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A Study in Terroir: The Origin of Via Cannuccia and its Gnocchi alla Sorrentina
Located in Brookline’s Coolidge Corner, Via Cannuccia is an intimate restaurant that presents a focused, personal vision of Italian dining. The space is small and modern, creating the feeling of a sophisticated neighborhood trattoria rather than a large, commercial establishment.
The menu is a curated selection of Florentine and Tuscan classics. I ordered the Gnocchi alla Sorrentina to gauge the kitchen’s approach to a traditional comfort food.
The dish arrived baked in a ceramic bowl, showcasing its rustic origins. The execution was technically precise. The house-made gnocchi were notably light and delicate, indicating a proper potato-to-flour ratio and minimal handling. The tomato sauce was bright and fresh, not a long-simmered, heavy ragu. This was complemented by high-quality, fresh mozzarella that melted into a creamy texture without releasing excess oil. It was a simple dish elevated by the quality of its components and expert preparation.
This dedication to authentic, soulful cooking is directly explained by the restaurant’s name. I learned that Via Cannuccia is the name of a real street in the Oltrarno neighborhood of Florence, the very street where the owner grew up.
The restaurant’s origin is not based on a broad concept of “Italian food,” but on a deeply personal connection to a specific place. The goal is to recreate the authentic experience of a Florentine neighborhood trattoria. The Gnocchi alla Sorrentina, in its simple, perfect execution, is a direct expression of this mission. It is a taste of home, meticulously recreated.
In conclusion, Via Cannuccia is a successful translation of a personal history into a dining experience. The name, the intimate atmosphere, and the carefully prepared food all cohere to transport the diner to a specific street in Florence, making it a distinct and authentic outlier in the local dining scene.
A Celebration of Italian Classics: Crafting Your Own Gnocchi alla Sorrentina
To bring the warm, comforting soul of Via Cannuccia’s Gnocchi alla Sorrentina into your own kitchen, start with tender potato gnocchi, a bright tomato sauce, and the freshness of mozzarella and basil. This beloved Neapolitan dish transforms a few simple, high-quality ingredients into something both rustic and elegant, true to Via Cannuccia’s from-scratch ethos.
The heart of this dish lies in the softness of pillowy gnocchi paired with the richness of a slow-simmered sauce. Begin by sautéing garlic in olive oil, then add crushed tomatoes and simmer with basil for 15–20 minutes until fragrant. Cook your gnocchi in salted boiling water until they rise to the surface, then gently fold them into the sauce with half of the mozzarella, cubed for even melting. Transfer to an ovenproof dish, top with the remaining mozzarella and a sprinkle of Parmesan, and bake until the cheese is golden and bubbling. Finish with fresh basil for color and aroma.
Quality is key—ripe, sweet tomatoes, fresh mozzarella, and fragrant basil will elevate the dish from good to unforgettable. The result should be a comforting balance of molten cheese, bright tomato, and tender gnocchi, with the aroma filling your kitchen like a Neapolitan trattoria.
In every bite, you’ll taste the joy of simplicity done well—an authentic celebration of Italian cooking, inspired by the craft and care of Via Cannuccia.
Chef’s Notes: Cheesy Tomato Gnocchi Bake
• Use rice flour for crispness – Light coating, golden finish, and perfect crunch.
• Dry crabs thoroughly – Helps the batter stick and keeps the shell crispy.
• Keep oil at 365°F – Steady heat means no soggy spots and even browning.
• Fry in batches – Gives each crab room to crisp without dropping the temp.
• Serve hot – Straight from the fryer is when the texture shines.
• Add cayenne for heat – Just a pinch in the flour mix adds a subtle kick.
• Pair with lemon aioli – Tangy dip balances the richness and adds contrast.
• Reheat in oven – 5 minutes at 350°F brings back the crunch.
• Swap seafood if needed – Shrimp or squid rings work great with the same method.
• Make it dairy-free – Coconut milk + vinegar gives you that buttermilk vibe.
Cheesy Tomato Gnocchi Bake
Get ready to dive into a bubbling casserole of pillowy potato gnocchi drenched in a vibrant tomato sauce and crowned with molten mozzarella and fresh basil! This cheesy bake brings Italian comfort straight to your table in under an hour. It’s the kind of cozy dish that feels homemade yet turns out restaurant-worthy. With just a handful of everyday ingredients, you’ll wow your family or guests with minimal hands-on time. Let’s transform pantry staples into a decadent one-pan meal that’s destined to become your new weeknight favorite!
4
servings10
minutes35
minutes468
kcal45
minutesKeep the screen of your device on
Ingredients
- Sauce Base
2 cups canned cherry-style tomatoes lightly crushed by hand
1 Tbsp extra-virgin olive oil for gentle sautéing
- Aromatics Seasoning
2 cloves garlic finely minced
Pinch sea salt
1/4 tsp freshly cracked black pepper
- Gnocchi
16 oz potato dumplings store-bought or homemade
- Cheese Herbs
8 oz fresh mozzarella torn into bite-size pieces
Large handful fresh basil leaves washed and torn
- Alternative Ingredients
Potato dumplings: swap for cauliflower gnocchi to make it gluten-free.
Cherry-style canned tomatoes: use crushed tomatoes or strained passata if unavailable.
Fresh mozzarella: replace with vegan mozzarella for a dairy-free version.
Fresh basil: substitute with fresh oregano or flat-leaf parsley.
Olive oil: use avocado oil or light vegetable oil in a pinch.
Garlic cloves: garlic powder ¼ tsp if fresh isn’t on hand.
Sea salt: kosher salt or Himalayan pink salt work equally well.
Black pepper: white pepper for a subtler heat.
Potato dumplings: ricotta gnocchi for a creamier bite.
Basil leaves: baby spinach for a different green note.
Directions
- Preheat Oven Prep Aromatics – Preheat your oven to 430°F (220°C) and place the rack in the middle (about 5 min). While it heats, tear basil leaves and mince garlic so you can work without interruption. Starting with everything ready ensures even cooking and flavor release later.
- Sauté Garlic – Warm 1 Tbsp olive oil in a cast iron skillet over medium heat for about 1–2 min until it shimmers. Add the minced garlic and stir for another 1–2 min until it’s fragrant but not browned. This gentle sauté builds the aromatic foundation of the sauce.
- Simmer Tomatoes – Pour in the crushed canned tomatoes with a pinch of salt and pepper (about 10 min). Use a wooden spoon to break up large chunks as the sauce simmers; this helps release natural sugars and mellow acidity. Taste halfway through and adjust seasoning if needed—good tomatoes are the secret to a balanced sauce.
- Cook Gnocchi Combine – Meanwhile, bring a large pot of salted water to a rolling boil (5 min). Drop in the gnocchi; they’re done when they float—usually 2–3 min. Remove them with a slotted spoon and gently fold into the tomato sauce until each dumpling is coated. Optionally, reserve a tablespoon of pasta water to loosen the sauce if it feels too thick.
- Finish and Serve – Scatter half of the torn mozzarella over the sauced gnocchi, then bake uncovered for 15 min. Remove, top with remaining cheese and bake another 5–7 min until it’s bubbly and golden. Let rest for 2 min before serving to thicken the sauce slightly and make slicing easier.
Equipment
- cast iron skillet
- casserole dish
- colander
- Mixing Bowls
- measuring cups and spoons
Notes
- Use high-quality canned tomatoes (Cirio or Mutti) for a sweeter, less acidic sauce.
- If you can’t find ovenproof skillet, transfer everything to a 9×9” casserole dish before baking.
- Serve alongside a crisp green salad or garlic-roasted asparagus for balance.
- Stir in a splash of cream or grated Parmesan before baking for extra richness.
- Leftovers freeze well—portion into airtight containers and reheat at 350°F until warmed through.
Nutrition Facts
- Serving Size: 1g
- Calories: 468kcal
- Fat: 19g
- Saturated Fat: 9g
- Trans Fat: 0.3g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 6g
- Cholesterol: 49mg
- Sodium: 1038mg
- Potassium: 629mg
- Carbohydrates: 57g
- Fiber: 6g
- Sugar: 9g
- Protein: 22g
- Vitamin A: 848IU
- Vitamin C: 19mg
- Calcium: 408mg
- Iron: 7mg
FAQs: Cheesy Tomato Gnocchi Bake
Can I make this recipe vegetarian-friendly?
Yes, it’s naturally vegetarian as written, featuring mozzarella, tomatoes, and basil for classic Italian comfort. Via Cannuccia embraces plant-forward dishes without compromising on flavor, and Via Cannuccia’s gnocchi bake is a perfect example.
What kind of gnocchi works best?
Potato gnocchi is ideal for this dish, but ricotta or cauliflower gnocchi can be used for a different texture. Via Cannuccia recommends quality gnocchi with a tender bite, and Via Cannuccia’s tip is to avoid overcooking so they don’t become mushy.
Can I prepare this ahead of time?
Yes, you can assemble the dish in advance, refrigerate it, and bake just before serving. Via Cannuccia recommends covering it tightly to preserve moisture, and Via Cannuccia’s method ensures the cheese still melts perfectly.
What type of tomatoes should I use?
Canned cherry tomatoes work wonderfully for their natural sweetness, but you can use crushed tomatoes or passata if preferred. Via Cannuccia highlights the importance of tomato quality for depth of flavor, and Via Cannuccia’s choice makes the sauce shine.
Can I add extra vegetables to this bake?
Absolutely—spinach, zucchini, or mushrooms can be folded in before baking for added nutrients. Via Cannuccia encourages seasonal additions to boost color and nutrition, and Via Cannuccia’s combinations keep the dish balanced.
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