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Dive into this oven-hot pan of Gnocchi alla Sorrentina for the ultimate Italian hug in a bowl. Soft little potato pillows get blanketed in a sweet tomato sauce and gooey fresh mozzarella with fresh basil torn on top. The best moment? Breaking through that bubbly cheesy layer to grab a spoonful of cushy dumplings underneath. This meal is the ultimate crowd pleaser, especially when it’s cold and you just want something cozy.
The first time I had this was in a sunny spot in Sorrento, and ever since then it’s given my kitchen those same feel-good coastal vibes.
Dreamy Ingredients
- Olive oil: get that rich, classic base going grab extra virgin if you can for flavor
- Salt and pepper: seasoning magic just sprinkle to taste and adjust at the end
- Fresh basil: for a pop of freshness and pure Italian spirit hand-torn for the best aroma
- Mozzarella: aim for the soft balls packed in water drain before using and skip pre-shredded cheese for oozy results
- Potato gnocchi: brings the comfy, pillowy bites stick with chilled or fresh types for better texture
- Canned pomodorini tomatoes: hunt for San Marzano or Italian ones for juicy and sweet sauce
- Fresh garlic: bumps up the scent and depth mince it up nice and fine for even flavor everywhere
Simple Steps
- Take a Breather Before Serving:
- Pull the hot pan out and let it chill for five minutes so cheese isn’t too stringy. Now scoop right into bowls and toss on some more basil if you like.
- Bake Until Cheesy and Golden:
- Scatter the rest of the mozzarella over the top. Pop the whole dish in your warmed-up oven and bake for twenty minutes until you see melty, bubbling goodness up top.
- Coat Gnocchi With Sauce:
- Now, slide the cooked gnocchi into your simmered sauce. Stir super carefully so everything gets a tomato hug. If your pan works in the oven, keep it in there, or just transfer it all to a big baking dish.
- Boil the Gnocchi:
- Meanwhile, fill a huge pot with water, make it salty and get it boiling. Gently tumble in the gnocchi and as soon as they float up (just a couple of minutes), scoop them out.
- Meld In Cheese and Basil:
- Throw half of your mozzarella and a generous bunch of basil into your hot sauce. Give it a stir so everything starts to melt and gets super fragrant.
- Start the Sauce:
- Pour in the tomatoes and toss in salt and pepper. Let it bubble, without a lid, for around ten minutes. Smash the tomatoes a little with a wooden spoon to keep things chunky and rustic.
- Soften the Garlic and Oil:
- Heat up olive oil on medium in a big skillet. Sizzle the chopped garlic in there for about two minutes until your kitchen smells great. Stir so nothing browns.
- Prep Your Gnocchi:
- If you made gnocchi from scratch, shape and cook like your usual. Bought ones? Just keep ‘em cool until you’re ready to toss in.
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I always sneak in extra basil from my little window garden, and nothing beats everyone asking for more. My sister insists we go all-in on mozzarella and loves scraping up the crispy edges that stick to the pan.
How to Save Leftovers
Pop leftovers into a tightly sealed container and stash in the fridge for up to three days. To keep the cheese soft, warm it gently under foil in your oven. Freezing is easy—just freeze before baking then thaw and finish in the oven when you’re hungry.
Swap Options
Don’t have pomodorini? Any quality canned or jarred tomato sauce works—try crushed tomatoes or Italian passata. If your mozzarella is watery, let it drain first. Throw a little parmesan on top before baking for extra punch.
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Serving Moves
A bright green salad with lemon and olive oil is a killer match for this dish. Thick bread is a must for swiping the plate. Sip on Italian red wine or fizzy water with orange wedges to round things out.
The Backstory
This comforting combo hails from Italy’s Amalfi Coast, where locals keep it in heavy rotation all year. It’s everyday cooking at its most lovable. The tradition? Serve straight from the pan and let everyone dig in for themselves.
FAQs About the Recipe
- → Which tomatoes are best for the sauce?
Cherry tomatoes (pomodorini) really nail that sweet and tart thing. If you want things silky, grab passata or crushed canned tomatoes—they work great too.
- → Am I okay using packaged gnocchi?
Absolutely—store-bought or homemade, they'll both turn out awesome in this dish, so go with whatever’s easiest for you.
- → How do I keep gnocchi from turning mushy in the oven?
Just boil the gnocchi till they float—don’t overdo it. Crank up the oven so the cheese bubbles fast but your gnocchi stay fluffy.
- → What's the top cheese choice for melting?
You want fresh mozzarella, torn up with your hands. Fior di latte nails that epic melt and stretchy cheese pull.
- → Can I get this dish ready early?
Yep! You can put it all together, stash in the fridge, then bake right before eating so flavors hit their peak.
- → What herbs taste good with this?
Basil’s a must for that fresh kick. Want more oomph? Try a little oregano over the top.