Gnocchi alla Sorrentina

Name: Gnocchi alla Sorrentina
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 700 g potato gnocchi; 500 g tomato passata; 200 g mozzarella; 1 handful basil; 40 g Parmigiano-Reggiano; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Gnocchi alla Sorrentina hails from the sunlit kitchens of Sorrento, where it's traditionally baked to perfection. This dish is a staple in the local culinary repertoire, often enjoyed during leisurely family lunches or festive gatherings. The Sorrento ovens impart a unique warmth that melds the ingredients beautifully, making it a cherished part of the region's gastronomic identity.

The dish is a harmonious blend of tender potato gnocchi, tangy tomato passata, and creamy mozzarella, punctuated by fresh basil and a sprinkle of Parmigiano-Reggiano. Each bite is a luscious combination of flavors and textures, where the simplicity of quality ingredients shines through. Serve it hot, allowing the cheese to stretch as you savor every mouthful, embodying the comforting essence of Italian home cooking.

Ingredients

700 gpotato gnocchi
500 gtomato passata
200 gmozzarella
1 handfulbasil
40 gParmigiano-Reggiano
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil. Once boiling, add a generous amount of fine sea salt to season the water. This will enhance the flavor of the gnocchi as it cooks.
In a wide pan, pour in 500 g of tomato passata and set the heat to medium. Allow it to simmer gently, stirring occasionally. Add a pinch of fine sea salt and taste, adjusting as needed to balance the flavors.
While the sauce is simmering, dice 200 g of mozzarella into small cubes. This will ensure it melts evenly when combined with the hot gnocchi and sauce later.
Once the water is boiling, add 700 g of potato gnocchi to the pot. Cook them until they float to the surface, indicating they are just shy of done. Reserve a cup of the starchy cooking water before draining the gnocchi.
Add the drained gnocchi to the simmering tomato sauce in the wide pan. Gently toss to coat the gnocchi evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
Tear a handful of fresh basil leaves and scatter them over the gnocchi and sauce mixture. Stir gently to incorporate the basil, releasing its aroma into the dish.
Transfer the gnocchi and sauce to an oven-safe dish. Scatter the diced mozzarella evenly over the top, ensuring that each piece of gnocchi is covered. Grate 40 g of Parmigiano-Reggiano over the mozzarella for an added layer of flavor.
Place the dish under a preheated grill or broiler until the cheese is melted and bubbly, with a golden crust forming on top. This should take a few minutes, and the aroma will be rich and inviting.
Serve the Gnocchi alla Sorrentina hot, straight from the oven, ensuring each serving has a generous amount of the melted cheese and sauce. Enjoy the dish with the fresh basil aroma and the creamy, cheesy topping.