Gnocchi alla Sorrentina (Easy Italian Comfort Food)
Servings: 4 people
- 1 pound (500 g) potato gnocchi
- 1½ cup (375 g) tomato puree (passata)
- 1 tablespoon extra virgin olive oil
- 1 clove garlic grated
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt or to taste + black pepper
- 10 leaves basil
- 4 ounces (125 g) mozzarella fresh
- ½ cup (50 g) parmesan cheese grated
- Make the Sauce: In an oven-safe skillet, sauté 1 clove garlic (grated) in 1 tablespoon extra virgin olive oil, add 1½ cup tomato puree, ¼ teaspoon salt, ¼ teaspoon red pepper flakes, and black pepper, and simmer 15 minutes. Stir in 10 leaves basil
- Cook the Gnocchi: Boil 1 pound potato gnocchi in salted water until they float (1–3 minutes). Transfer to sauce and toss to coat.
- Build the Dish: Cover with 4 ounces mozzarella (chopped) and ½ cup parmesan cheese (grated).
- Broil and serve: Broil for 5 minutes, until the cheese is melted, golden, and bubbling. Drizzle with olive oil, garnish with basil, and enjoy warm and cheesy comfort food.
Substitutions
- Gnocchi → Fresh, homemade, or store-bought; frozen works too—just boil straight from frozen.
- Tomato purée → Also called passata; substitute with crushed tomatoes or blended canned whole tomatoes (simmer 10–15 minutes longer).
- Mozzarella → Fresh fior di latte is classic, but shredded low-moisture mozzarella works if that’s all you have.
- Parmesan (Parmigiano Reggiano) → Swap with Grana Padano or pecorino romano for similar salty, nutty flavor.
- Garlic → Fresh grated or minced is best; garlic powder only in a pinch.
- Basil → Fresh is best; if unavailable, skip or use a sprinkle of dried oregano (avoid dried basil).
- Olive oil → Extra virgin is ideal for flavor and aroma; nothing really matches it.
- Red pepper flakes → Optional; adds a light kick but can be left out for mild flavor.
- Salt & black pepper → Essential—don’t skip! They balance and bring out the flavors of the sauce.
- Use an oven-safe skillet – Cook and bake in one pan, saving time and dishes.
- Don’t overcook gnocchi – Remove as soon as they float; mushy gnocchi won’t hold up.
- Pick a flavorful tomato purée – Since it’s a gnocchi with tomato sauce dish, quality passata makes all the difference.
- Grate your own cheese – Fresh parmesan or pecorino = real Italian baked gnocchi flavor.
- Tear mozzarella by hand – Creates creamy, rustic cheese pockets in your mozzarella tomato gnocchi.
- Broil for a golden finish – Watch closely; bubbling, not burning, is the goal.
- Add basil and olive oil last – Freshness and aroma brighten up the dish beautifully.
- Rest before serving – Just a couple of minutes helps the sauce settle and flavors blend.
