A MEAL YOU CAN MAKE

Gnocchi alla Sorrentina

Soft potato gnocchi baked in tomato sauce with melting mozzarella.

About 56 minutes · 2 servings · Hob · large lidded pan · Fan oven · large roasting dish · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Milk, usually wheat/gluten; some gnocchi contains egg. Choose vegetarian cheese. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~616 kcal · 23g protein · 82g carbohydrate · 21g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Drain and tear 125g mozzarella (drained and torn). Mince 5g garlic and tear 10g basil (torn). Read the cooking time for 400g potato gnocchi (chilled, check packet). Set out a roasting dish.

  2. Cook the gnocchi

    Bring 1500ml water to a boil. Add the gnocchi, stirring gently. Cook for the packet time; floating alone is not always enough. Drain into the roasting dish.

  3. Make the tomato coating

    Warm 15ml olive oil in the emptied pan over medium heat. Stir garlic for 30 seconds, then add 400ml passata. Simmer, stirring, until slightly thickened. Fold in basil. Pour over the gnocchi and scatter with mozzarella.

  4. Set the oven

    Set the oven to 190°C fan. Clear a shelf and leave room for air around the tray.

  5. Let the oven heat

    Allow about 10 minutes, then check the oven indicator shows 190°C fan. Extend this wait if necessary.

  6. Put the dish in the oven

    Use dry oven gloves to place the prepared dish on the cleared shelf. Set the cooking timer after closing the door.

  7. Bake until bubbling

    Bake until the cheese melts, the edges colour lightly and the sauce bubbles in the centre. Extend if the centre is not hot.

  8. Let the bubbling sauce settle

    Use oven gloves to remove the dish and place it on a heatproof surface.

  9. Check and serve

    Spoon into bowls carefully; the tomato sauce holds heat.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  10. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 6 min · Cooking: about 30 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Campanian-inspired. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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