Ingredients Pasta + Noodles Italian Pasta Gnocchi Gnocchi alla Sorrentina 5.0 (2) 2 Reviews A cheesy, garlicky tomato sauce coats gnocchi in this quick and easy baked Italian dish. By Renu Dhar Renu Dhar Renu is a personal chef, culinary instructor, and food blogger. Food & Wine's Editorial Guidelines Published on November 14, 2024 Tested by Tiffany Davis Tested by Tiffany Davis Tiffany Davis is a recipe tester and developer who has worked in several James Beard kitchens. She worked in the test kitchen at Cooking Light for 14 years and was eventually the test kitchen director. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle Active Time: 10 mins Total Time: 30 mins Servings: 6 Jump to recipe Oftentimes, the most simple dishes hit all the right notes, especially on a day when you need a little cheesy, tomatoey dumpling comfort. Gnocchi alla Sorrentina delivers with a garlic and basil-infused sauce, soft and pillowy gnocchi, and a hefty dose of cheese. Since there are so few ingredients, be sure to source the best tomato sauce and prepared gnocchi you can find, or make your own if you have a little more time. Serve this gnocchi as an easy weeknight dinner with crusty bread and a green salad with vinaigrette. Frequently Asked Questions What is Sorrentina sauce? Sorrentina sauce is a quickly-cooked tomato sauce made from fresh mozzarella cheese, Parmesan cheese, garlic, olive oil, and fresh basil. The sauce is credited to a 16th century chef from Sorrento, a city in southern Italy, who made the dish with potatoes and tomatoes. What is the difference between pasta and gnocchi? Gnocchi are soft, pillowy, and chewy dumplings made with potato, wheat, egg, and/or ricotta. They are easy to make and freeze but you can also buy shelf-stable and refrigerated versions at your local grocery store. Note from the Food & Wine Test Kitchen For the best cheese pulls, opt for fresh mozzarella in water versus shredded mozzarella. Make ahead Store leftover Gnocchi alla Sorrentina in an airtight container in the refrigerator. To reheat it, stir a few teaspoons of water into the sauce to loosen it slightly before microwaving it or heating it in a saucepan over low heat. Stor frequently until it is heated through. Cook Mode (Keep screen awake) Ingredients 2 tablespoons extra-virgin olive oil 4 large garlic cloves, thinly sliced 1 (24 1/2-ounce) jar Italian-style tomato sauce 1/4 cup water 1/4 cup loosely packed chopped fresh basil leaves, plus more for garnish 1/2 teaspoon kosher salt 2 (12-ounce) packages refrigerated skillet gnocchi (such as Rana) 8 ounces fresh mozzarella cheese, cut into 1/2-inch pieces (about 2 cups), divided 2 ounces Parmesan cheese, grated with a Microplane grater (1 1/4 cups), divided Directions Preheat oven to 425°F with rack in top third position. Heat oil in a large ovenproof skillet over medium until shimmering. Add garlic; cook, stirring constantly, until garlic is golden brown, 1 to 2 minutes. Stir in tomato sauce, water, basil, and salt; bring tomato mixture to a gentle simmer over medium. Reduce heat to medium-low, and cook, covered, for 10 minutes. Stir gnocchi into tomato mixture in skillet until completely coated. Stir 1 cup of the mozzarella and 1/2 cup of the Parmesan into gnocchi mixture until combined. Top with remaining 1 cup mozzarella and 3/4 cup Parmesan. Bake in preheated oven until cheese is melted and edges are golden brown, 12 to 15 minutes. Let rest for 5 minutes. Garnish with additional basil, and serve. Rate It Print