The right way to Make Gnocchi alla Sorrentina

It’s tough to think about something higher than a plate of recent, handmade gnocchi pasta. Nicely, how about baked, recent, handmade gnocchi pasta with gooey, melted cheese?


The right way to Make Gnocchi alla Sorrentina | Genuine Baked Italian Gnocchi Recipe

This basic “pasta al forno” comes from Sorrento, on the Amalfi coast. It’s an unbelievable dish that’s value making deliberately, however it’s additionally a good way to make use of up leftover gnocchi (if such a factor exists). On this recipe we’ve included directions on the best way to make a big baked dish, however you’ll be able to simply adapt it to make smaller parts, even single servings, if in case you have some leftovers you need to deplete.

Watch the Pasta Grammar video the place we make gnocchi right here:


Makes: A 2-quart baked pasta dish, serves 6

Cook dinner Time: 20-Half-hour

For this recipe, you will want:

  • Salt

  • 6-7 servings of recent gnocchi. Comply with our information right here and make gnocchi utilizing 3 lbs. (1.36kg) of potatoes

  • About 6 cups (1.5L) of straightforward tomato sauce (double our recipe right here)

  • 4 oz. chopped mozzarella cheese

  • 2 oz. (55g) grated Parmigiano-Reggiano cheese, or to style

  • Massive pot

  • Ladle

  • 2-quart baking dish, or comparable

  • Massive mixing bowl

  • Slotted spoon

  • Tender spatula

In case your tomato sauce is chilly, heat it in a saucepan. Preheat an oven to 415 levels F (215 C).

Convey a big pot of water to boil and salt it generously. Boil the gnocchi as directed. In the meantime, unfold a layer of tomato sauce within the backside of a 2-quart baking dish and add 1-2 massive ladlefuls of sauce into a big mixing bowl.

When the gnocchi is cooked, use a slotted spoon to skim it from the water and switch it into the blending bowl. Ladle many of the remaining tomato sauce into the bowl, however maintain some in reserve for topping. Utilizing a delicate spatula, gently combine the gnocchi and tomato sauce collectively.

Ladle half of the pasta into the baking dish and unfold it out evenly. Prime this with half of the chopped mozzarella and half of the grated Parmigiano cheese. Now add the remaining pasta into the dish.

Prime the complete dish with the remaining mozzarella and tomato sauce. Evenly sprinkle the remainder of the Parmigiano over all. Bake the dish for 10-Quarter-hour, or till the cheese melts and the highest turns into barely crispy. Let the dish cool for 10 minutes earlier than serving.

Buon appetito!

All in favour of attempting one other baked pasta basic? Give our Lasagna alla Bolognese recipe a shot! If the meals of Campania intrigues you, we extremely suggest Spaghetti allo Scammaro!