Gnocchi alla Sorrentina

A classic dish from the Campania region of Italy, these baked gnocchi alla Sorrentina are irresistibly cheesy and packed with Mediterranean flavours. Soft potato gnocchi are coated in a rich tomato sauce, topped with gooey mozzarella, and finished with a golden, bubbling crust. Perfect for a comforting lunch or dinner!

Ingredients (Serves 4)

• 800 g potato gnocchi
• 700 g tomato passata
• 1 garlic clove, finely chopped
• 6 fresh basil leaves, torn
• 300 g mozzarella, cubed
• 80 g grated cheese (Parmesan or Pecorino)
• Extra virgin olive oil, to taste
• Salt, to taste

Method

Step 1: Prepare the Tomato Sauce

1. Bring a large pot of water to the boil for the gnocchi.
2. Meanwhile, heat a drizzle of extra virgin olive oil in a pan and gently fry the chopped garlic until fragrant.
3. Add the tomato passata, season with salt, and stir in the basil leaves.
4. Simmer for about 5 minutes, stirring occasionally.

Step 2: Cook the Gnocchi

5. When the water reaches a rolling boil, add salt and cook the gnocchi.
6. Once they float to the surface (after about 2-3 minutes), drain them and transfer them directly into the pan with the tomato sauce. Stir well to coat.

Step 3: Add the Cheese and Bake

7. Remove the pan from the heat and mix in half of the mozzarella and half of the grated cheese, stirring to melt and combine.
8. Transfer everything to an ovenproof dish (or use an oven-safe pan).
9. Sprinkle the remaining mozzarella and grated cheese over the top.
10. Bake in a preheated oven at 190-200°C (375-400°F) for about 10 minutes, until the cheese is melted and slightly golden.

Step 4: Serve and Enjoy

11. Remove from the oven and let rest for a minute before serving. Enjoy your deliciously cheesy gnocchi alla Sorrentina!