Gnocchi alla Sorrentina: Baked Gnocchi with Tomato and Mozzarella

Gnocchi alla Sorrentina should be soft, tomato-rich and bubbling with melted mozzarella. The gnocchi need only brief boiling before they go into the sauce.

The bake should bring everything together without drying the gnocchi out.

Use a Simple Tomato Sauce

Cook garlic gently in olive oil, add passata and simmer until the sauce tastes rounded. Basil goes in near the end.

Ingredients for Gnocchi alla Sorrentina

• Potato gnocchi.
• Tomato passata.
• Mozzarella, drained.
• Parmesan.
• Basil.
• Garlic and olive oil.
• Salt.

Bake Just Until Bubbling

Boil the gnocchi until they float, toss them with sauce and transfer to a baking dish. Add mozzarella and Parmesan.

Bake until melted and lightly golden. Serve hot.

More Campania Recipes

Try Fried Neapolitan Pizza, Neapolitan Potato Pasta and Calamarata Napoletana.