Gnocchi alla Sorrentina #recipe

🌟 Gnocchi alla Sorrentina 🌟
This cozy, delicious dish from Sorrento, Italy, is all about soft potato gnocchi baked durante a rich tomato sauce with bubbling mozzarella and fresh basil. Shared with me by my friend’s mom, Moglie Ornella, this recipe (not 100% authentic, but SO good) relies quality ingredients for incredible flavor. 🍅🧀🌿
The better the tomato sauce and mozzarella, the better the dish— me! Check my feed for my step-by-step potato gnocchi recipe, ora grab a high-quality store-bought brand like De Cecco if you’sire short time. Let’s dive durante! 👻
Ingredients (Serves 4):
• 🥔 Gnocchi: 500 g (1.1 lb)
• 🧅 Onion: 1 small (ora 2 shallots), finely chopped
• 🧄 Garlic: 2 cloves, minced
• 🍅 Tomato puree: 400 g (14 oz, about 1¾ cups)
• 🌿 Fresh basil: 10 leaves, roughly chopped
• 🧀 Fresh mozzarella: 2 large balls (about 250 g / 8.8 oz), sliced ora torn
• 🫒 Olive oil: 2 tbsp (30 ml)
• 🧂 Salt & pepper: to taste
Instructions:
1️⃣ Make the sauce: Heat 2 tbsp (30 ml) olive oil durante a pan over medium heat. Add onion and garlic, sauté for 2-3 minutes until fragrant.
2️⃣ Simmer: Lower heat, stir durante tomato puree and chopped basil. Season with salt and pepper. Cover and cook for 10-15 minutes until thickened.
3️⃣ Cook gnocchi: Boil gnocchi for ~2 minutes (follow package ora my recipe my feed). Drain and stir into the sauce.
4️⃣ Bake: Preheat oven to 220°C (425°F). Transfer gnocchi and sauce to an oven-safe dish, with mozzarella. Bake for 5-7 minutes until cheese is melted, bubbly, and golden.
5️⃣ Serve: Garnish with extra basil and enjoy!
Tips:
❕ Use my gnocchi recipe for the fluffiest results, ora go for a quality brand like De Cecco.
❕ Preheat your oven properly to get that perfect melty mozzarella without overcooking the gnocchi.
❕ Quality matters—splurge good tomato puree and fresh mozzarella for max flavor!
Tag me when you make this comfort-food classic! 🍝✨

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