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 made this and lived it. Though after looking for other recipes for seared gnocchi I see that they have you boil the gnocchi befor frying. You do not, correct?
Hi! I’m so glad you liked it! No, I don’t boil before frying. Just throw it right in the pan. Great question!
YUM! Do you cook the gnocchi in water first before pan frying?
Hey Heather! Nope, no boiling! Just frying. Yum. Enjoy!
Made it yesterday for Easter… amazing. The sauce alone was delicious. I will definitely be making this again… and again.
Awesome Tara! Glad you liked it. What a fun and different Easter dish! Thanks for coming back to comment!
I’ve never tried making gnocchi but goodness this sounds so dreamy! Paired with a nice glass of red wine, this could be the ultimate treat!
I didnt know you could fry them and not boil the gnocchi. Looks great will have to try soon.
Not to be totally annoying, but gnocchi cannot be “caramelized.” When you caramelize an onion, you fry it slowly at a low temperature to change the chemical makeup. Sugars are excreted as the onion softens, hence caramelized. Potato and flour does not secrete sugar when you fry it. Just sayin.
True story Dani! I just thought it kind of tasted that way. Call it whatever you like!
This dish was absolutely scrumptious! Wow. It was rich, satisfying, and full-flavoured, and amazing with freshly-made gnocchi. The presentation was beautiful too, especially with grated Parmesan on top! I will definitely be making this again, next time for company!
Lindy, thank you for your comment! I always love to hear reviews on the recipes I post. I’m so glad you guys loved it! We’ve made this multiple times now, it doesn’t get old :) Have a great day Lindy!
I don’t know how it is that you made gnocchi look so refreshing, but you totally did it, and it looks just marvelous! I love everything about this recipe! Pinned!
Ohh my gosh… I just love that little exchange between you and your husband! It sounds like me every time I walk into my parents’ kitchen looking for something to eat. “Here, have some salami!” “No thanks, I’m looking for chicken (cough cough).” “What about cheese?” “Umm, no thanks… Do we have any ice cream?” “Umm, I think so!” (I check the expiration date… 8/2011.) I’ve learned to pack my own food whenever I visit, or at least stop by the grocery store first! ;) But if there’s one thing my entire family can agree upon, it’s gnocchi. We’re absolutely addicted!! There’s a restaurant back in the Bay Area that serves theirs with the most incredibly creamy gorgonzola sauce ever… My mom and I always reach for extra slices of bread to mop it up. So good!
I’ve never pan friend gnocchi before…and now I’m so ashamed! This looks fabulous!
I love, love, love gnocchi but I have never thought to fry it. Mind. Blown.
I need to make this for my family! So delicious!
haha! As much as I love cherry tomatoes, they are def not cupcake or brownie. I’ve never had fried gnocchi before, but I will def take your word for it. Sounds delicious!
Consequently mouth watering! That seems irresistible!
This gnocchi dish looks absolutely amazing. I’ve never actually made my own gnocchi- but always been tempted to try it. One time I helped a friend during the last stages of shaping the dough- which was really fun- and tasted delicious. But I’d like to make it from start to finish. I think I’m inspired now! Really pretty pics, Karen.