Gnocchi alla Sorrentina

Name: Gnocchi alla Sorrentina
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: 1 lb (450 g) potato gnocchi (fresh or store-bought); 2 cup tomato passata or crushed tomatoes; 2 garlic cloves, minced; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp dried oregano; 1 cup fresh mozzarella, cubed or shredded; 1/4 cup grated Parmesan or Pecorino Romano; 6-8 fresh basil leaves, torn

Gnocchi alla Sorrentina

Soft potato gnocchi baked in a simple tomato sauce with mozzarella and basil — comfort food that feels effortless but impressive.

Prep 10 minCook 22 minTotal 32 min520 calCuisine: Italian

DINNERBAKEDPASTA

Ingredients

1 lb (450 g) potato gnocchi (fresh or store-bought)
2 cup tomato passata or crushed tomatoes
2 garlic cloves, minced
2 tbsp olive oil
0.5 tsp salt
0.25 tsp black pepper
0.25 tsp dried oregano
1 cup fresh mozzarella, cubed or shredded
0.25 cup grated Parmesan or Pecorino Romano
6-8 fresh basil leaves, torn

Steps

Preheat oven to 400°F (200°C).
Bring a pot of salted water to a boil and cook gnocchi until they float (about 2–3 minutes). Drain.
Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and cook 30 seconds until fragrant.
Add tomato passata, salt, pepper, and oregano. Simmer 5–7 minutes until slightly thickened.
Stir the cooked gnocchi into the sauce until evenly coated.
Transfer gnocchi and sauce to a baking dish. Sprinkle mozzarella and Parmesan evenly on top.
Bake 10–12 minutes until cheese is melted and bubbly.
Remove from oven and scatter fresh basil over the top before serving.