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
Scale
- 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.
