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–+ servings
Cast iron skillet filled with gnocchi covered in tomato sauce and melty pieces of mozzarella with freshly torn basil sprinkled over.
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Gnocchi Alla Sorrentina

This classic italian dish features pillowy potato gnocchi baked in a tomato basil sauce with shallot, garlic, and gooey fresh mozzarella.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Keyword: baked gnocchi, baked gnocchi with mozzarella, gnocchi with tomato sauce and mozzarella, italian baked gnocchi, italian gnocchi recipe, sorrento-style gnocchi
Servings: 4
Calories: 450kcal

Ingredients

  • 1 lb potato gnocchi
  • 1 28 oz can crushed or pomodorini tomatoes
  • 1 medium shallot thinly sliced
  • 2-3 garlic cloves finely chopped
  • 1 large handful fresh basil roughly torn or chopped
  • 8 oz fresh mozzarella roughly torn or chopped
  • 1 tbsp extra virgin olive oil
  • kosher salt to taste
  • freshly cracked black pepper to taste

Instructions

  • Preheat the oven to 425°F.
  • Heat the olive oil in a large oven-safe skillet over medium heat. Add the sliced shallot and sauté for 2 minutes, until softened and translucent.
  • Add the garlic and cook for another 30–60 seconds, stirring frequently, until fragrant but not browned.
  • Add the canned tomatoes and season generously with salt and freshly cracked black pepper. Bring to a gentle simmer and cook for about 10 minutes.
  • Meanwhile, bring a large pot of generously salted water to a boil. Add the gnocchi and cook just until they rise to the surface (about 2 minutes).
  • Once the sauce has slightly reduced, add half of the torn mozzarella and half of the fresh basil. Stir gently to combine.
  • Using a slotted spoon, transfer the gnocchi directly from the boiling water into the tomato sauce. Gently toss until evenly coated. If your skillet isn't oven-safe, transfer everything to an oven-safe baking dish.
  • Scatter the remaining fresh mozzarella evenly over the gnocchi. Bake at 425°F for about 15-20 minutes, until the tomato sauce is bubbling and the mozzarella is melted and golden.
  • Remove from the oven and let rest for a minute. Finish with a drizzle of extra virgin olive oil, freshly cracked black pepper, and the remaining fresh basil.
  • Serve hot while the mozzarella is still melty and gooey.

Notes

  • Don't overcook the gnocchi. Once they float, they're ready to transfer into the tomato sauce.
  • Drain your mozzarella. Pat fresh mozzarella dry before using it to avoid adding excess moisture to the sauce.
  • Use an oven-safe skillet if you have one. You can go directly from stovetop to oven and save yourself another dish.
  • For extra browning, broil briefly. One or two minutes under the broiler will give you golden, bubbling spots of mozzarella.

Nutrition

Serving: 1g | Calories: 450kcal | Carbohydrates: 55g | Protein: 19g | Fat: 17g