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Gnocchi alla sorrentina (Potato Gnocchi with Tomato Sauce and Mozzarella)

Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes

Ingredients

  • 500 g 1 lb. potato gnocchi, preferably homemade
  • One batch of a simple Southern Italian-style tomato sauce (see Notes), preferably made with fresh tomatoes
  • One large ball of mozzarella preferably di bufala, drained and cut into small cubes
  • Grated pecorino romano cheese to taste

Instructions

  • Cook the gnocchi and transfer them to a large bowl. Add about 3/4 of the tomato sauce, 1/2 the mozzarella and a sprinkling of grated cheese and mix gently with a spatula, taking care not to damage the delicate gnocchi.
  • Pour the gnocchi into a greased gratin dish (or into individual gratin dishes as pictured) and top with a bit more of the tomato sauce, the remaining mozzarella cubes and a good sprinkling of grated cheese.
  • Place in a very hot (220C/450F) oven just until the mozzarella has melted and the gnocchi are bubbling hot. Remove from the oven and let cool for a few minutes before serving.

Notes

For recipes for making homemade tomato sauce, see our post "Tomato Sauce 101".