Gnocchi alla Sorrentina (Vegetarian)
Gnocchi alla Sorrentina is one of my absolute FAVORITE Italian pasta dishes. And it’s vegetarian! The ooey, gooey cheese with red sauce gets a ‘YES, please from,’ me. Pair with a side salad, some crusty bread, and a nice glass of red wine and you have an amazing Italian vegetarian meal.
YUMMY. I’m thinking of making a batch right now just from writing this blog post!
P.S. another lovely vegetarian pasta dish is my recipe for Mandilli pasta. Also, a favorite.
If you aren’t familiar with the lovely potato gnocchi, I highly suggest you try it. Just another version of the over 300 types of pasta made in Italy, it’s delicious and so easy to make. Plus, it’s just as versatile as other types of pasta.
My favorite way to make it, is to give it a quick boil, and then brown it in a pan. Top with your favorite sauce and a bit of cheese and voila, you have a lovely Italian dish. And of course, the Gnocchi alla Sorrentina is so freaking easy to make as well, which is another reason to get familiar with gnocchi.
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Make Ahead or Buy the Ingredients for Gnocchi alla Sorrentina
I’ll admit if you’re making the ingredients to this recipe all at once, it might seem a bit overwhelming. I recommend making the gnocchi a few days or even weeks ahead to make it quick and easy. I double or triple the Authentic Potato Gnocchi recipe when I make a batch and freeze it for future use, like in this recipe. But it also works well with store-bought frozen or dried gnocchi (rehydrate before using), as well.
It’s the same with the sauce. My recipe for Quick Marinara is quick and easy to make but if you’re short on time, you can use a jar of red sauce. I’m never one to argue with shortcuts that still allow you to put a homecooked meal on the table – fast.
Btw, if you’re making gnocchi at home, it’s more fun to make with others, so invite some friends over for a pasta making party. You can make several large batches and have plenty for everyone to take home to put in the freezer.
Using Gluten-Free Flour in Gnocchi
I personally haven’t tried using gluten-free flour in gnocchi, but several friends have reported not having an issue. It would 100% depend on the types of flour you used though. If you’re going to give it a go, I recommend making a small test batch first. That way you don’t put a ton of effort into making a large batch only to find out it didn’t work.
One of my favorite ways to serve Gnocchi alla Sorrentina is to make individual portions in ramekins. But as you can see, it does well in a casserole or your favorite baking dish. If you like to make ahead meals for the week at work, ramekins are also nice to take with you, if you’re working outside your home.
Just don’t forget to oil up the dishes you use to bake the recipe in because it makes for much easier cleanup and getting the baked sauce and cheese off the dish. Of course, the easiest cleaning is to pop the dishes into the dishwasher if you use dishwasher safe pans.
Serving up your Gnocchi alla Sorrentina
This is one dish you want to make sure is warm or hot when serving. Otherwise, you won’t have the ooey, gooey mozzarella cheese stringing out of it. Room temp doesn’t cut it in this case.
Leftovers are also good. I recommend adding a small splash of water before heating to bring back the creamy consistency. Then heat until the cheese is hot and gooey again.
So, I’m off to make a batch of gnocchi. I’ll be looking for your comments on how you liked the dish and if you have any questions or need a quick tip, please leave them in the comments.
Gnocchi alla Sorrentina
- 2 cups prepared Authentic Potato Gnocchi recipe below
- 1 batch Quick Marinara Sauce recipe below
- 3/4 cup grated mozzarella
- Preheat oven to 220 C or 350 F. Lightly oil a casserole dish or 4 – 6" ramekins with olive oil.
- Sprinkle with mozzarella cheese.
- Place dishes into the oven and bake until golden brown, approximately 20 to 25 minutes.
- Remove, allow to rest for about five minutes, then serve.
Quick Marinara Sauce
- 1 14 oz (400gram) can diced Italian tomatoes
- 3 cloves garlic minced
- 1/4 tsp dried oregano
- 1 tbsp olive oil
- salt and pepper to taste
- Heat olive oil in a small saucepan over medium heat. Add minced garlic and dried oregano, cooking until fragrant.
- Pour in diced tomatoes, season with salt and pepper, and allow to simmer for about five minutes.
- Remove pan from the heat and set aside until needed.
Authentic Potato Gnocchi
- 2 1/2 pounds russet potatoes
- 1 large egg
- 1 1/2 to 2 cups all purpose flour, plus some extra for rolling out the gnocchi
- 1 tsp. black pepper
- 1 1/2 tsp. salt
- 1 cup of flour plus some extra for rolling out the gnocchi
- Bake potatoes at 325° F until soft. Remove from the oven and allow to cool down until cool enough to handle.
- Once potatoes are cool, run them through a food mill or ricer to remove the skins and gain the right texture. Do not mash. If you don’t have a food mill or ricer, grate the potatoes using a grater.
- I prefer to mix the dough with my hands so I know when I have enough flour. Start by adding the processed potatoes to a large bowl, followed by 3/4 cup of flour, egg, salt and pepper. stir together and begin kneading the dough, adding more flour as needed, until the dough is soft, pliable and doesn’t stick to the surface anymore.
- Wrap dough in plastic wrap and let to rest for about 30 minutes.
- Unwrap dough and cut into 8 or 10 slices. Work with one piece at a time, leaving the rest covered with the plastic wrap or a towel to prevent drying.
- On a floured surface, roll dough into ropes about 1/2″ in diameter. Using a knife, slice the rope into 1/2″ pieces. You can cook them just like this or use the back of a fork or a gnocchi board to roll them into their traditional shape.
- If using a fork, mashe the ribs of the fork into the gnocchi pillow, making raised ribs in it. Pick up the piece and curve into a circle.
- Place the finished gnocchi on a floured baking sheet. Use immediately or place, covered, in the refridgerator for later use.
- To cook: Bring a large pot of salted water to boil. Drop in gnocchi a few at a time, taking care not to overcook. Cook for 3 to 4 minutes or until gnocchi float to the top. Serve with your choice of toppings.