Gnocchi Sorrentino Recipe

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Keep heat high so water returns to a boil quickly when gnocchi are added.

Add the gnocchi to the boiling water in batches if needed so they have space. Cook fresh gnocchi until they float plus about 30–60 seconds (usually 2–3 minutes). Use a slotted spoon to lift them as they float and transfer to a bowl. Reserve 1 cup of the cooking water before discarding the rest.

While the water comes to a boil (or when gnocchi are cooking), heat 2 tablespoons olive oil in a large wide skillet over medium heat.

Add the sliced garlic and cook gently for 30–45 seconds until fragrant but not browned.

Add the cherry tomatoes, spread them in a single layer, and let them cook undisturbed for 2–3 minutes so some begin to blister and burst.

Stir the tomatoes, season with 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper, and the red pepper flakes if using. Continue to cook, gently pressing a few tomatoes with the back of a spoon to release juices, for another 2–3 minutes until you have a saucy, slightly chunky mixture.

Stir in 1 tablespoon basil pesto and 1/4 cup of reserved gnocchi cooking water to loosen and brighten the sauce. Taste and adjust seasoning.

Add the cooked gnocchi to the skillet with the tomato-pesto sauce. Toss gently over low heat for 1–2 minutes so gnocchi are coated and warmed through. If sauce seems tight, add more reserved cooking water, a tablespoon at a time, until it reaches a glossy, saucy consistency.

Remove the pan from heat. Tear or scatter the fresh mozzarella over the top and add most of the basil leaves, saving a few for garnish. The residual heat will soften the mozzarella; if you prefer it slightly melted, return the pan to very low heat for 30 seconds—do not overcook.

Drizzle the finishing teaspoon of extra-virgin olive oil over the dish and sprinkle the grated Parmigiano-Reggiano if using. Gently toss once to distribute cheese and basil without breaking the gnocchi.

Transfer to warmed plates or a shallow serving bowl, garnish with remaining basil leaves, and serve immediately.