Gnocchi alla Sorrentina


  • 1.1 pound potato gnocchi, prepared per package instructions
  • 1 tablespoon extra virgin olive oil
  • 1 small whole onion, peeled
  • 15 ounce can tomato puree
  • 10 basil leaves
  • 5.5 ounce fresh mozzarella
  • 2.3 ounce Parmigiano Reggiano, grated
  • Salt and pepper to taste


  1. Heat olive oil in a medium pot over medium heat. Add whole onion and and sauté for a couple minutes.
  2. Reduce heat to low. Stir in tomato puree, half of the whole basil leaves and a pinch of salt. Cover and cook for 15 to 20 minutes until sauce thickens.
  3. Remove onion. Cube 3 1/2 ounces of mozzarella and add to sauce. Stir until melted and sauce is smooth.
  4. Roughly chop remaining basil leaves and add to sauce.
  5. Stir in cooked gnocchi and 2 tablespoons Parmigiano Reggiano.
  6. Heat oven broiler.
  7. Grease 4 individual oven proof ramekins. Divide gnocchi between each ramekin. Top with remaining mozzarella and Parmigiano Reggiano.
  8. Place ramekins under broiler and and watch carefully until cheese is melted and bubbly.
  9. Garnish with fresh basil and serve.


Adapted from Manu’s Menu