Name: Vegan Gnocchi alla Sorrentina with Fresh Gnocchi and Tomato-Basil Sauce Recipe
Prep time: 25 min
Cook time: PT-490152H58M7S
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1 batch homemade 2-ingredient vegan gnocchi (or 16 ounces store-bought gnocchi); 1 tbsp extra virgin olive oil; 5-7 garlic cloves, minced; 18 ounces canned pomodorini tomatoes or San Marzano whole peeled tomatoes; 1 cup fresh basil leaves, chopped; Sea salt & pepper, to taste; 1 cup liquid vegan mozzarella (store bought or homemade); Optional: additional shredded vegan parmesan cheese

Jump to Recipe

Introduction

Gnocchi alla Sorrentina is a comforting Italian dish featuring soft gnocchi bathed in a rich tomato sauce and melted vegan mozzarella. This dairy-free version uses homemade or store-bought gnocchi and is perfect for a cozy weeknight meal.

The dish shows a white plate filled with soft orange-red gnocchi covered in thick tomato sauce. There are melted white cheese pieces spread on top of the gnocchi, partially melted into the sauce. Bright green basil leaves are scattered on the surface, adding a fresh contrast. A silver fork is placed on the left side of the plate, slightly digging into the gnocchi. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 batch homemade 2-ingredient vegan gnocchi (or 16 ounces store-bought gnocchi)
1 tbsp extra virgin olive oil
5-7 garlic cloves, minced
18 ounces canned pomodorini tomatoes or San Marzano whole peeled tomatoes
1 cup fresh basil leaves, chopped
1 cup liquid vegan mozzarella (store-bought or homemade)
Sea salt & pepper, to taste
Optional: additional shredded vegan parmesan cheese

Instructions

Step 1: If making gnocchi from scratch, prepare it first or refrigerate homemade gnocchi overnight. Mince the garlic and chop the basil.
Step 2: Bring a large pot of heavily salted water to a boil for cooking the gnocchi later.
Step 3: In a large pot or Dutch oven, heat olive oil over medium heat. Add the minced garlic and sauté until golden and fragrant.
Step 4: Reduce heat to low, add the canned tomatoes, and mash them with a wooden spoon until smooth. Stir in the chopped basil. Cover and simmer while water boils.
Step 5: Add fresh gnocchi to the boiling water and cook until they float to the surface. Use a slotted spoon to transfer gnocchi to the tomato sauce. Reserve 1/2 cup pasta water and add it to the sauce.
Step 6: Stir the gnocchi gently in the sauce. Preheat the oven to 350°F (175°C).
Step 7: If not using a Dutch oven, transfer half of the gnocchi with sauce into a baking dish, add half of the vegan mozzarella, then layer the remaining gnocchi and mozzarella on top. If using a Dutch oven, mix half of the mozzarella into the gnocchi and pour the rest over the top.
Step 8: Cover the dish and bake for 30-35 minutes until bubbling. Remove the cover and broil briefly to brown the vegan cheese, watching carefully to avoid burning.
Step 9: Remove from oven. Serve warm, garnished with extra basil and optional vegan parmesan.

Tips & Variations

Use crushed or strained tomatoes instead of whole peeled for a smoother sauce texture.
Try adding red pepper flakes to the sauce for a spicy kick.
Make the gnocchi a day ahead to save time and improve texture.
Top with vegan parmesan cheese before baking for extra flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to one week. Reheat gently in the oven or microwave until warmed through, adding a splash of water or broth if needed to loosen the sauce.

How to Serve

A round dish shows a thick layer of bright red tomato sauce with some roasted cherry tomatoes scattered on top, creating a slightly chunky texture. Covering part of the sauce is a smooth, light golden melted cheese layer with small browned spots, giving it a slightly baked look. Fresh green basil leaves are placed on the cheese and sauce for a pop of color. The dish is in a white pan with one side of its handle visible. The background has a white marbled texture with a bunch of fresh red cherry tomatoes off to the side. A spoon is scooping up some of the saucy, chunky mix from the bottom right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought gnocchi for this recipe?

Yes, store-bought gnocchi works well and makes the recipe quicker and easier without compromising on taste.

Is it necessary to broil the dish at the end?

Broiling is optional but recommended to create a nicely browned, slightly crispy top on the melted vegan mozzarella, enhancing both texture and appearance.