Known as 'gnocchi alla sorrentina,' this classic Italian pasta dish that uses simple ingredients and tastes delicious. Use homemade or store-bought gnocchi.
This was an extremely easy recipe and very tasty. I made it basically how it s stated except I added some garlic and Italians herbs to the sauce. I also just baked it for about 20 minutes at 350 instead of broiling it. Will definitely again!
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I liked this. It was a nice change to pasta. I am a mom of two young boys and have to save time these days. I used a 2lb jar of Victorio marinara. It already has the crushed tomatoes, onions, olive oil,..,I did still add a couple of drizzles of olive oil. My gnocchi had to cook a bit longer to rise to the top. Then I let it boil 3-4 minutes more. I doubled the Parmesan and mozzarella, only because my jar of sauce was quite large. I’ve never put fresh mozzarella in a broiler. I didn’t feel it melted that well. It mostly kept its shape. I would like to try this again with hand shredded whole milk mozzarella and maybe even adding sausage. Ty, for an easy week night recipe.
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Simple and delicious! I did broil this for a few minutes, like the recipe instructs, but I think next time, I'll do like we always do, and just toss the mozzarella in with the gnocchi and sauce, and let the heat of the two slightly melt the cheese. If you can find passata di pomodoro that is imported from Italy, it truly makes a world of difference. We find it at Dekalb Farmers Market, near Atlanta.
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This was very tasty. Because I had crushed tomato not passata I added a cloves of garlic to the onions and some chopped basil to the sauce prior to broiling. Hit the spot. I loved the tang to the sauce.
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It was absolutely delicious. I added a couple cloves with the onion along with some dried parsley and oregano with the tomatoes, and it has such an amazing flavor. So much better than any store bought pasta sauce. Well definitely make it again!
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This is one of my favorite meals - I keep gnocchi in my pantry just for dishes like this! I did add mushrooms to this because I needed to use them before they went bad but that's the glory of this dish - you can modify it several ways to fit your tastes (or your fridge.). The leftovers are great reheated, too, which is nice for lunch the next day. I used good canned tomatoes, which I think makes a big difference, but again - use what ya got. Thanks!
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was an extremely easy recipe and very tasty. I made it basically how it s stated except I added some garlic and Italians herbs to the sauce. I also just baked it for about 20 minutes at 350 instead of broiling it. Will definitely again!
I liked this. It was a nice change to pasta. I am a mom of two young boys and have to save time these days. I used a 2lb jar of Victorio marinara. It already has the crushed tomatoes, onions, olive oil,..,I did still add a couple of drizzles of olive oil. My gnocchi had to cook a bit longer to rise to the top. Then I let it boil 3-4 minutes more. I doubled the Parmesan and mozzarella, only because my jar of sauce was quite large. I’ve never put fresh mozzarella in a broiler. I didn’t feel it melted that well. It mostly kept its shape. I would like to try this again with hand shredded whole milk mozzarella and maybe even adding sausage. Ty, for an easy week night recipe.
Simple and delicious! I did broil this for a few minutes, like the recipe instructs, but I think next time, I'll do like we always do, and just toss the mozzarella in with the gnocchi and sauce, and let the heat of the two slightly melt the cheese. If you can find passata di pomodoro that is imported from Italy, it truly makes a world of difference. We find it at Dekalb Farmers Market, near Atlanta.
This was very tasty. Because I had crushed tomato not passata I added a cloves of garlic to the onions and some chopped basil to the sauce prior to broiling. Hit the spot. I loved the tang to the sauce.
It was absolutely delicious. I added a couple cloves with the onion along with some dried parsley and oregano with the tomatoes, and it has such an amazing flavor. So much better than any store bought pasta sauce. Well definitely make it again!
This is one of my favorite meals - I keep gnocchi in my pantry just for dishes like this! I did add mushrooms to this because I needed to use them before they went bad but that's the glory of this dish - you can modify it several ways to fit your tastes (or your fridge.). The leftovers are great reheated, too, which is nice for lunch the next day. I used good canned tomatoes, which I think makes a big difference, but again - use what ya got. Thanks!
