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Gnocchi gratinati (alla Sorrentina).

Gnocchi Gratinati

Mari Avalos
These gnocchi gratinati are little pillows of soft potato goodness, smothered in a rich tomato sauce and baked under golden, melty cheese. A perfect comfort food and crowd-pleaser.
5 from 1 vote
4 servings
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Prep 10 minutes
Cook 30 minutes
Total 40 minutes

Ingredients
 

  • 1.5 lb gnocchi
  • 1 cup fontina cheese (or any melty cheese you prefer)
  • ½ cup parmigiano cheese (grated)

For the tomato sauce

  • 1 cup tomato passata
  • ¼ cup onion (finely chopped)
  • 1 clove garlic (finely chopped)
  • ½ Tbsp oregano
  • 3 Tbsp extra virgin olive oil (+ more for drizzling)
  • salt and pepper (to taste)

Instructions
 

Make the tomato sauce

  • Heat the olive oil in a pan over medium heat.
  • Add the onion and cook, stirring constantly, for about a minute. Add the garlic and cook until fragrant.
  • Pour in the tomato passata, add the oregano, and season with salt and pepper. Let it simmer for about a minute.
  • Add about half a cup of water to the passata bottle, shake it well, and pour it into the pan.
  • Cook the sauce for 10–15 minutes, or until the onion is very soft and the sauce has thickened enough to coat the back of a spoon.

Cook & season the gnocchi

  • Cook the gnocchi in plenty of salted water until they float to the surface.
  • Drain and transfer them to the pan with the tomato sauce.
  • Add half of the grated Parmigiano and mix well until the gnocchi are fully coated.

Assemble & bake

  • Preheat the oven to 360°F (180°C) and grease a baking dish with olive oil.
  • Spread half of the gnocchi in the dish and top with half of the Fontina cheese.
  • Add the remaining gnocchi, then sprinkle with the rest of the Fontina and the remaining Parmigiano. Drizzle generously with olive oil.
  • Bake for 20–25 minutes, or until the cheese is bubbly and golden in spots.
  • Let it rest for 10 minutes before serving.

Tips & Notes

  • Use a slotted spoon to scoop out the gnocchi. Don’t dump them in a colander because they're delicate.
  • Want a richer sauce? Add bacon, sausage, or a bit of ham.
  • Need to sneak in veggies? Zucchini, mushrooms, or pumpkin work great in the sauce.
  • You can assemble the dish up to a day ahead and keep it in the fridge. Let it sit at room temp before baking.
  • Thaw in the fridge overnight and bake as usual. Add 5–10 more minutes if it’s still cold in the center.
  • Leftovers of gnocchi gratinati reheat well in the oven or microwave. For a bubbly top, give it a few minutes under the broiler.

Nutrition

Serving: 1 servingCalories: 576kcalCarbohydrates: 68gProtein: 21gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 47mgSodium: 1641mgPotassium: 333mgFiber: 6gSugar: 4gVitamin A: 729IUVitamin C: 8mgCalcium: 389mgIron: 8mg