Gnocchi alla sorrentina

Cheesy-tomatoey-goodness makes this dish the perfect easy comfort food.  Perfect, quick and easy.


You will need (Serves 4)

1 small red onion

1 clove of garlic

150ml passata

400g of tinned, peeled tomatoes

1 handful of cherry tomatoes

fresh basil leaves

100g mozzarella

50g  grated Parmigiano Reggiano

500g Potato Gnocchi

1 tbsp of Balsamic vinegar

1 tbsp sugar

salt and pepper


  • Finely chop the red onion and garlic clove.
  • Lightly fry in olive oil on a low flame until onions are translucent
  • Wash and chop the cherry tomatoes and add to the onions and garlic along with the tinned tomatoes and passata.
  • Add the balsamic vinegar, basil leaves and the sugar and stir well.
  • Leave to reduce for about 10 minutes.
  • Boil the gnocchi in lightly salted water and drain.
  • Chop the mozzarella into small bite sized chunks.
  • When the sauce has reduced, add the gnocchi to the pan along with the mozzarella and a few tablespoons of parmigiano reggiano and mix through. Season well with salt and pepper.
  • Transfer all to an oven-proof dish and sprinkle the remaining cheese on top.
  • Cook in the oven at about 180° for 10 minutes or until the cheese on top starts to turn golden brown.
  • Garnish with basil leaves.
  • Eat till your heart’s content.

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