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A pan bubbling with Gnocchi alla Sorrentina is just pure Italian coziness. Fluffy gnocchi hang out in a sweet tomato sauce, all melty and topped off with stretchy cheese and plenty of fresh basil. Scooping past that cheesy golden top to snag pillowy dumplings underneath is unbeatable. On cold evenings, this is the dish that gathers everyone around the table.
The first time I tasted this was in a sunny corner spot in Sorrento and it just felt like the place I belonged. Now, making it at home makes my kitchen smell exactly like that breezy Italian spot.
Inviting Ingredients
- Olive oil: start with extra virgin for that rich taste and a bit of peppery flavor
- Salt and pepper: keep it simple and season as you go, taste at the finish for the balance
- Fresh basil: bright and super classic, just tear it by hand for all those lovely oils
- Mozzarella: go for creamy, fresh balls packed in water and pat dry for the perfect melt
- Fresh garlic: super aromatic, mince it small so it spreads flavor everywhere
- Canned pomodorini tomatoes: all about that ripe, sweet tomato punch; Italian or San Marzano brands are top picks
- Potato gnocchi: seek out soft, light ones in the fridge section or make them at home if you want that fluffy bite
Easy Step-by-Step Guide
- Let It Rest and Dig In:
- Let the pan cool for a handful of minutes so the cheese calms down, then scoop it into bowls. Toss extra basil on top for fun.
- Bake Till Bubbly and Golden:
- Toss the remaining mozz over the saucy gnocchi. In the oven it goes until the top gets all browned and bubbly—about twenty minutes.
- Mix It Together:
- Once the gnocchi are cooked, add them straight into your sauce and gently mix so they’re all dressed. If you’re using an oven-safe pan, leave them there. If not, scoop everything into a dish that can go in the oven.
- Boil the Gnocchi:
- Now’s the time to put a big pot of salted water on. Dump in your gnocchi. When they pop up to the top in two or three minutes, pull them out with a slotted spoon.
- Melt Cheese and Add Basil:
- Toss in half your chopped mozzarella and a handful of torn basil leaves. Stir to let the cheese melt and the basil get its flavor into the sauce.
- Simmer Tomatoes Into Sauce:
- Dump in your canned tomatoes plus a nice pinch of salt and pepper. Let this bubble for ten minutes. Mash them up as they soften for a chunky style sauce.
- Warm Up the Oil and Garlic:
- Heat olive oil in a big skillet over medium. Add garlic, stirring for two minutes until it’s fragrant—don’t let it get brown.
- Get the Gnocchi Ready:
- If using store-bought, keep the gnocchi cold until you cook. If homemade, shape and boil them following your favorite plan.
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I always grab fresh basil from my sill. Nothing feels more homey than hearing everyone fight for another portion. My sister loves BIG mozzarella and always swipes those crispy cheese edges right from the pan.
Simple Storage Tips
Stash leftovers in an airtight box in the fridge for three days max. Reheat gently with foil in the oven—this keeps the cheese nice and soft. Or, freeze it before that final bake, then let it thaw and bake fresh later.
Swap Options
You can use crushed tomatoes, passata, or any awesome canned tomato you like—not just pomodorini. If your mozzarella is watery, drain it first. Extra grated parmesan on top before baking? Absolutely yes.
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Best Ways to Serve
Team this up with a lemony green salad and some chunky bread so you can mop up all the sauce. Makes a great match with Italian red wine or even sparkling water with a splash of orange.
Cultural Backstory
This gooey gnocchi dish comes right out of the sunny Amalfi Coast. You’ll spot it in family kitchens and little eateries all the time. It’s classic comfort and honest flavors—reminds me of locals always serving it oven-hot, letting everyone just help themselves.
Common Recipe Questions
- → Which tomatoes should I use for the sauce?
Cherry tomatoes (pomodorini) are great since they're sweet and tart. But if you don't have those, smooth passata or even crushed tomatoes work great too.
- → Is it ok to use ready-made gnocchi?
Definitely! Store-bought or homemade potato gnocchi both turn out awesome. It makes this dish easy no matter what you’ve got time for.
- → How can I keep the gnocchi from getting mushy when baking?
Just boil the gnocchi until they start floating, then pull them right out. Bake them hot and fast so the cheese melts but the gnocchi stay soft, not soggy.
- → Which mozzarella is best for on top?
Go with fresh mozzarella and tear it up—it melts and gets nice and stretchy. Fior di latte is the traditional pick.
- → Is it possible to prep this in advance?
Absolutely, you can put it all together ahead of time, pop it in the fridge, then bake just before you want to eat. That way everything tastes fresh and cheesy.
- → What herbs work well with this dish?
Basil is a must for the fresh, classic flavor. Add a dash of oregano if you want an herby kick.