Gnocchi Alla Sorrentina, is a classic Italian Gnocchi dish all the way from Sorrento, a popular tourist destination on the Bay of Naples. ‘Alla Sorrentina’ simply means Sorrento-style.
To do this recipe justice, and, to make it authentically, you will require a bit of time (about an hour or just over). Making it perfect for a weekend lunch, dinner or game day feast.
This cheesy baked pasta dish starts with a simple homemade Pomodoro (tomato) sauce, then, simply add lots and lots of cheese and some gnocchi.
Pop it into the oven and bake until a crunchy golden crust forms on top. Serve with fresh crunchy bread and a side salad.
Mouth-watering? So is mine! This has to be one of my favourite dishes to make and what is great about it, is its simplicity. Try this recipe once and you will be guaranteed to make it again, and again.
Soft pillows of white potato gnocchi, coated in the rich Pomodoro sauce that has been infused with cheese, basil, carrots and onions and topped with both Mozzarella and Parmesan, then baked until golden…mmmm yum!
Gnocchi Alla Sorrentina
- 2 400 gram cans diced Italian tomatos
- 1 medium carrott peeled & cut into 4 pieces
- 1 small red onion peeled & halved
- 2 stems basil
- 85 grams Grana Pandano or Parmesan Cheese rind
- 4 tablespoons olive oil 1 for the dish
- 1 teaspoon salt
- 500 grams gnocchi
- 1 cup parmesan cheese freshly grated
- 1 cup mozzarella cheese shredded
In a large saucepan, add the tomatoes, carrot, onion, basil, olive oil and Grana Padano or Parmesan rind and bring to a simmer over a medium heat.
Once the sauce begins to simmer, lower the heat and allow to gently simmer for 40 – 45 minutes with a lid on. Stir the sauce often with a wooden spoon. The sauce is ready when it has reduced slightly and the carrot are beginning to become tender.
About half way through the simmering process, pre-heat the oven to 200C / 400F / Gas Mark 6. Grease an 8 inch baking dish with the remaining olive oil.
Once the sauce has finished simmering, season with salt and remove all of the vegetables, herbs and rind, discard once removed.
Add the gnocchi and ½ cup of Parmesan cheese to the sauce. Stir well to combine.
Pour the mixture into the prepared pan. Sprinkle the mozzarella and remaining parmesan over the top of the pasta.
Bake for 25 – 30 minutes or until the cheese is browned and, has a “crust like” appearance. Remove from the oven and allow to cool for 10 minutes before serving.
For this recipe I used a store bought gnocchi and poured it straight from the packet into the sauce without cooking it first. It will cook in the sauce in the oven.