Gnocchi alla Sorrentina

Name: Gnocchi alla Sorrentina
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 lbs fresh or frozen potato gnocchi; 28 oz can canned crushed tomatoes (28 oz); 12 oz fresh mozzarella cheese, sliced thin; 2 cloves garlic, minced; 2 tbsp olive oil; 12 fresh basil leaves, torn; 1/2 cup grated Parmesan cheese; 1 tsp salt; 1/4 tsp black pepper; 2 tbsp unsalted butter

Pillowy potato gnocchi layered with fresh tomato sauce, creamy mozzarella, and fragrant basil, then baked until bubbly and golden.

50 minMediumServes 4460 cal/serving

ItalianDinnerOven and StovetopVegetarian

Ingredients

1.5 lbs fresh or frozen potato gnocchi
28 oz can canned crushed tomatoes (28 oz)
12 oz fresh mozzarella cheese, sliced thin
2 cloves garlic, minced
2 tbsp olive oil
12 fresh basil leaves, torn
1/2 cup grated Parmesan cheese
1 tsp salt
1/4 tsp black pepper
2 tbsp unsalted butter

Instructions

1

Preheat oven to 400°F. Bring a large pot of salted water to boil and cook 1.5 lbs fresh or frozen potato gnocchi according to package directions until they float. Drain gently and set aside.
2

Heat 2 tbsp olive oil in a saucepan over medium heat. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
3

Pour in 28 oz can canned crushed tomatoes (28 oz) and stir. Season with 1 tsp salt and 1/4 tsp black pepper. Simmer for 5 minutes.
4

Butter a 9x13-inch baking dish lightly with 2 tbsp unsalted butter. Spread a thin layer of tomato sauce on the bottom.
5

Layer half of the cooked fresh or frozen potato gnocchi over the sauce. Top with half of the 12 oz sliced thin fresh mozzarella cheese and half of the 12 torn fresh basil leaves.
6

Add another layer of tomato sauce, then the remaining fresh or frozen potato gnocchi, remaining fresh mozzarella cheese, and remaining fresh basil leaves.
7

Top with final layer of sauce and sprinkle with 1/2 cup grated Parmesan cheese.
8

Bake for 20-25 minutes until the cheese is melted and bubbling around the edges, and the top is lightly golden.

Questions

Can I make Gnocchi alla Sorrentina dairy-free?

Not cleanly. Here the dairy (12 oz fresh mozzarella cheese, sliced thin, 1/2 cup grated Parmesan cheese, 2 tbsp unsalted butter) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

Can I make Gnocchi alla Sorrentina gluten-free?

Yes. The gluten in this entry is 1.5 lbs fresh or frozen potato gnocchi. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Gnocchi alla Sorrentina keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Gnocchi alla Sorrentina?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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