Gnocchi alla Sorrentina is a first course from Campania prepared with potato gnocchi, tomatoes, mozzarella, and basil. The recipe is so called because it takes its name from the city of Sorrento, in the province of Naples, where it is served in an earthenware pot called a pignatiello.
Gnocchi alla Sorrentina is characterized by the sauce, which can also be prepared with fresh cherry tomatoes. In addition, you can replace the mozzarella with buffalo mozzarella, scamorza, or smoked provola and maybe add some other ingredients such as mushrooms or eggplant. Although such substitutions and additions deviate from the classic recipe, the result will certainly be good.
How to store Gnocchi alla Sorrentina
Gnocchi alla Sorrentina can be prepared in advance by storing it in an airtight container in the fridge for a maximum of two days.
Furthermore, if you have many guests or simply want to get a head start, prepare everything a few hours before the meal and put it in the fridge until you’re ready to bake it.
Gnocchi can be frozen raw and then cooked without defrosting. On the other hand, if they are frozen, seasoned, and already cooked, thaw them at room temperature and then reheat them in the oven.
Gnocchi alla Sorrentina Recipe
A Delicious Classic Recipe from Campania with Simply Ingredients: Potato Gnocchi, Tomatoes, Mozzarella, and Basil. Sprinkle with Parmigiano-Reggiano to Make a Perfect Dish.
Drain excess liquid from the mozzarella and cut into cubes. Keep it aside for now.
Clean half an onion and chop finely. In a pan, pour a drizzle of extra-virgin olive oil, and place oven to medium heat, then add the onion and cook until golden.
Next, add the tomato passata and season with salt, then cook the sauce for about 20 minutes, stirring with a wooden spoon so that it does not stick to the bottom and burn.
Turn off the heat before the sauce thickens too much and then add the fresh basil. Do not chop it, but leave the leaves whole.
Meanwhile, boil plenty of water, add salt, and add the gnocchi. Cook for a couple of minutes, until the gnocchi rise to the surface. Drain them with a slotted spoon and transfer them to an ovenproof dish, then drizzle with the tomato sauce and add the mozzarella cubes.
Finally, sprinkle with grated Parmigiano-Reggiano.
Bake in a preheated oven at 200°F for about 10-15 minutes, until the Parmigiano turns golden and the mozzarella is melted.
