Cheesy, Oven-Baked Gnocchi Alla Sorrentina

Name: Cheesy, Oven-Baked Gnocchi Alla Sorrentina
Prep time: 10 min
Cook time: 45 min
Yield: 5, 5 servings
Cuisine: Italian
Ingredients: 2 Tbsp extra virgin olive oil; ¼ cup fresh basil leaves; 1 lb potato gnocchi; 3 cloves garlic, (peeled and smashed); 24 oz passata ((tomato purée)); ½ tsp Kosher salt, (plus 2 Tbsp Kosher salt); 1 lb fresh mozzarella, (cut into ½-inch cubes (I like to use salted mozzarella)); ¼ cup grated Parmigiano Reggiano (or Pecorino Romano, plus more for serving)

Gluten Free Diet

5 / 5 (1 reviews)

When I need dinner to feel like a celebration but only have a few minutes, this cheesy gnocchi alla sorrentina is exactly what I make. It’s basically the adult version of the best grilled cheese and tomato soup you’ve ever had, but better. The secret is using tons of fresh mozzarella so you get those amazing cheesy strings in every bite. It’s hearty, it’s gluten-free, and it’s honestly impossible to stop eating!

By: Wellseasonedstudio (via Wellseasonedstudio)

Original Publish: Oct 7, 2021

Last Updated: Mar 3, 2026

Prep: 10 mins

Cook: 45 mins

Yields: 5, 5 servings

Nutrition Facts

545 kcalCalories

28 gProtein

47 gCarbs

28 gFat

Ingredients

2 Tbsp extra virgin olive oil
¼ cup fresh basil leaves
1 lb potato gnocchi
3 cloves garlic, (peeled and smashed)
24 oz passata ((tomato purée))
½ tsp Kosher salt, (plus 2 Tbsp Kosher salt)
1 lb fresh mozzarella, (cut into ½-inch cubes (I like to use salted mozzarella))
¼ cup grated Parmigiano Reggiano (or Pecorino Romano, plus more for serving)

Instructions

Cook the gnocchi. Preheat an oven to 450°F/230°C. Bring a large pot of water to a rapid boil. Add 2 Tbsp Kosher salt, then cook gnocchi for 2-3 minutes or until they float to the top of the water. Use a slotted spoon to drain and set aside.

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Reviews from the Original Source

Erika ★ 5.0/5

So simple and absolutely delicious! Made this and added Italian sausage. Thank you for sharing

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Cheesy, Oven-Baked Gnocchi Alla Sorrentina

Nutrition Facts

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Instructions

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Reviews from the Original Source

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