Easy Gnocchi alla Sorrentina (Baked Gnocchi Recipe) (2024)

Yes, you can. The biggest difference between store-bought and homemade gnocchi is that the store-bought versions tend to be a little gummier.

I find they're at their best when they're crisped up slightly in a pan. Instead of boiling the gnocchi, I recommend sauteing them with a splash of water and a tablespoon or two of oil. Once the water evaporates, let them crisp up in the pan until lightly golden-brown. Then, toss to combine with the sauce and cheese, and bake in the oven.

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• ▢ 2 tablespoons extra-virgin olive oil
• ▢ 2 tablespoons unsalted butter
• ▢ 2 cloves garlic, thinly sliced
• ▢ 1 filet anchovy, packed in oil | drained
• ▢ ¼ teaspoon red chili flakes
• ▢ 8 ounces fresh cherry tomatoes
• ▢ 14 ounces canned whole peeled tomatoes, hand-crushed
• ▢ Salt
• ▢ 12 ounces potato gnocchi, homemade or store-bought*
• ▢ 4 ounces fresh whole-milk mozzarella, torn into bite-sized pieces
• ▢ Handful of freshly grated parmigiano-reggiano cheese, or pecorino romano cheese
• ▢ 4 sprigs fresh basil, for garnish

• Preheat the oven to 425℉ / 218℃.

  In a medium dutch oven or a large skillet, add oil and melt butter over medium-low heat. Add the garlic, anchovy, and red chili flakes, and saute until aromatic, about 1 - 2 minutes.

  2 tablespoons unsalted butter, 2 tablespoons extra-virgin olive oil, 2 cloves garlic, 1 filet anchovy, ¼ teaspoon red chili flakes

• Stir in the cherry tomatoes, and saute until they just begin to wrinkle, about 3 - 5 minutes.

  8 ounces fresh cherry tomatoes

• Add the canned tomatoes and season with salt. Simmer for 10 - 12 minutes until the cherry tomatoes burst and the sauce has thickened slightly. Crush any remaining whole tomatoes with the back of a spoon.

  14 ounces canned whole peeled tomatoes, Salt

• For homemade gnocchi: Meanwhile, bring a large pot of salted water to boil. Add the gnocchi and cook until they float to the top. Using a slotted spoon, transfer the dumplings to the dutch oven and toss to combine with the sauce.

  For store-bought gnocchi: I find store-bought gnocchi are at their best when they're crisped up slightly in a pan. Instead of boiling them, I recommend sauteing them with a tablespoon or two of oil over medium heat. Allow them to crisp up in the pan until lightly golden-brown. Then, toss to combine with the sauce.

  Note: The sauce-to-gnocchi ratio can vary depending on the exact ingredients you use. The gnocchi shouldn't be *drowning* in sauce, but they should look a little more saucy than you'd like (since the sauce will thicken in the oven). If it appears to dry, feel free to add a bit more canned tomato juice or water.

  12 ounces potato gnocchi

• Season with salt to taste.

  Transfer half of the saucy gnocchi mixture to an oven-safe casserole dish. Top with half of the mozzarella, then top with the remaining gnocchi mixture, followed by the remaining mozzarella. Finally, sprinkle on the parmigiano-reggiano cheese.

  4 ounces fresh whole-milk mozzarella, Handful of freshly grated parmigiano-reggiano cheese

• Bake in the oven for 10 - 15 minutes, or until the sauce has thickened slightly, and the cheese is bubbly, fully melted, and slightly golden-brown.

  Remove from the baking dish from the oven and cool for a few minutes to allow the sauce to set. Garnish with basil, and serve.

  4 sprigs fresh basil

This dish has a relatively small amount of ingredients, so every ingredient counts! Try to use the best gnocchi, mozzarella, and tomatoes you can find.

* Gnocchi: Store-bought gnocchi taste a bit gummier than homemade, but they're still delicious in this recipe. I recommend Mamma Emma (can be found at Eataly) or DeCecco (can be found in most grocery stores) brands.

Mozzarella: I prefer a fresh mozzarella here, like fior di latte (cow's milk) or mozzarella di bufala (buffalo milk), so look for a nice ball of cheese in liquid when grocery shopping.

For best results, remove the baking dish from the oven while the sauce is still a bit liquidy and the gnocchi are still soft and tender, as everything will continue to firm up once cooled down.

Storage: Leftover gnocchi sorrentina can be stored in an airtight container in the fridge for 2-3 days. You can quickly reheat individual portions in the microwave, or reheat larger portions in an oven safe dish in the oven. Bake, covered with foil, at 350°F/177°C for 5-10 minutes until warmed through.