This dish, Crispy Gnocchi with Tomatoes and Fresh Mozzarella, also known as Gnocchi alla Sorrentina, consists of fried gnocchi covered with an easy cherry tomato and mozzarella sauce with tons of fresh basil. 30 minutes, tops. Score. Originally published August 12, 2014.
Table of Contents
- Why you’ll love this easy weeknight gnocchi
- Key ingredients
- How to make crispy gnocchi with tomatoes and fresh mozzarella (Gnocchi alla Sorrentina)
- How to store leftovers
- Can I freeze this?
- More pasta recipes
- Crispy Gnocchi with Tomatoes and Fresh Mozzarella (Gnocchi alla Sorrentina) Recipe
- More pasta recipes
Eric: Can I get you anything?
Karen: Yes. A chocolate cupcake. Or a brownie will do.
Eric: *Looks in the fridge* Cherry tomatoes! *pops one in mouth* Want one?
Karen, totally offended: NO, I DON’T.
Probably there is nothing worse than someone trying to feed you vegetables when all you want is this or this or this.
Speaking of veggie failures recently, the other night I dumped an entire bottle of ranch on my salad. It was a pitifully small salad, too, that I hadn’t even served myself. Eric threw a few pieces of lettuce on my plate (as he often does) in an attempt to help me avoid getting scurvy. I was trying to douse it in ranch, true, but not THAT much. “I stand behind my decision to avoid salad and other disgusting things.” Well said, Leslie Knope.
(Alright, alright, I don’t really hate salad. Proof here, here, and here.)
Why you’ll love this easy weeknight gnocchi
But oh my, check out these beauties. I know I was talking smack about cherry tomatoes earlier, but I actually love them when I’m not craving chocolate. Add garlic and basil and crispy fried gnocchi and fresh mozzarella? SOLD. Fried gnocchi, people!!
I made this recipe last summer and have been meaning to share it ever since. We always eat it too fast. It is the perfect summer meal. Full of garden goods like basil and tomatoes, and it’s only 30 minutes on the stovetop, so you can get back to eating popsicles outside by the pool. (At least that’s what we pretend our lives are like, right??)
Featured Comment
“This is HEAVEN!!!! Oh, wow, wow, WOW!!!! You just have the BEST ideas!!!!” – Dana G.
Key ingredients
- If you don’t know what gnocchi is, that’s okay; we can still be friends, as long as you promise to make this like today. Gnocchi is often found on the pasta aisle. They´re little mini dumplings made of mashed potato and flour.
- Please don’t reach for the bag of shredded mozzarella here. Fresh mozzarella is worth seeking out for this recipe.
How to make crispy gnocchi with tomatoes and fresh mozzarella (Gnocchi alla Sorrentina)
Start by making a quick tomato sauce. Slice your cherry tomatoes in half.
Sauté sliced garlic in olive oil until fragrant, then toss in the cherry tomatoes and let them soften just enough to release their juices.
Stir in plenty of fresh basil, a pinch of sugar, salt, and pepper, then let everything simmer gently while you work on the gnocchi.
For the gnocchi, don’t boil them! Instead, we´re gonna pan-fry them in a little butter and olive oil until they’re deeply golden and crispy on the outside while staying soft and pillowy in the middle.
Once they’re lightly golden brown, gently stir fresh mozzarella into the warm tomato mixture just until it’s softened into creamy little pockets. Fold in the crispy gnocchi (or spoon everything over the top), then finish with more basil, a shower of Parmesan, and plenty of crusty bread for scooping up every last bite.
Bonus tip: if your mozzarella came packed in olive oil, use that oil to cook the garlic and gnocchi—it adds even more flavor, and you’ll feel like an absolute genius.
How to store leftovers
Your leftovers will keep in an airtight container in the refrigerator for up to 4 days. The gnocchi will lose some of its crispiness, but I think the flavors get even better as they sit.
When you´re ready to eat it again, warm the leftovers in a skillet over medium heat until heated through. This is the best way to bring back some of that crispy texture. You can also microwave individual portions if you’re in a hurry, but I prefer the stovetop method.
Can I freeze this?
Sorry guys, but no. This one is best enjoyed fresh. Luckily, it comes together pretty quickly, so you can whip it up right before serving and dig in while it’s at its best.
More pasta recipes
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Crispy Gnocchi with Tomatoes and Fresh Mozzarella (Gnocchi alla Sorrentina)
Ingredients
- 16 ounces cherry tomatoes, buy 2 dry pints
- 1 cup basil leaves, packed, fresh, chopped
- 2 tablespoons olive oil
- 2 cloves garlic, fresh, thinly sliced
- 1/2 teaspoon sugar
- salt and pepper to taste
- 2 tablespoons butter
- 3 tablespoons olive oil
- 1 pound potato gnocchi, whole wheat or regular (or homemade, recipe here)
- 12 ounces marinated baby mozzarella, 1 tub, drained*
- basil, fresh, to garnish
- parmesan, freshly grated, to serve (optional)
Instructions
- Begin by chopping the tomatoes in half. (You will need about 1 1/2 boxes of tomatoes. No need to measure, just eyeball it.)
- Clean and de-stem the basil, then chop roughly.
- Pour 2 tablespoons of olive oil into a medium saucepan and set to medium heat. Slice the garlic thinly. When the oil is hot, add the garlic and saute until it has started to brown lightly, about 1 minute. Add the halved tomatoes (and any juice) and cook for 2 minutes.
- Add most of the basil, reserving a few tablespoons to garnish with.
- Add the sugar and season to taste with salt and pepper. Bring the mixture to a boil, then turn the heat all the way down to low.
- Meanwhile, in a large saucepan, add the butter and 3 tablespoons of olive oil and turn the heat to medium. When the butter is melted and the oil is hot, add all the gnocchi. Stir with a wooden spoon to cover them with oil, then spread them out evenly so they are in one layer. Season with salt and pepper. Set a timer for 5 minutes and do not stir. You want the gnocchi to caramelize and get nice and brown. After 5 or 6 minutes (whenever they have browned), use a wooden spoon or spatula to flip each gnocchi to brown the other side. Cook for another 3-5 minutes until browned, stirring again if necessary. Remove from heat.
- Turn off the burner with the tomatoes. Add the drained mozzarella balls and stir. You want to heat up the mozzarella without melting them too much–they should retain their shape. (If the tomatoes are too hot, wait).
- You can either add the fried gnocchi to the pan with the tomatoes, or spoon the gnocchi onto each plate and top with tomatoes and mozzarella.
- Serve with a chopped basil leaves and grated Parmesan. Eat this with a big salad and some crusty bread.
This is my new favorite way to eat gnocchi! The flavors came together so well, we soaked up every last drop of the sauce from the tomato mixture. I used frozen gnocchi, which worked perfectly after I boiled, rinsed and drained it really well. Then I followed the recipe exactly and both my husband and I loved it! This will definitely go into my rotation of recipes we absolutely love. Thank you for sharing!
Hurray Annette, I’m so glad you love it! Thanks for much for taking the time to review and leave a comment – it really means a lot. Happy holidays!
Karen, you’ve done it again! Another wonderful recipe. Made this last night and there were no leftovers. My darling husband who “can take or leave gnocchi”, looked up halfway through his plate and said “This is delicious!” The quick tomato “sauce”, the fresh mozzarella, the whole thing was a winner. Thanks for you and your site. And PS: Only a guy would offer you a veg when what you want us chocolate. Amiright?!
Right!! Chocolate over veggies ANY day. So glad you loved the gnocchi (and your husband too!). Thanks for commenting!
Without a doubt, our favorite meatless entree! With a loaf a French bread, a wonderful meal!
So happy to hear this Cynthia! I agree, bread is the perfect compliment for this meal. Thanks so much for reviewing!
Never had fried gnocci! So good. We left the mozzarella off since we didn’t have any, and served it on a bed of flash-sauted spinach. Big hit.
Minus the mozzarella plus a bed of spinach sure makes this a lot healthier Cat! Haha! I bet it was really good! I’ll have to try that next time. So glad you enjoyed it! Thanks for the comment :)
I think I will never boil gnocchi – ever again – after trying this recipe! Very slight modifications, I had grape tomatoes, so I did not slice them in half. I added some pesto and it was just fabulous! I had little mozzarella balls not packed in oil and I cut them in 1/3. Forgot to top with Parmesan because it smelled and looked too good! 5 minutes to cook the gnocchi on med. was perfect for a nice, golden brown. 5 Stars!!
I’m with you Mary, why boil when you can fry! I actually did this with tortellini the other night. It was so good!
Eating this as we speak and YUM! So fresh…love the texture of the gnocchi with the bit of crisp to the outsides and soft on the inside.
I cut my mozzarella balls in half to stretch them because I was short and they melted too much. They look like blobs – not so pretty. Next time I will toss them in at very end.
Heading over for another serving!
The outer crispy edge is the best part, right?? And I’ve done the same thing with this dish, melting the mozzarella a bit. Sometimes it’s hard to know how hot that sauce really is! Good thing it’s still delicious either way. I’m so happy you like it, and thank you for taking the time to comment!
This is HEAVEN!!!! Oh, wow, Wow, WOW!!!! You just have the BEST ideas!!!!
It worked with GF gnocchi, too! SOOOOOO Good! I’m so glad there are leftovers! It will
make it worth getting up tomorrow!
Haha! Thanks Dana! I’m so happy you liked it! That’s good to know it works with GF gnocchi. And I agree, there’s nothing better than amazing leftovers!!