Gnocchi alla Sorrentina: Italology’s Approved Recipe from Adele’s Kitchen

Carissimi amici,

Today, we are bringing you a dish that is pure comfort food, straight from our family’s kitchen to yours, Gnocchi alla Sorrentina! This simple yet delicious recipe has been passed down through generations, and it holds a special place in my heart.

Nonna Rosetta, my grandmother and Adele’s mom, was from Castellammare di Stabia, a charming coastal town in Campania, about 30 minutes from Sorrento, the birthplace of this dish. Nonna Rosetta and my mom, Adele, have been making it for as long as I can remember, filling our home with the irresistible aroma of bubbling tomato sauce, melting mozzarella, and fresh basil.

To keep things simple, we’re using prepackaged gnocchi for this version, making it an easy and quick recipe for a delicious Italian meal any day of the week. But don’t worry, soon, I’ll be sharing my family’s recipe for homemade gnocchi, so stay tuned!

Preparation & Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes

---

Ingredients (Serves 4)

• 1 lb (500 g) prepackaged potato gnocchi
• 17 oz (500 g) canned San Marzano tomatoes, crushed
• 2 tbsp extra virgin olive oil
• 1 clove garlic, minced
• A handful of fresh basil leaves
• Salt & black pepper to taste
• 9 oz (250 g) fresh mozzarella, torn into pieces
• ½ cup (50 g) grated Parmigiano Reggiano

---

Instructions

Step 1: Make the Sauce

1. Heat the olive oil in a large pan over medium heat. Add the minced garlic and sauté until fragrant (about 30 seconds).
2. Pour in the crushed tomatoes, add the basil leaves, and season with salt and pepper. Let it simmer for about 20 minutes, stirring occasionally.

Step 2: Cook the Gnocchi

1. Bring a large pot of salted water to a boil.
2. Cook the gnocchi according to the package instructions (usually 2-3 minutes). They’re ready when they float to the surface.
3. Use a slotted spoon to transfer the gnocchi directly into the tomato sauce, tossing gently to coat.

Step 3: Assemble & Bake

1. Transfer the gnocchi and sauce mixture to a baking dish.
2. Top with torn mozzarella and sprinkle with Parmigiano.
3. Bake at 400°C (200°F) for 10-15 minutes, or until the cheese is bubbling and slightly golden.

Step 4: Enjoy!

Serve immediately with a few extra basil leaves on top and a drizzle of extra virgin olive oil. Pair it with a glass of chilled white wine or a light red wine—close your eyes, take a bite, and let yourself be transported to Sorrento’s sun-drenched coast.

This dish isn’t just a recipe; it’s a piece of my family’s history. It’s the taste of my nonna Rosetta’s hometown, the scent of my mom Adele’s kitchen, and a tradition I’m proud to share with all of you.

💡 Want to try making your own gnocchi from scratch? Stay tuned, our homemade gnocchi recipe is coming soon!

Buon appetito, amici! 🍽️✨

Adele and Giulia with the Italology Team 💚🤍❤️

Coming up next week: Introducing Italology’s Cocktails Experience