Description
This Simple Gnocchi alla Sorrentina recipe features tender, homemade or store-bought vegan gnocchi tossed in a fragrant basil-infused tomato sauce, topped with creamy liquid vegan mozzarella, then baked to bubbly perfection. This dairy-free, plant-based twist on a classic Italian dish delivers comforting, rich flavors without any animal products, making it ideal for vegans or those avoiding dairy.
Ingredients
Scale
Gnocchi
- 1 batch homemade 2-ingredient vegan gnocchi (or 16 ounces store-bought gnocchi)
Sauce
- 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
Cheese & Finishing
- 1 cup liquid vegan mozzarella (store bought or homemade)
- Optional: additional shredded vegan parmesan cheese
Instructions
- Prep: If making gnocchi from scratch, allocate about an hour to prepare; otherwise, the dish takes about 35 minutes. Alternatively, prepare gnocchi a day in advance and refrigerate them overnight. Mince the garlic and chop the basil.
- Make the gnocchi: Prepare the homemade gnocchi according to your recipe, shaping but not boiling them yet. Set shaped gnocchi aside. Meanwhile, bring a large pot of heavily salted water to a boil.
- Make the sauce: Heat olive oil in a Dutch oven or large pot over medium heat. Add minced garlic and sauté until golden and aromatic. Reduce heat to low, add peeled tomatoes, and mash them gently with a wooden spoon or spatula until smooth. Stir in chopped basil, cover, and simmer while waiting for water to boil.
- Cook the gnocchi: Add fresh gnocchi to boiling salted water. Cook until they float to the surface, then use a slotted spoon to transfer gnocchi directly into the simmering tomato sauce. Reserve 1/2 cup of pasta water and add it into the sauce as well.
- Stir the gnocchi: Mix gnocchi gently into the tomato sauce to coat evenly. Preheat the oven to 350°F (175°C).
- Assemble the Gnocchi alla Sorrentina: Remove from heat. If not using a Dutch oven for baking, transfer half the gnocchi with sauce into a Dutch oven or casserole dish, then add half the vegan mozzarella. Add the remaining gnocchi and mozzarella on top. If already using a Dutch oven, simply layer half of the mozzarella over gnocchi, mix lightly, then add the remaining mozzarella on top.
- Bake: Cover the baking dish with a lid or foil/parchment paper and bake for 30-35 minutes until bubbling. To brown the vegan cheese, remove the cover, switch the oven to broil, and broil briefly while monitoring to avoid burning.
- Serve and enjoy: Serve gnocchi warm garnished with extra chopped basil. Store leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Use fresh or store-bought vegan mozzarella for ease and best results.
- Pomodorini or San Marzano tomatoes provide the best flavor for the sauce.
- For a richer flavor, add a sprinkle of vegan parmesan cheese on top before baking.
- You can prepare the gnocchi a day ahead and refrigerate to save time.
- Keep an eye on the broiler to prevent burning the vegan cheese.
- Prep Time: 25 minutes
- Cook Time: 20 minutes (simmering and boiling) + 35 minutes baking
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: gnocchi alla sorrentina, vegan gnocchi recipe, dairy free Italian, vegan Italian food, baked gnocchi, tomato basil sauce, vegan mozzarella
