Entree: Italy – Campania / Naples – Gnocchi alla Sorrentina (Potato dumplings baked in tomato sauce with mozzarella and basil)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 35 min

Total 1 hr

Ingredients

- 1 lb (450 g) potato gnocchi, store-bought or homemade
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 small yellow onion, finely chopped, about 4 oz (115 g)
- 2 cloves garlic, minced
- 28 oz (800 g) canned whole San Marzano tomatoes, crushed by hand
- 1 tsp (5 ml) granulated sugar (optional, to balance acidity)
- 1 tsp (5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 8 oz (225 g) fresh mozzarella, torn into pieces
- 1/2 cup (50 g) finely grated Parmigiano-Reggiano
- 6-8 fresh basil leaves, torn, plus extra for garnish
- 1/4 cup (60 ml) water or reserved pasta water if needed

Instructions

1. In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5–7 minutes. Add the garlic and cook 30–60 seconds until fragrant.
2. Add the crushed tomatoes, sugar (if using), 1 tsp salt and 1/2 tsp pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 15–20 minutes until slightly reduced and bright. Stir in torn basil and adjust seasoning; if sauce is too thick, add up to 1/4 cup (60 ml) water.
3. Meanwhile, bring a large pot of salted water to a rolling boil. Add the gnocchi and cook just until they float to the surface, about 1–2 minutes. Remove with a slotted spoon and transfer to a bowl.
4. Preheat the oven to 425°F (220°C). Toss the drained gnocchi gently with about two-thirds of the tomato sauce and half the Parmigiano-Reggiano so the dumplings are well coated.
5. Spread a thin layer of sauce in the bottom of a 9x13-inch (23x33 cm) ovenproof baking dish. Add the sauced gnocchi, then scatter the torn mozzarella over the top. Spoon remaining sauce over and finish with remaining Parmigiano-Reggiano.
6. Bake 12–15 minutes until the cheese is melted and the top is bubbling. If you like a lightly browned top, place under the broiler 1–2 minutes, watching closely.
7. Remove from oven, let rest 2 minutes, garnish with additional basil leaves, and serve hot.