Baked Gnocchi alla Sorrentina: Easy Recipe with Melty Mozzarella
Gnocchi alla Sorrentina are one of the most beloved first courses in Italian cuisine. They consist of soft gnocchi coated in tomato sauce, melty mozzarella, and a generous sprinkling of Parmesan cheese, then baked until golden and irresistible.
The preparation is simple and quick, perfect even when using pre-made gnocchi from the supermarket. The secret to a truly delicious result lies in the sauce: using chopped canned tomatoes instead of passata gives the sauce a more rustic and consistent texture, ideal for baking.
With just a few ingredients and a straightforward preparation, this dish brings the aroma of tradition to your table and often wins over even those who aren’t particularly fond of gnocchi… so much so that seconds are almost guaranteed.
How to Prepare Baked Gnocchi alla Sorrentina with Tomato and Mozzarella
Gnocchi alla Sorrentina
Ingredients
Preparation
Prepare the ingredients
To prepare the Gnocchi alla Sorrentina, finely slice half an onion. Cut the mozzarellas into cubes and let them drain in a colander to remove excess water.
Prepare the sauce
Heat a drizzle of extra virgin olive oil in a pan and sauté the onion until golden. Add the chopped canned tomatoes and a pinch of salt. When the sauce comes to a boil, cook over medium-low heat for about 5-10 minutes, then turn off the heat.
Cook the gnocchi
Bring a pot of salted water to a boil and add the gnocchi. Cook them until they start to float (about 2-3 minutes), then gently drain them.
Assemble the baking dish
Spread 2-3 tablespoons of sauce on the bottom of the baking dish. Add the gnocchi and distribute them evenly, then cover with the rest of the tomato sauce.
Add mozzarella and cheese, and bake
Distribute the mozzarella cubes on top and finish with the grated Parmesan cheese. Bake in a preheated oven at 180°C for 20-25 minutes, placing the baking dish on the lower rack of the oven. This helps the tomato sauce to dry out slightly without burning the top.
Serve
Serve the Gnocchi alla Sorrentina hot and stringy. Garnish with fresh basil leaves if desired.
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Tips for Perfect Gnocchi alla Sorrentina
To make your Gnocchi alla Sorrentina even tastier, here are a few small tricks that make all the difference.
Drain the Mozzarella Well
Cut the mozzarella into cubes and let it drain in a colander for a few minutes to prevent it from releasing too much water during cooking.
Don’t Overcook the Gnocchi
The gnocchi should be drained as soon as they float to the surface. They will continue to cook slightly in the oven.
Place the Baking Dish on the Lower Oven Rack
This allows the sauce to dry out slightly without burning the top, ensuring even browning.
Serve Immediately
Gnocchi alla Sorrentina are best served straight from the oven, when the mozzarella is still stringy.
If you’ve tried this Gnocchi alla Sorrentina recipe, please leave a rating and share your experience in the comments.
Frequently Asked Questions About Gnocchi alla Sorrentina Recipe
Yes, you can prepare the baking dish with the dressed gnocchi and store it in the refrigerator for a few hours. When you’re ready to serve, simply reheat them in the oven.
It’s best to freeze them before baking. This way, they can be cooked directly from frozen, with a slight increase in cooking time.
Yes, but passata will make the sauce more liquid. Chopped canned tomatoes maintain a more rustic texture and are better suited for baking.
Certainly! To reduce calories, you can use less extra virgin olive oil or less Parmesan, bringing the dish to about 550 kcal per serving. Alternatively, you can omit the Parmesan or replace the mozzarella with a light version, achieving around 500 kcal per serving, without compromising too much on taste.
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