Easy Gnocchi Sorrentino – Carfagna Style

  • 16 ounces Carfagna’s Homemade Gnocchi
  • ¾ cup Carfagna’s Vodka Sauce or Homemade Vodka Sauce { recipe to follow)
  • 1 cup homemade mozzarella Ciliegine (small balls)
  • ¼ cup basil chiffonade, plus a few small sprigs for garnish
  • Freshly grated parmesan cheese for garnish


Preheat the convection oven to 425 degrees.

Bring a large pot of water to a rolling boil. Add a generous amount of salt.

Add the frozen gnocchi and cook until the gnocchi rises to the surface of the water. Remove the individual pieces as they rise to the top, using a spider or strainer and place in a medium sized bowl.

Add the sauce and stir to combine. Stir in the basil chiffonade and ¾ of the mozzarella cubes.

Place in a greased baking dish and top with the remaining mozzarella cubes. Bake for 25 – 30 minutes until bubbly and the mozzarella begins to brown.

Remove from the oven and top with the remaining basil leaves. Sprinkle freshly grated parmesan cheese over the top and serve.

Recipe: Joyce Conway

Photo: Cindy Ramsey

Gnocchi Sorrentino is a delightful Italian dish that perfectly captures the flavors of the Amalfi Coast. This savory creation features pillowy potato gnocchi, typically handmade, paired with a rich tomato sauce, fresh mozzarella, and aromatic basil. The dish pays homage to the region’s abundant produce and the Mediterranean’s culinary traditions. The Amalfi Coast, with its stunning coastal landscapes and charming cliffside villages, is renowned for its vibrant and fresh ingredients, and Gnocchi Sorrentino is a testament to the region’s culinary excellence. Each bite of this dish is like a journey along the picturesque coastline, where the harmony of flavors mirrors the beauty of the Amalfi Coast itself.

Cacio e Pepe

Cacio e Pepe with Homemade Spaghetti

One of our all time favorite dishes and it’s so easy to make. Cacio e Pepe (Cheese and Pepper). It’s that simple. For this recipe you use the simple trick of ladling in pasta water to your pasta to create a creamy sauce. The starch from the pasta water will help the cheese and pepper to coat the pasta.

Here’s an easy recipe for homemade pasta as well:

Homemade Spaghetti – Pasta dough comes in many variations but is mostly made of flour and eggs. For every 100g of flour you add an egg. One pound of pasta is approximately 500g of flour and 5 eggs.

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