Gnocchi Alla Sorrentina
Authentic gnocchi alla sorrentina recipe. Baked, cheesy and garlicky gnocchi casserole. A comforting weeknight dinner with tons of Italian flavor.
I’m all about baked pasta casseroles because they save me a lot of time. Also, you can feed a crowd without too much effort and the oven does all the hard work.
Honestly, this recipe takes me less than 10 minutes to assemble. I love it, especially after a looooong day working. Besides, everybody thinks that this is a fine dining recipe and they love it.
A trick that I also use is that I bake this gnocchi in individual ramekins. This way, I have my portions ready and I can serve directly from the oven. No extra casseroles to clean.
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How to make Gnocchi Alla Sorrentina
As I mentioned, this will take you less than 10 minutes to assemble. This is considering that you use store-bought gnocchi.
I know, I know… store-bought gnocchi is not as good as fresh homemade gnocchi. But they save you a lot of time.
If you have the time — and the patience — you can totally make them from scratch. I highly suggest you try some ricotta gnocchi because they are the fluffiest and lightest gnocchis that I’ve ever tasted.
So, assuming the gnocchis are ready to go, the main thing to do is the tomato sauce
This is a simple red sauce. First, heat the olive oil with 2 garlic cloves minced and cook for 20-30 seconds until the garlic is fragrant.
Then add the crushed tomatoes, basil, oregano, sugar, salt, and pepper. Let it simmer for 6-8 minutes.
I like to crush the tomatoes with my hands because I think it gives a better texture than just using the food processor. If you like texture in your sauce, this is a great tip to achieve that chunky texture.
In the meantime, boil the gnocchi in salted water for a couple of minutes until they are done. You can tell gnocchi is done when they float on the surface. They cook way faster than regular pasta. Usually 3 – 5 minutes is enough. They get mushy really fast, so be careful.
Add the gnocchi to the sauce and mix
Fill the individual ramekins with the gnocchis and add the mozzarella mini balls. Top with parmesan cheese and bake for 30 minutes at 180ºC (350ºF).
Serve and DEVOUR!
A fun idea, if you have some mozzarella balls leftovers, is that you can make one of my favorite Mediterranean snacks olive oil and garlic mozzarella balls. You won’t regret it.
- 500 gr gnocchi
- 150 gr fresh mozzarella mini balls
- 30 gr grated parmesan cheese
- 1 can crushed tomatoes 400gr
- 2 garlic cloves
- 1 tbsp dried basil
- ½ tbsp oregano
- 1 tsp sugar
- 1 tbsp olive oil
- Salt and pepper to taste
Preheat the oven to 180ºC (350ºF)
In a big pan heat the olive oil and toss the garlic cloves minced. Cook until it’s fragrant (about 20 – 30 seconds)
Add the crushed tomatoes, basil, oregano, sugar, salt, and pepper. Mix well and let it simmer for 6 -8 minutes.
In the meantime, cook the gnocchi according to its package instructions.
Toss the cooked gnocchi into the sauce and mix.
Fill the individual ramekins with the gnocchis and add mini mozzarella balls (6-8). Top with parmesan cheese and take it to the oven for 30 minutes.