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Gnocchi alla Sorrentina is an incredible Italian comfort food dish made with soft and light potato gnocchi baked in a rich and delicious tomato sauce with bubbling mozzarella cheese and fresh basil.

Gnocchi alla Sorrentina is one of my all-time favourite comfort food dishes. The soft gnocchi that are as light as air baked in an incredible tomato sauce with bubbling creamy mozzarella cheese and fresh basil is hard to beat.

This dish comes from Sorrento, Italy (hence the name alla Sorrentina) which is a beautiful coastal town close to both the Amalfi coast and Naples.

Traditionally and for the ultimate indulgence, it’s so worth making your own gnocchi from scratch, although it takes a lot more time and effort it’s fairly easy and makes this dish out of this world delicious.

But at a pinch you can certainly make Gnocchi alla Sorrentina with store-bought gnocchi which is much more realistic when making this on busy weeknights.

As always make sure to choose high-quality ingredients for best results, Buon Appetitio!

Ingredients you need

The ingredients are super simple, everyday staples but there are some key tips to bear in mind.

• Gnocchi – we have a step by step guide for making incredible potato gnocchi which I totally recommend following to make this dish. If you don’t have time then go for a good-quality brand, I like De Cecco gnocchi.
• Tomatoes – I used canned pomodorini (cherry tomatoes) because I love their sweetness and they look beautiful. You can also use crushed tomatoes or passata (crushed strained tomatoes) as long as they are high-quality. During the summer this dish is a great way to use up fresh ripe tomatoes.
• Garlic – you must use fresh garlic in this recipe it’s super important.
• Mozzarella – use balls of mozzarella and not pre-grated. Make sure to pat the mozzarella dry with kitchen paper to avoid excess moisture oozing out over the baked gnocchi.
• Basil – you don’t need a lot but fresh basil is a must, don’t use dried.

How to make Gnocchi alla Sorrentina – step by step

If making your own potato gnocchi follow this step by step guide alternatively use store bought.

To make the sauce, saute the garlic in a little olive oil in a large pan or skillet.

Add the canned pomodorini tomatoes with a good pinch of salt and simmer the sauce for 10 minutes breaking up the tomatoes enough so they burst open. Once simmered add some mozzarella and basil and stir to combine.

Meanwhile, bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface.

Remove the gnocchi with a slotted spoon and add to the tomato sauce, toss to coat. If your pan or skillet is not oven-proof then transfer the gnocchi to an oven-proof baking dish.

Top the gnocchi with more mozzarella and bake for 20 minutes until the mozzarella cheese is melted, bubbling and golden.

Top tips and recipe FAQs

• Gnocchi – To make your own homemade gnocchi follow this guide.
• Tomatoes – High-quality tomatoes are important or you may end up with a very acidic sauce. If you can’t find pomodorini (cherry tomatoes) you can use crushed tomatoes or passata (crushed strained tomatoes).
• Baking – Make sure to pre-heat your oven and that it’s on a high heat so the mozzarella melts without overcooking the gnocchi.

More gnocchi recipes you might like

• Ricotta Gnocchi with Brown Butter and Sage
• Salsa di Noci – Walnut Sauce
• Pesto Gnocchi
• Easy Ricotta Gnocchi with Broccoli Cream Sauce
• Pan Fried Gnocchi with Rosemary

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5 from 1 vote

Gnocchi alla Sorrentina

Gnocchi alla Sorrentina is an incredible Italian comfort food dish made with soft and light potato gnocchi baked in a rich and delicious tomato sauce with bubbling mozzarella cheese and fresh basil.

Course Main Course

Cuisine Italian

Prep Time 2 minutes

Cook Time 35 minutes

Total Time 37 minutes

Servings 4 servings

Calories 468kcal

Author Emily Kemp

Ingredients

• ▢ 1 lb potato gnocchi see note 1 (500g)
• ▢ 28 oz canned pomodorini tomatoes can also use crushed tomatoes (800g)
• ▢ 2 garlic cloves finely chopped
• ▢ 1 large handful fresh basil
• ▢ 8.8 oz mozzarella roughly chopped or torn (2 balls / 250g)
• ▢ 1 tbsp olive oil
• ▢ Salt and pepper to season

Instructions

• If making your own potato gnocchi follow this step by step guide alternatively use store bought.
• Pre-heat the oven to 430F/220C.
• Heat the olive oil to a large skillet, add the garlic and saute for 1-2 minutes until fragrant but not browned.
• Next, add the canned pomodorini tomatoes with a good pinch of salt and pepper and simmer the sauce for 10 minutes breaking up the tomatoes enough so they burst open. Once simmered add half of the mozzarella (roughly chopped) and basil then stir to combine.
• Meanwhile, bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface.
• Remove the gnocchi with a slotted spoon and add to the tomato sauce, toss to coat. If your pan or skillet is not oven-proof then transfer the gnocchi to an oven-proof baking dish.
• Top the gnocchi with the rest of the mozzarella and bake for 20 minutes until the mozzarella cheese is melted, bubbling and golden.

Notes

1. Gnocchi – To make your own homemade gnocchi follow this guide.
2. Tomatoes – High-quality tomatoes are important or you may end up with a very acidic sauce. If you can’t find pomodorini (cherry tomatoes) you can use crushed tomatoes or passata (crushed strained tomatoes).
3. Baking – Make sure to pre-heat your oven and that it’s on a high heat so the mozzarella melts without overcooking the gnocchi.

Nutrition

Calories: 468kcal | Carbohydrates: 57g | Protein: 22g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 1038mg | Potassium: 629mg | Fiber: 6g | Sugar: 9g | Vitamin A: 848IU | Vitamin C: 19mg | Calcium: 408mg | Iron: 7mg

Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise
• When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
• All vegetables are medium sized unless stated otherwise
• All recipes are tested and developed using a fan (convection) oven
• Find out more about how nutrition is calculated here
• Check out our must have Italian Pantry Staples here
• You can also find all our Essential Kitchen Tools for Italian Cooking here

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