Also known as gnocchi al forno, these cheesy baked potato dumplings are the ultimate Italian comfort food! You don't have to work hard for the comfort, either: Gnocchi alla Sorrentina is easy to make and ready in a snap!
1, 28oz.can800g canned whole tomatoes (high quality is best; Roma or San Marzano tomatoes, etc.)
¼teaspoon1.25g salt
1lbor 453g potato gnocchi
1, 8oz.250g ball of fresh mozzarella, cut into chunks
⅓cup33g shaved parmesan cheese (or Italian hard cheese blend)
¼cuptorn or sliced fresh basil leavesor 1 large handful
Optional: high quality extra virgin olive oilto serve
Instructions
Preheat the oven to 400 degrees Fahrenheit (204 degrees celsius)
Bring a large pot of heavily salted water to a boil (see notes below for how to properly salt the pasta water).
In a 12-inch deep sauté pan or cast iron pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté, stirring frequently, for 1-2 minutes, or until the garlic is golden and fragrant.
Add the canned tomatoes and salt and bring to a simmer. Cook for 5-6 minutes, stirring frequently and crushing the tomatoes as you cook, or until the tomatoes are a darker red and the sauce has reduced a bit. Turn the heat off on the tomato sauce.
Add the gnocchi to the pot of boiling water and cook according to the package directions. Strain the gnocchi or scoop it with a slotted spoon and then add the strained gnocchi to the simmered tomato sauce. Add half of the cubed mozzarella cheese to the gnocchi. Gently stir the gnocchi and cheese until covered in the sauce.
Sprinkle the gnocchi with the remaining mozzarella and shaved parmesan cheese. Bake in the preheated oven for 10 minutes, or until the cheese is melted. Switch the oven to the high broiler setting and broil the dish for 2-4 minutes, or until golden and bubbly.
Sprinkle the baked gnocchi with sliced basil and drizzle with high quality extra virgin olive oil (if using). Serve hot!
Notes
To properly salt the pasta water, add at least 2 tablespoons of sea salt to every gallon of water.
Leftovers keep covered in an airtight container in the refrigerator for up to 5 days. They also can be frozen in a freezer safe container for up to 2 months.
If freezing leftovers, defrost the baked gnocchi entirely in the refrigerator for 16-24 hours, or until thawed completely before reheating in the microwave or oven.
Nutrition
Serving: 1/6 of the recipeCalories: 221kcalCarbohydrates: 15gProtein: 10gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 8gCholesterol: 31mgSodium: 208mgFiber: 2gSugar: 4g
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