plum tomatoes with olive oil, salt, pepper, and herbs (such as oregano or thyme) and roast at 400 degrees F for 20-25 minutes, or until softened and slightly caramelized. Then, proceed with the recipe as directed. If you don't have fresh gnocchi, dried gnocchi will also work. Just be sure to adjust the cooking time according to the package directions. For a spicier dish, add a pinch of red pepper flakes to the tomato sauce. This dish can be assembled ahead of time and baked just before serving. Simply prepare the gnocchi and sauce, transfer to the baking dish, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time to ensure the dish is heated through.
Gnocchi alla Sorrentina
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PREP TIME10 mins
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COOK TIME25 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS12
Embark on a culinary journey to the sun-kissed shores of Italy with this classic Gnocchi alla Sorrentina. Pillowy gnocchi bathed in a vibrant tomato sauce, enriched with creamy mozzarella and fragrant basil, then baked to golden perfection. A true celebration of simple, fresh ingredients.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol54 mg
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Fiber2 g
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Protein14 g
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Saturated Fat11 g
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Sodium196 mg
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Sugar4 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch oven-safe baking dish. (5 minutes)
02
StepBring a large pot of salted water to a rolling boil. Add the gnocchi and cook until they float to the surface, about 2 to 4 minutes. Drain immediately and set aside. (5 minutes)
03
StepWhile the gnocchi is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds. (6 minutes)
04
StepPour in the crushed tomatoes and white wine. Season with salt and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly. Stir in the torn basil leaves. (17 minutes)
05
StepAdd the drained gnocchi to the skillet and gently toss to coat with the tomato sauce. Remove from heat. (2 minutes)
06
StepAdd the halved mozzarella balls to the skillet and gently fold them into the gnocchi and sauce. Transfer the mixture to the prepared baking dish. (3 minutes)
07
StepSprinkle the Parmigiano-Reggiano cheese evenly over the top. (1 minute)
08
StepBake in the preheated oven for 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. (15 minutes)
09
StepGarnish with fresh basil sprigs and serve immediately with extra Parmigiano-Reggiano cheese, if desired.
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Anabel Fadel
Jun 22, 2025I made this for a dinner party and it was a huge hit! Everyone raved about how delicious it was.
Letha Graham
Jun 17, 2025This recipe is a winner! The flavors are so fresh and vibrant, and it's surprisingly easy to make.
Lucy Blanda
Jun 10, 2025The roasted tomato tip is a game-changer! It adds so much depth of flavor to the sauce.
Kaela Stoltenberg
Jun 5, 2025I used gluten-free gnocchi and it turned out great! A perfect option for those with dietary restrictions.
Dolores Fadel
May 28, 2025My family loves this dish! It's become a regular in our rotation.