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Gnocchi with tomato sauce and mozzarella in large pan with a serving spoon and topped with fresh basil
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5 from 9 votes

Gnocchi Alla Sorrentina

This low effort gnocchi alla sorrentina is so comforting & warming with all the flavours of Italy.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: mains
Cuisine: Italian
Servings: 5
Calories: 464kcal
Author: Mimi Harrison
Cost: £1.21

Ingredients

  • 500 g cherry tomatoes, halved (£0.96)
  • 3 cloves garlic, minced (£0.69/3)=(£0.23)
  • 2 x 400g tin plum tomatoes (£0.28x2)=(£0.56)
  • 1 bunch of fresh basil, stems finely sliced (£0.50)
  • 1 kg packed gnocchi (£0.65x2)=(£1.30)
  • 250 g (2 balls) low fat mozzarella, roughly torn (£0.60x2)=(£1.20)

Side:

  • 1 broccoli, cut into florets & boiled in salted water (£0.50)
  • 1 cauliflower, cut into florets & boiled in salted water (£0.82)

Cupboard Essentials

  • 1 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp red pepper flakes (optional)
  • 300 ml chicken stock/vegetable stock
  • Salt & Pepper
  • Pepper

Instructions

Tip:To prevent any sogginess from the mozzarella, tear the mozzarella and remove the excess moisture by patting with a paper towel before step 4.

  • Start by adding the extra-virgin olive oil to an oven-proof, deep frying pan along with the halved cherry tomatoes. Season with salt and fry on a medium/low heat for 5 minutes.
  • Next, add the minced garlic, red pepper flakes and sliced basil stems into the pan. Continue to fry for a couple of minutes on a low heat with a drizzle of red wine vinegar.
  • Meanwhile, blend the plum tomatoes until smooth. Transfer into the frying pan along with the gnocchi & stock. Increase the heat to a low simmer and cook for 10 minutes, stirring occasionally.
  • After this time, the sauce should have reduced/thickened and the gnocchi should be mostly cooked. Top with the torn mozzarella and pop under the grill for 5-10 minutes, or until the cheese is melted & starts to turn golden brown.
  • Serve with fresh basil & a portion of broccoli/ cauliflower mix. Season with salt & pepper if necessary.

Notes

  • Don’t overcook the gnocchi! Cook gnocchi in salted boiling water in batches until they float to the surface (2-3 minutes).
  • Remove excess moisture from mozzarella by squeezing and patting dry with a paper towel to prevent sogginess.
  • Use an ovenproof pan, in order to grill or bake in the oven  until mozzarella is golden brown and melted (5-10 minutes on the grill or 15-20 minutes in the oven). Let it rest before serving.

Nutrition

Calories: 464kcal | Carbohydrates: 63g | Protein: 19g | Fat: 10g