Gnocchi alla sorrentina is one of those Italian comfort dishes that are really easy to prepare. Typically found in the Italian country side, gnocchi alla sorrentina is a grandmother dish, especially if you want fresh gnocchi. However, this recipe calls for pre-made gnocchi. With this in mind, the Italians refer to the preparation of this dish as ‘difficolta bassa preparazione’ which means low difficulty.
You can choose to serve the gnocchi alla sorrentina with a crisp and tangy side salad. This way, you won’t feel like you’ll explode with a full stomach after only a few bites. The green side dish will definitely lighten up this cheesy and creamy goodness.
gnocchi alla sorrentina with Sapienstone
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gnocchi alla sorrentina
Think of a typical pasta traybake. However, instead of pasta, use gnocchi and mix them with a tasty tomato sauce and cheese. To sum up, the gnocchi alla sorrentina is a cheesy gnocchi bake dish that will certainly provide a bountiful meal for the entire family. ‘Alla sorrentina‘ translated from Italian means “Sorrento style”. Sorrento is an actual city located on the southern Amalfi coast in the Campania region. More specifically, this region is around Naples. It is there, where the gnocchi alla sorrentina would be served as a first course meal.
The traditional method of making this recipe involves potato gnocchi baked in a tomato sauce and served with mozzarella, parmesan and basil. So, when you make this gnocchi alla sorrentina recipe, you’ll make it in the traditional way as they would in the Campania region.
what are gnocchi
For those of you who don’t know what gnocchi are, they are dumplings. Usually they are made out of potatoes, semolina and flour. They come in a lot of variations and shapes, but generally you’d find them as small oval-shaped potato dumplings.
Have you ever tasted gnocchi which were made from scratch? I’ve had the pleasure to taste freshly made gnocchi in Italy. I never imagined that gnocchi can taste this incredibly light! Genuinely, it was like eating clouds. However, to save time and energy, I recommend buying a premium pack of pre-made gnocchi. Follow the manufacturer’s instructions when you prepare them.
If you are a gnocchi lover, then you will love this recipe. This will be probably the cheesiest and creamiest gnocchi recipe you’ll find.
the tomato sauce
The tomato sauce will make or break the dish. Italians take this step in terms of preparing the tomato sauce very seriously. First, you need to gently fry the onion and garlic in the oil until softened. They will slowly release a sweet flavour that you’ll be able to detect throughout the entire dish. Next, peel the tomatoes first by plunging them in a bowlful of boiling hot water. This is a little trick that I’ve picked up from Italy. Peeling tomatoes sounds messy, but it’s super easy if you put them in boiling water. You’ll know that the tomatoes are ready once you see the skin cracking. The tomatoes must be ripe though!
Once you complete this step, chop the tomatoes finely and add them to the onions. Remember to season your tomato sauce with salt and pepper! Continue to cook the tomato sauce for about 10 minutes, and then blend in a food processor until smooth. Personally, I love to add a bit of dried oregano and hot chilli powder for extra flavour. What is your secret ingredient for making the perfect tomato sauce?
Why don’t you try making my simple simmered fresh tomato sauce. You can find it here.
gnocchi with tomato
The next step involves combing the tomato sauce with the gnocchi. So, pour the sauce back in the frying pan along with the gnocchi. Stir until you evenly coat the gnocchi with tomato sauce. You can also alter the amount you wish to add. If you like more tomato sauce, then feel free to add a bit more. However, remember, you have to leave a bit of room for the cheese! Next, divide the pasta between two individual ovenproof dishes. The best thing to do in this case is to cook the gnocchi alla sorrentina in a casserole. So, if you’ve got one it’s perfect for this recipe.
The mozzarella is my favourite part of this recipe, because once it comes out of the oven it’s lovely and stringy. You can also use burrata – which is much creamier and heavier than mozzarella. So, if you want the gnocchi alla sorrentina to be creamier, don’t hesitate to substitute with burrata. Mind you, burrata is slightly more expensive and harder to find. You mind need to look for this ingredient in an Italian delicacy store. After you’ve added the first cheese, next comes the grated parmesan. Place the dishes in the oven and bake for 15 minutes or until the cheese is melted and starts browning.
It’s incredible to think that Italian eat this filling dish as a first course or as ‘primi’, although usually in smaller portions. To counter the heaviness, you need to serve it with a light green salad. It would work especially well with a green bean, red onion and pecorino salad, like this one. Or, you can keep it simple with a avocado, grapefruit and spinach salad for some acidity.
What is your favourite gnocchi recipe?Print
Gnocchi alla sorrentina is a potato gnocchi dish with a tomato sauce, mozzarella cheese and grated parmesan. Alla sorrentina’ translated from Italian means Sorrento style. Sorrento is a city located on the southern Amalfi coast in the Campania region. Typically, you serve it as a first course meal with a salad. Enjoy!
- 500g (2lbs) gnocchi
- 30ml (2 tbsp) olive oil
- 1 onion, peeled and finely chopped
- 4 garlic cloves, peeled and crushed
- 250g (½ lb) tomatoes
- 15ml (1 tbsp) tomato puree
- 5ml (1 tsp) sugar
- 125ml (½ cup) ground parmesan
- 125g (4 oz) mozzarella
- Season to taste
- Boil the gnocchi according to manufacturer’s instructions. Drain and set aside.
- Preheat the oven to 200°C/390°F/gas mark.
- Gently fry the onion and garlic in the oil until softened.
- Peel the tomatoes first by plunging them in a bowlful of boiling hot water, then chop finely and add to the onions.
- Continue to cook for about 10 minutes, season to taste then blend in a food processor until smooth.
- Pour the sauce back in the frying pan along with the gnocchi. Stir until the pasta is evenly coated with tomato sauce.
- Divide the pasta between two individual ovenproof dishes then cover with parmesan and mozzarella.
- Place the dishes in the oven and bake for 15 minutes or until the cheese is melted and browning.
- Serve with a light green salad.
- Instead of making the fresh tomato sauce from scratch you can use passata.
- Category: Main Course
- Cuisine: Italian
- Serving Size: 1 serving
- Calories: 569
- Sugar: 8.1 g
- Sodium: 378 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Carbohydrates: 70.7 g
- Fiber: 3 g
- Protein: 22.2 g
- Cholesterol: 29 mg
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