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.
I know what gnocci is, but I don’t think I’ve ever actually tasted it! :) This looks like a fabulous way to use up lots of cherry tomatoes . . . I usually have lots, but not this year. I think I let all of mine die. I am afraid to look in the garden/jungle and find out. :-p
This gnocchi looks amazing. I’d choose this (or a cupcake) over salad any day. Yum!
Love, love, love gnocchi! Have you ever made it from scratch though? I only attempted once a few years ago and it seemed to be quite the ordeal. But I’m inspired again. Or, maybe to at least pick it up on the pasta aisle. And I love tomato, basil, and cheesy anything – really, all the time, but especially right now when you can actually get tomatoes with some flavor!
I’m definitely going to have to pan fry the gnocchi… looks so good! Thanks for the link love!
I actually have gnocchi right now that Grace wanted us to buy from Trader Joe’s and this looks like the perfect way to use it!
Yum! I love gnocchi. And I love how you browned them here. Looks so good. Pinned!
I happen to have some in my cupboard that has been waiting to be made into a knock off version of olive gardens chicken and gnocchi soup. But frying it!?! That just sounds fun! Also I’ve seriously been telling everyone about the garlic and lime chicken! Best part is I can totally have it while on Atkins! Gnocchi will have to be for guests but I’ll totally steal a bite! :-)
Ha, yeah something healthy when all you want is something chocolatey wouldn’t fly with me either! But this! This looks amazing, love the quick and easy factor. : )
I love that you seared the gnocchi and tossed it essentially w a fresh caprese salad.
YUM!
I’ve never made or tried gnocchi. This looks so pretty and delicious!
Fried gnocchi for the win! This looks like summer just plopped itself on a plate. I love it!
LOVE Parks and Rec! Can’t wait for it to come back on this fall.
I’ve only had gnocchi once and didn’t care for it too much but caramelized!? I’m going to have to try this!
This is what my dreams are made of. I can’t believe I’ve never fried gnocchi! And I even have some homemade stuff in the freezer. I’ve been standing behind my decision to avoid salad and other disgusting things as well… unless I can cover them with enough sauce and cheese to make the edible!
Summmmmaaaa on a plate! Heart this. And I saw the ranch debacle on Instagram — you can never have too much ranch??? Or maybe you can. :)
This sounds so simple, fresh and tasty. I’ve tried pan-frying gnocchi like this before and loved it. Am going to try this!