Gnocchi alla Sorrentina

October, recognized as Italian American Heritage and Culture Month, offers a fitting opportunity to celebrate the traditions that have shaped Italian cooking and the families who have carried those traditions across generations. As Lowcountry evenings begin to cool, Gnocchi alla Sorrentina brings that heritage to the table in a meal made for gathering.

The dish takes its name from Sorrento, the coastal town overlooking the Bay of Naples in Italy’s Campania region. Known for its tomatoes, basil, olive oil, and fresh cheeses, the region has long embraced cooking that allows distinctive ingredients to speak clearly. Gnocchi alla Sorrentina follows that tradition, bringing potato gnocchi together with tomato sauce, basil, mozzarella, and grated cheese before the dish is baked until bubbling.

Its ingredient list may appear modest, but the finished dish depends on thoughtful preparation. The gnocchi should be tender and pillowy, sturdy enough to hold the sauce without becoming heavy. The tomato sauce needs enough time to develop depth while retaining the brightness that balances the cheese. Fresh basil lifts the richer flavors, and mozzarella melts through the dish.

A simple green salad and crusty bread are all that is needed alongside it. The acidity and freshness of the salad balance the richness of the cheese, while the bread makes sure none of the tomato sauce is left behind. Served in one large baking dish or divided among individual dishes, it works equally well for a quiet family meal or an informal gathering with friends.

Leslie Rohland, 2024 SC Chef Ambassador, Chef and Proprietor of The Cottage Cafe, The Bluffton Pasta Shoppe, the Juice Hive, and May River Coffee Roasters. (843) 757-0508, 38 Calhoun St, Bluffton, SC

Gnocchi alla Sorrentina
Serves 4

1 medium Carrot peeled, cut into 4 pieces
1 small red onion, cut into quarters
4 leaves Fresh basil, plus more for garnish

In a pot over medium heat, combine the crushed tomatoes, carrot, onion, basil, and olive oil. Bring to a simmer then reduce heat to low and maintain a gentle simmer, stirring often with a wooden spoon for 40 to 45 minutes, or until slightly reduced and the carrot is beginning to become tender. You will need 2 1/4 cups of sauce.

Season with salt and pepper. Remove and discard all of the vegetables and herbs from the sauce.

Preheat the oven to 400° F. Grease an 8-inch baking dish with the remaining olive oil. Add the gnocchi and 1/2 cup parmesan cheese to the tomato sauce. Stir well. Pour the mixture into the baking pan. Sprinkle with mozzarella and the remaining parmesan.

Bake for about 25 to 30 minutes, or until the cheese is browned and the sauce is bubbly. Allow the gnocchi to cool for 10 minutes before serving. Garnish with more basil.