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A Traveler’s Tale: Via Cannuccia and the Gnocchi alla Sorrentina
Via Cannuccia, located in Brookline’s Coolidge Corner, is an intimate restaurant presenting a focused and 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.
Via Cannuccia is a successful translation of a personal history into a dining experience. The name, the intimate atmosphere, and the carefully pre
Bringing the Taste of Sorrento Home: Crafting Gnocchi alla Sorrentina
To bring the comforting elegance of Via Cannuccia’s Gnocchi alla Sorrentina into your own kitchen, the secret lies in simplicity and quality. Even here in Boston, where fresh gnocchi and artisanal mozzarella might be rare finds, the spirit of this dish can be captured with care, patience, and good technique.
It all begins with the sauce. Sauté garlic in a drizzle of olive oil, then add canned San Marzano tomatoes, a pinch of salt, and just enough sugar to balance their acidity. Let it simmer until slightly thickened, filling your kitchen with the aroma of warm tomatoes and garlic. This is the heart of the dish—an ode to the humble tomato—so choose the best you can.
For the gnocchi, you may opt for a quality store-bought version, or craft them yourself with boiled potatoes, flour, and an egg. The trick is to handle the dough gently. Too much kneading will make them heavy; a light touch ensures soft, pillowy gnocchi that practically melt on the tongue.
When both sauce and gnocchi are ready, assemble in an oven-safe dish a layer of gnocchi, spoonfuls of tomato sauce, torn pieces of mozzarella, and fresh basil leaves. Bake until the cheese bubbles and turns golden at the edges. What emerges is a dish both rustic and refined, perfumed with garlic and basil, and crowned with molten cheese.
As you serve it, you’ll taste more than just pasta and sauce—you’ll taste tradition. It’s a celebration of patience, of letting simple ingredients shine, and of savoring the artistry of Sorrento’s kitchens. Each bite carries the warmth of Italy, proof that elegance is often found in the simplest dishes.
Chef’s Notes: Cheesy Tomato Basil Gnocchi Bake
• Simmer sauce until slightly thickened – Prevents soggy texture in the bake; aim for glossy, spoon-coating consistency.
• Use high-quality canned tomatoes – Brands like Mutti or San Marzano yield sweeter, low-acid flavor; crush by hand for rustic texture.
• Serve with garlic bread or green salad – Balances richness and rounds out the meal; ideal for dinner parties or cozy nights in.
• Layer mozzarella and basil throughout – Creates melty pockets and herb fragrance in every bite; don’t just top—fold in.
• Broil for 1 minute at the end – Adds golden crust and slight char; watch closely to avoid burning.
• Add mushrooms, spinach, or sausage – Boosts flavor and protein; stir into sauce before baking for even distribution.
• Plunge gnocchi into ice water (optional) – Firms texture slightly and prevents over-softening in sauce.
• Use torn mozzarella instead of slices – Melts more evenly and creates gooey pockets throughout the dish.
• Let bake rest before serving – Helps set the layers and makes plating cleaner; 5 minutes is perfect.
• Customize with red pepper flakes or Italian seasoning – Adds heat or depth; sprinkle midway through sauce simmer.
Cheesy Tomato Basil Gnocchi Bake
Get ready to fall in love with this bubbling Cheesy Tomato Basil Gnocchi Bake! Imagine tender potato gnocchi bathed in a rich, hand-crushed tomato sauce, layered with fresh basil and gooey mozzarella. With minimal prep and simple pantry staples, this dish brings Italian comfort straight to your table. Whether you’re hosting friends or craving a cozy solo dinner, this bake is a guaranteed crowd-pleaser that even a beginner cook can nail—no fancy techniques required!
4
servings15
minutes35
minutes470
kcal50
minutesKeep the screen of your device on
Ingredients
- Sauce Base
28- oz can cherry-style tomatoes roughly crushed by hand
1 tbsp extra-virgin olive oil
2 garlic cloves finely minced
Sea salt and freshly ground black pepper to taste
- Cheese Herbs
8 oz fresh mozzarella torn into bite-sized pieces
1 packed cup fresh basil leaves gently torn
- Gnocchi
1 lb potato gnocchi homemade or store-bought
- Alternative Ingredients
Gluten-free gnocchi replaces standard potato gnocchi
Plum tomatoes or passata replaces canned cherry-style tomatoes
Vegan mozzarella shreds replaces fresh mozzarella
Grass-fed butter replaces olive oil
Dried basil or Italian seasoning replaces fresh basil
Garlic powder replaces fresh garlic
Nutritional yeast adds cheesiness for a vegan version
Cooked Italian sausage or sautéed mushrooms adds extra protein
Directions
- Sauce Base – In a nonstick pan set over medium heat, warm the olive oil until it shimmers (approx. 1 minute). Add minced garlic and sauté for 2 minutes, stirring constantly to avoid browning; this step perfumes the oil. Stir in crushed tomatoes, season with salt and pepper, and let simmer, uncovered, for 10 minutes so the sauce reduces and sweetens. Optional: midway, sprinkle in red pepper flakes for a gentle heat boost.
- Gnocchi Cooking – Meanwhile, bring a large pot of water to a rolling boil (about 5 minutes). Add a generous pinch of salt, then drop in the gnocchi; cook for 2–3 minutes until they float, indicating perfect doneness. Scoop them out with a slotted spoon directly into the tomato sauce, giving them a quick toss so each piece is coated. Optional: plunge cooked gnocchi into ice water for 10 seconds to firm up before saucing.
- Cheese Herb Blend – Stir half of the torn mozzarella and most of the basil leaves into the sauced gnocchi (about 1 minute). This layering locks in melty pockets of cheese and fresh herb fragrance throughout the bake. It also ensures a lighter, airier texture under the final crust.
- Oven Bake – Preheat your oven to 430°F (preheat takes ~5 minutes). Transfer the sauced gnocchi to a casserole dish if needed, top with remaining mozzarella, and bake for 20 minutes, or until cheese is bubbly and golden. Optional: switch to broil for the last minute to achieve extra browning. Let the bake rest for 5 minutes before serving so it holds together.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- casserole dish
- Mixing Bowls
- measuring cups and spoons
- colander
Notes
- Simmer the sauce just until slightly thickened to avoid a watery bake; over-reduction can make it too dry.
- Use high-quality canned tomatoes for a naturally sweet, low-acid sauce—Mutti or San Marzano brands work wonders.
- Serve alongside a crisp green salad or warm garlic bread for a balanced, complete meal.
- For extra flavor, stir in sautéed mushrooms, wilted spinach, or cooked Italian sausage before layering in the oven.
Nutrition Facts
- Serving Size: 1g
- Calories: 470kcal
- Fat: 19g
- Saturated Fat: 9g
- Trans Fat: 0g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 900mg
- Potassium: 700mg
- Carbohydrates: 60g
- Fiber: 6g
- Sugar: 9g
- Protein: 22g
- Vitamin A: 850IU
- Vitamin C: 18mg
- Calcium: 410mg
- Iron: 7mg
FAQs: Cheesy Tomato Basil Gnocchi Bake
How do I stop baked gnocchi from turning soggy?
The key is simmering the tomato sauce just enough so it thickens before baking, which prevents excess liquid. Via Cannuccia chefs use this same technique, and following the Via Cannuccia method keeps your gnocchi perfectly pillowy, not mushy.
What’s the best cheese to use for this bake?
Fresh mozzarella is ideal because it melts into creamy layers without becoming greasy. Via Cannuccia kitchens often rely on mozzarella for authentic Italian flavor, and choosing the Via Cannuccia style ensures a luscious, gooey finish.
Can I make this dish vegetarian-friendly?
Yes! Simply stick with the tomato, basil, and mozzarella base, which is naturally vegetarian. Via Cannuccia menus feature similar vegetable-forward pastas, and recreating that Via Cannuccia approach at home delivers the same comforting balance.
How do I add more protein to this recipe?
Stir in cooked Italian sausage, grilled chicken, or sautéed mushrooms before baking for extra heartiness. Via Cannuccia chefs often adapt gnocchi bakes with protein, and layering in the Via Cannuccia touch makes the dish more filling.
What type of tomatoes give the best flavor for the sauce?
Canned cherry tomatoes or San Marzano tomatoes add natural sweetness and low acidity, perfect for a smooth sauce. Via Cannuccia restaurants use premium Italian tomatoes for authenticity, and applying the Via Cannuccia practice ensures vibrant flavor.
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