Simple Gnocchi alla Sorrentina with Fresh Gnocchi -Dairy Free!
This easy Gnocchi alla Sorrentina inspired by the original classic Sorrento dish features pillowy 2 ingredient fresh potato gnocchi baked in a from-scratch pomodorino sauce and dairy free creamy mozzarella!
Classic Gnocchi alla Sorrentina with a dairy free twist!
If you’re looking for an easy and classic Italian dish that’s something other than lasagna and spaghetti with meatballs (though my vegan lasagna and vegan lentil meatballs are TOO good!), then you must try this classic Gnocchi alla Sorrentina.
Inspired by the traditional recipe originating from Sorrento, Italy, this pasta recipe i’s easily one of my favorite gnocchi recipes (though this Tuscan gnocchi soup and Marry Me Gnocchi are up there!) because it’s simple in ingredients, easy to make like my pasta con broccoli, and the tastes ridiculously good.
Oh, and yes the twist is that this version is entirely dairy free! Now because my true Italians come for me, I am vegan- so we can’t consume regular cow’s milk!
However, I’ve spent most of my career veganizing my Sicilian grandparents’ recipes (from tiramisu to cannoli to panettone!), and my biggest concern is always flavor and texture.
So trust me when I say that this Gnocchi alla Sorrentina definitely checks all of the boxes!
We have soft, plump gnocchi baked in a rich fresh tomato sauce and decadently cheesy dairy free mozzarella.
Spoon it onto a plate and dig in- then book your next trip to Italy because it will seriously make you want to go!
In love with gnocchi as much as I am? Try my sweet potato gnocchi recipe next!
Make this dish irresistible: use FRESH gnocchi
Now of course, you can use store-bought gnocchi. In a pinch, I do it all of the time, and it still turns out absolutely delicious. Plus, I’ll admit, it is quicker.
But if you have the time and/or want to make this dish super special (and jaw-droppingly delicious for a vegan pasta dish) then homemade gnocchi is the move.
Don’t worry though- if you’ve never made gnocchi, it’s actually so simple. My recipe is naturally vegan and dairy free, so there’s no ricotta nor eggs in the gnocchi impasto.
Now, you can either make the gnocchi dough the same day as the gnocchi alla Sorrentina or you can do it the day before and refrigerate the dough overnight.
Either works here!
For refrigerating the gnocchi dough overnight: Whether you’ve shaped the gnocchi or have the impasto (dough in Italian) whole, cover the gnocchi tightly to prevent any air coming into the dough and refrigerate overnight. Then when you’re making the Gnocchi alla Sorrentina, simply shape the dough and boil the gnocchi!
Assembling Gnocchi alla Sorrentina:
For the full instructions with measurements, please skip ahead to the recipe card below. In this section, I’ll be going over how to make the Gnocchi alla Sorrentina with step-by-step photos.
Britt’s dairy free cheese recommendations:
So of course, typical Gnocchi alla Sorrentina is made with regular dairy mozzarella. However, as this is a vegan blog, and this is my vegan take on the classic Italian dish, I have a few dairy free suggestions!
For vegan cheese, I really like Miyoko’s liquid dairy free mozzarella cheese and their ball of dairy free mozzarella. It browns really well in the oven!
You can also use Violife shredded mozzarella, as that is nut-free. I also have a bean-based liquid mozzarella. However, it does not brown very much- still tastes delicious though!
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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Simple Gnocchi alla Sorrentina with Fresh Gnocchi -Dairy Free!
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Description
This easy Gnocchi alla Sorrentina inspired by the original classic Sorrento dish features pillowy 2 ingredient plump fresh potato gnocchi baked in a from-scratch pomodorino sauce and dairy free creamy mozzarella!
Ingredients
- 1 batch homemade 2-ingredient vegan gnocchi (or 16 ounces store bought gnocchi)
- 1 tbsp extra virgin olive oil
- 5–7 garlic cloves, minced
- 18 ounces canned pomodorini tomatoes or san marzano whole peeled tomatoes in a jar*
- 1 cup fresh basil leaves, chopped
- 1 cup liquid vegan mozzarella (store bought or homemade)
- Sea salt & pepper, to taste
- Optional: additional shredded vegan parmesan cheese
Instructions
- Prep: If making the gnocchi from scratch, you will need to allot about an hour to make this gnocchi alla Sorrentina- otherwise, it will only take 35 minutes! Alternatively, you can prep the homemade gnocchi the day before and refrigerate them covered overnight. Then proceed onto Step in this recipe. Mince and chop the basil.
- Make the gnocchi: Follow the instructions for making the homemade gnocchi, stopping before boiling the gnocchi. Set the shaped gnocchi aside and move onto the sauce. Before starting the sauce in the next step, however, start to bring a large pot of heavily salted water to a boil.
- Make the sauce: In a Dutch oven or large pot, heat the olive oil until hot on medium heat. Then add in the garlic, and saute until golden and aromatic. Reduce the heat to low, and pour in the peeled tomatoes, mashing with a wooden spoon or silicone spatula until smoother. You can also use crushed or strained tomatoes if preferred. Stir the sauce then add in chopped basil. Cover and let simmer until the water is boiling for the gnocchi.
- Cook the gnocchi: Add the fresh gnocchi to the boiling water and cook until they float to the top. Then transfer the cooked gnocchi with a slotted spoon over the the sauce. Reserve 1/2 cup of pasta water and pour the water into the sauce.
- Stir the gnocchi: Stir the gnocchi into the tomato sauce. While the gnocchi are cooking in the sauce, preheat the oven to 350F.
- Assemble the Gnocchi alla Sorrentina: Remove the gnocchi from the heat. If you aren’t already using a Dutch oven, set out a Dutch oven or casserole dish. Pour about half of the gnocchi in sauce into the chosen baking dish, followed by half o the vegan mozzarella. Then pour in the remaining gnocchi, followed by the remaining liquid mozzarella. If you’re already using a Dutch oven, simply pour half of the vegan mozzarella on top, and mix with a spoon. Then pour the remaining liquid mozzarella on top.
- Bake: Place the gnocchi covered (either with the lid or a piece of tinfoil or parchment paper over top) into the oven to bake for 30-35 minutes, or until bubbling. To brown the vegan cheese, remove the lid and turn the oven onto “broil” while keeping the oven light on to make sure you don’t burn the cheese. Remove from the oven.
- Serve and enjoy! Serve the gnocchi warm with extra chopped basil and enjoy! Store any leftovers in an airtight container and in the fridge for up to a week.
Notes
Gluten Free: You can make these gnocchi gluten free as well- simply follow the instructions in the gnocchi post for gluten-free flour options.
Sauce: If you can’t find pomodorini sauce or whole san Marzano peeled tomatoes, you can use either crushed tomatoes or strained tomatoes (tomato passata). Either will work!
Liquid vegan mozzarella: I used Miyoko’s – you can also use their vegan mozzarella ball. For nut-free, you can check out my vegan mozzarella here. However, it does not brown easily.
