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Gnocchi alla Sorrentina with Taleggio


¼ cup Pastene Extra Virgin Olive Oil
1 onion, finely chopped
1 tsp Pastene Minced Garlic
2 Tbsp Pastene Tomato Paste
1 28 oz can Pastene San Marzano Style Tomatoes
1 cup water
2 lbs Pastene Italian Gnocchi
1 cup basil leaves
taleggio cheese, cut into small cubes


  • Preheat oven to 350° F.
    Heat oil in a large skillet over medium heat. Add the onion and cook 3 to 4 minutes then add the garlic and cook for a further minute until fragrant. Add the tomato paste and cook for 1 to 2 minutes, then add the tomatoes and 1 cup water. Bring to a simmer and cook for 10 minutes until reduced.
  • Meanwhile, bring a large pot of salted water to a boil. Then add and cook gnocchi until they float to the top. Drain well and set aside.
  • Add gnocchi to the sauce and stir in half the basil leaves, then spoon the mixture into a 9×12” baking dish. Top with cheese and bake for 10 to 15 minutes until golden and bubbling.
  • Top with remaining basil and serve.
  • Optional addition: Crisp and crumble pancetta to taste

Product Used

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