Pasta & Pizza
Gnocchi alla sorrentina
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Gnocchi, tomato sauce and melted cheese become a hearty meal in the oven. Basil gives the finished casserole a fresh finish.
Timing
- For: 4 people
- Preparation: 20 min.
- Cooking time: 30 mins.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 660 kcal
- Protein
- ≈ 24.2 g
- Carbohydrates
- ≈ 70.8 g
- Fat
- ≈ 28.4 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 800 g potato gnocchi, fresh or from the refrigerated shelf · ≈ 800 g · Assumed quantity / reference product
Gnocchi roh (K270000) - 700 g pureed tomatoes · ≈ 700 g · Assumed quantity / reference product
Tomaten passiert/Tomatenpüree (R161200) - 250g mozzarella · ≈ 250 g · Assumed quantity / reference product
Mozzarella mind. 45 % Fett i. Tr. (M032100) - 50g Parmigiano Reggiano · ≈ 50 g · Assumed quantity / reference product
Hartkäse mind. 45 % Fett i. Tr. (M300600) - 2 cloves of garlic · ≈ 6 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 3 tbsp olive oil · ≈ 40.95 g · Assumed quantity / reference product
Olivenöl (Q120000) - 1 bunch of basil · ≈ 20 g · Assumed quantity / reference product
Basilikum roh (G061000)
Not included in the base calculation
- Salt and pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 800 g potato gnocchi, fresh or from the refrigerated shelf
- 700 g pureed tomatoes
- 250g mozzarella
- 50g Parmigiano Reggiano
- 2 cloves of garlic
- 3 tbsp olive oil
- 1 bunch of basil
- Salt and pepper
Instructions
- Carefully sauté garlic in olive oil; Add the pureed tomatoes and simmer gently for 15 minutes, season with salt and pepper.
- Cook gnocchi in salted water according to package instructions until they rise to the surface; let drain.
- Mix the gnocchi with tomato sauce and torn basil.
- Pour into a baking dish and sprinkle the drained mozzarella and Parmigiano on top.
- Gratinate at 200 °C top/bottom heat for about 10-15 minutes until the cheese has melted.
- Let it rest briefly and serve.
Tips
- Drain the mozzarella well; otherwise the sauce will be watery.
You can also find this recipe in Svens kulinarische Italienreise. Look inside the book · View on Amazon ↗
