Baked Gnocchi alla Sorrentina
Pillowy gnocchi tossed with fresh tomato sauce and melted mozzarella, finished in the oven until bubbly and golden. A 20-minute weeknight version of the Italian classic.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 28g
Ingredients
- 1 lb store-bought or fresh gnocchi
- 1 can (14 oz) crushed San Marzano tomatoes
- 8 oz fresh mozzarella, torn into chunks
- 12 leaves fresh basil leaves
- 2 clove garlic clove, minced
- ½ cup Parmigiano-Reggiano, grated
Instructions
- 1
Boil gnocchi in salted water until they float, then continue 1 minute more. Reserve 1 cup pasta water, then drain.
- 2
Heat olive oil in an oven-safe skillet over medium. Add garlic and cook 30 seconds until fragrant.
- 3
Pour in crushed tomatoes, season with salt and pepper, and simmer 3 minutes. Stir in 8 basil leaves.
- 4
Add cooked gnocchi to the sauce and toss gently, adding pasta water if needed to loosen. Remove from heat.
- 5
Top with torn mozzarella and Parmigiano-Reggiano. Broil on high for 2–3 minutes until cheese melts and edges bubble.
- 6
Garnish with remaining fresh basil. Serve immediately from the skillet.
Tools you’ll need
- large pot
- 12-inch oven-safe skillet
- wooden spoon
- tongs
- box grater or microplane
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