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Gnocchi alla Sorrentina

with Roasted Broccoli

Cooking time

25 minutes




640 /serving

It is a truth universally acknowledged that gnocchi are among the most satisfying of pasta dishes, but we’ve managed to up the satisfaction factor in a major way by cooking them alla sorrentina. The round potato pasta is coated with homemade tomato sauce and fresh bocconcini and oven baked until the cheese is melted and browned. Broccoli florets, sprinkled with panko and roasted until crispy, make a nutritious and warm side of greens.

We will send you:

  • 1 Bunch of basil
  • 1 Garlic clove
  • 2 Tomatoes
  • 1 Broccoli
  • 30ml Tomato paste
  • 340g Fresh gnocchi
  • 19g Toasted panko
  • 100g Fresh bocconcini
  • 9g Rosée sauce spice blend (salt, garlic powder, basil, sugar, carrot, onion, cayenne sauce, sunflower oil, oregano, ground fennel, chives, ground chili pepper)

  • You will need:

    Medium pot
    Large pan
    Sheet pan
    Oven-safe baking dish
    Olive oil
    Salt & pepper
    Parchment paper
    Total Fat
    30 g
    Saturated Fat
    10 g
    960 mg
    Total Carbs
    74 g
    10 g
    20 g
    12 g
    a picture
    Cook the broccoli
    Preheat the oven to 450°F. Cut the broccoli into long, thin florets, including the stem. On a lined sheet pan, toss the broccoli with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 12 to 15 minutes, until beginning to brown. Sprinkle the panko over the broccoli and continue to cook, 6 to 8 minutes, until tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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    Mise en place
    While the broccoli cooks, bring a medium pot of salted water to a boil. Small dice the tomatoes. Cut the fresh bocconcini into bite-sized pieces; toss with a drizzle of olive oil and season with S&P. Mince the garlic. Pick the basil leaves off the stems.
    a picture
    Make the sauce
    In a large pan, heat a drizzle of oil on medium-high. Add the garlic and cook, stirring frequently, 30 seconds to 1 minutes, until fragrant. Add the tomatoes and cook, breaking the tomatoes with the back of your spoon, 2 to 4 minutes, until softened; season with the remaining spice blend and S&P. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, until dark red. Add 1 cup of water (double for 4 portions) and ½ the basil. Bring to a boil; reduce to a simmer and cook, 2 to 4 minutes, until the sauce has thickened.
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    Cook the gnocchi
    While the sauce cooks, add the gnocchi to the pot of boiling water. Cook, 1 to 2 minutes, until the gnocchi float to the surface of the water. Reserving ½ a cup of the cooking water (double for 4 portions), thoroughly drain the gnocchi. Toss with a drizzle of olive oil and set aside.
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    Finish the gnocchi
    Turn the oven to broil. To the pan of sauce, add the cooked gnocchi and 1/2 the reserved cooking water (if the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency). Cook, stirring frequently, 1 to 2 minutes, until thickened. Transfer the sauce and gnocchi to an oven-safe baking dish and place on a baking sheet. Top with the bocconcini and a drizzle of oil. Broil in the oven, 3 to 5 minutes, until the cheese is melted and lightly browned. Let sit at least 5 minutes before serving.
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    Plate your dish
    Divide the finished gnocchi between your plates. Top with the remaining basil (tear before adding). Serve the crispy roasted broccoli on the side. Bon appétit!