Gnocchi Alla Sorrentina, is a traditional Sorrento style dish that is commonly found around the Amalfi coast in Italy, specifically local to Naples. It is the Italian grandmother's original version of our 'pasta bake', and is pure comfort food.
This recipe is extracted from Big Mamma Cucina Popolare: Contemporary Italian Recipes (Phaidon Press). Photography ©
Ingredients For Gnocchi Alla Sorrentina Serves: 4
- 1 quantity (500 g/1 lb 2 oz) gnocchi
- 400 ml/14 oz (1⅔ cups) very smooth tomato sauce
- 120 g/4 oz (generous 1⅓ cups) grated Parmesan cheese, plus 30 g/1 oz (1/3 cup) to gratinate
- 200 g/7 oz mozzarella di bufala or other mozzarella cheese, cut into 1-cm/½-inch dice
- A few basil leaves, to garnish
- Salt and pepper
How To Make the Gnocchi
- Preheat the oven to 180°C/350°F/Gas Mark 4. Bring a large pan of salted water to the boil and cook the gnocchi for about 3 minutes: they will rise to the surface when cooked.
- Drain and put into a separate large pan with the tomato sauce. Reheat over a high heat, stirring continuously, for 3 minutes.
- Remove from the heat, stir in the Parmesan cheese and season with salt and pepper.
- Transfer everything to a baking dish and arrange the diced mozzarella on top with the remaining Parmesan.
- Bake in the preheated oven for 10 minutes until the cheese has melted and has begun to form a crust. Remove from the oven, garnish with the basil leaves and serve immediately.