Sorrento-style Gnocchi

ByCole Matthews
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why make this recipe

Sorrento-style gnocchi is a comforting and delicious dish perfect for family dinners or gatherings with friends. The soft potato gnocchi, combined with a rich tomato sauce and melted cheese, creates a meal that is both satisfying and easy to make. Plus, it offers a taste of the beautiful Amalfi Coast right in your kitchen!

how to make Sorrento-style Gnocchi

Ingredients :

  • 500g potato gnocchi
  • 400g canned tomatoes
  • 200g mozzarella cheese
  • 50g grated Parmesan cheese
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • Fresh basil
  • Salt and pepper to taste

Directions :

  1. Preheat your oven to 200°C (400°F).
  2. In a pan, heat the olive oil over medium heat and sauté minced garlic until fragrant.
  3. Add canned tomatoes, salt, and pepper, and let simmer for about 10 minutes.
  4. Cook the gnocchi according to package instructions until they float.
  5. Mix the gnocchi with the tomato sauce and any fresh basil.
  6. Transfer to a baking dish, top with mozzarella and Parmesan cheese.
  7. Bake for 15-20 minutes until the cheese is melted and bubbly.
  8. Garnish with more basil before serving.

how to serve Sorrento-style Gnocchi

Serve the Sorrento-style gnocchi hot from the oven, garnished with fresh basil. This dish pairs well with a simple salad or crusty bread to soak up the delicious sauce. You can also put extra cheese on top if you love that melty goodness!

how to store Sorrento-style Gnocchi

If you have leftovers, let the gnocchi cool down, then place it in an airtight container. You can store it in the fridge for up to 3 days. To reheat, pop it back in the oven until warm, or microwave it for a quick meal.

tips to make Sorrento-style Gnocchi

  • Make sure to not overcook the gnocchi; cook them just until they float for the best texture.
  • For extra flavor, mix in some chopped olives or sautéed mushrooms with your tomato sauce.
  • Using fresh mozzarella will give the dish a creamier texture.

variation

Feel free to add your favorite vegetables, such as spinach or zucchini, to the sauce for added nutrition and flavor. You can also substitute the mozzarella with a non-dairy cheese for a vegan option.

FAQs

Can I use homemade gnocchi for this recipe?
Yes! Homemade gnocchi will taste great in this dish and can make it even more special.

Can I freeze Sorrento-style gnocchi?
Yes, you can freeze the assembled dish before baking. Just cover it tightly and store it in the freezer. When you’re ready, bake it directly from frozen, adding a few extra minutes to the baking time.

What if I don’t have fresh basil?
If fresh basil isn’t available, you can use dried basil instead. Just add it while the sauce is simmering, but use less than you would fresh, as dried herbs are more concentrated in flavor.

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Sorrento-style Gnocchi

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A comforting dish of soft potato gnocchi baked with a rich tomato sauce and topped with melted cheese, reminiscent of the Amalfi Coast.

Ingredients

Scale
  • 500g potato gnocchi
  • 400g canned tomatoes
  • 200g mozzarella cheese
  • 50g grated Parmesan cheese
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • Fresh basil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 200°C (400°F).
  2. In a pan, heat the olive oil over medium heat and sauté minced garlic until fragrant.
  3. Add canned tomatoes, salt, and pepper, and let simmer for about 10 minutes.
  4. Cook the gnocchi according to package instructions until they float.
  5. Mix the gnocchi with the tomato sauce and fresh basil.
  6. Transfer to a baking dish, top with mozzarella and Parmesan cheese.
  7. Bake for 15-20 minutes until the cheese is melted and bubbly.
  8. Garnish with more basil before serving.

Notes

For extra flavor, mix in chopped olives or sautéed mushrooms with your tomato sauce.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 6g
  • Sodium: 500mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 4g
  • Protein: 17g
  • Cholesterol: 30mg

Keywords: gnocchi, Italian recipe, baked pasta, comfort food

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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