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Gnocchi Alla Sorrentina

Gnocchi Alla Sorrentina

Gnocchi Alla Sorrentina incorporated fluffy bites gnocchi with a cheesy, garlicky tomato sauce.  It's topped with more cheese then baked.  The recipe comes from Sorrento, a town in the Campania region of Italy.  

Course Main Course
Cuisine Italian
Keyword Gnocchi, Pasta

Ingredients

  • 5 teaspoons light or extra virgin olive oil
  • 2 tablespoons minced or chopped garlic
  • 2 (14-15 ounce) cans of tomatoes (preferably San Marzano since they are sweeter and less acidic than regular canned tomatoes)
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 onion powder
  • 1/4 teaspoon black pepper
  • 2 packages of Gnocchi
  • 3 tablespoons Parmesan cheese plus more to garnish
  • 2 tablespoons Romano cheese
  • 16 ounces of fresh mozzarella
  • fresh basil leaves to decorate
  • Red chili flakes to garnish optional

Instructions

  1. In a large pan or casserole dish, heat the olive oil on low-medium heat.  Add the garlic and cook for 1 minutes.
  2. Add the diced tomatoes to the garlic oil.  To this add the salt, dried basil, onion powder, and pepper. Cook for 8 minutes, stirring occasionally.  Set aside.
  3. Cook the gnocchi according to the manufacturer’s directions. Reserve 3/4 cup of the pasta water before draining.
  4. Put the gnocchi into the tomato sauce, along with the 3/4 cup pasta water.
  5. Stir in the Parmesan and the Romano cheeses.
  6. Preheat the oven to 350 degrees Fahrenheit.

  7. Set the oven rack one level about the middle level.

  8. Stir half of the mozzarella in the gnocchi and top with the other half.
  9. Bake in the preheated oven for 18 minutes, or until the cheese starts to melt.
  10. Garnish with the fresh basil, chili flakes and more Parmesan as desired.