Gnocchi Alla Sorrentina
Gnocchi with Tomato Sauce and Mozzarella
I first encountered gnocchi alla sorrentina in Trader Joe's, a trendy but affordable grocery store, of all places. They came frozen, with gnocchi, sauce and cheese mixed in, ready to be heated on the stove. For year, it's been one of my kids' favorite meals.
After decades, I had finally made it from scratch last December, for our extended family early Christmas dinner, and had been quite happy with the results.
This recipe is quite simple. The key is to use passata, a tomato puree made from San Marzano tomatoes. Fortunately, this is now available at regular supermarkets in California.
While my daughter liked it, she would have preferred it if the cheese was more incorporated into the sauce, rather than on solid pieces. If I make it again, I'll shred the fresh Mozarella rather than cube it.
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Gnocchi Alla Sorrentina
Ingredients
- 2 Tbsp olive oil
- 2 garlic cloves, peeled and lightly smashed
- 1 24.5 oz jar of tomato passata
- 10 basil leaves, divided
- salt to taste
- 2 lbs prepared potato gnocchi
- 1 lb fresh Mozzarella cheese, cubed
- 4 oz Parmigiano-Reggiano cheese, grated
Directions
Preheat oven to 450°F.
Heat olive oil over medium-high heat in a large saucepan. Add the garlic and brown. Add the passata and half of the basil leaves. Bring to a slow boil, turn heat down and simmer for 15 minutes.
Meanwhile, bring a pot of salted water to boil. Add the gnocchi and cook until almost done. Remove, drain, and add the gnocchi to the tomato sauce. Stir well.
Transfer half of the gnocchi and sauce to an oven-safe glass or earthenware casserole. Top with half of the Mozzarella cubes. Sprinkle half of the Parmigiano cheese on top. Repeat with the remaining gnocchi, Mozzarella and Parmigiano. Top with remaining basil leaves.
Bake in the oven until the cheese has melted, about 10 minutes.
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Adapted from a recipe at Serious Eats
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