Description
Gnocchi alla Sorrentina is a cozy, baked Italian dish with pillowy gnocchi, tomato sauce, and gooey mozzarella—easy, vegetarian, and full of flavor.
Ingredients
Scale
- 3 pounds russet potatoes
- 3 large egg yolks
- 1 cup all-purpose flour, divided
- 1 1/2 tsp kosher salt
- 3 tbsp olive oil
- 1 garlic clove
- 24.5 oz tomato passata
- 2 sprigs fresh basil
- 1 lb fresh mozzarella
- Grated Parmigiano-Reggiano
- Fresh basil leaves
Instructions
- Bake potatoes at 450°F until tender.
- Scoop flesh, rice it, let steam escape.
- Add yolks, salt, and flour. Fold into dough.
- Roll dough, cut into gnocchi pieces.
- Boil gnocchi until they float.
- Simmer tomato sauce with garlic and basil.
- Mix gnocchi with some sauce.
- Layer in dish with mozzarella and Parmigiano.
- Bake at 450°F until bubbling and golden.
- Let rest 5 minutes, garnish with basil, and serve.
Notes
Use store-bought gnocchi to save time.
Make-ahead: assemble and refrigerate or freeze unbaked.
Broil briefly for crispy cheese on top.
- Prep Time: 35 mins
- Cook Time: 80 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 90mg