Gnocchi alla Sorrentina fails when the sauce is thin or the mozzarella is wet. Fix those two things and the bake stays saucy instead of soupy.
Homemade potato gnocchi give the best texture, but the assembly works with good store-bought gnocchi too. Use a thick tomato sauce, drain the mozzarella well, and bake just until the cheese softens and spots brown.
Set servings and units first. You can change them anytime.
Drain the mozzarella on paper towels for at least 30 minutes. If it still feels wet, press it gently before dicing.
Warm the olive oil in a wide saucepan. Add the garlic and cook for 1 minute, then add the tomatoes, salt, and black pepper.
Simmer the sauce uncovered for 25 to 30 minutes, until thick enough that a spoon leaves a brief trail. Remove the garlic and stir in half the basil.
Heat the oven to 425 F. Bring a large pot of salted water to a gentle boil.
Cook the gnocchi until they float, then lift them out with a slotted spoon. Fold them into the tomato sauce carefully so they do not break.
Spoon half the gnocchi into a baking dish or ramekins. Add half the mozzarella and cheese, then repeat with the remaining gnocchi, mozzarella, and cheese.
Bake 12 to 15 minutes, until the sauce bubbles and the mozzarella melts with a few browned spots. Rest 5 minutes and finish with the remaining basil.
You made Gnocchi alla Sorrentina. Time to eat.
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If using store-bought gnocchi, undercook them by 30 seconds. They finish in the sauce and hold their shape better in the oven.
Six Italian regions. Nothing reformulated. Imported direct.
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