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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.
Pin this now to find it later
Pin It- 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.
Visual walk-through of the recipe
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.
You can prepare the sauce in advance, keep it in the fridge then reheat it and add the gnocchi when you are ready to bake it.
Yes, you can freeze leftover gnocchi alla sorrentina just make sure to thaw it completely before reheating.
More gnocchi recipes you might like
- Spicy Sausage Baked Gnocchi
- 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
If you’ve tried this Gnocchi alla Sorrentina Recipe or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Step By Step Photos Above
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Gnocchi alla Sorrentina
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.
Video
Notes
- 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.
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 Cirio or Mutti brands 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.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fantastic! As good as the gnocchi from our favorite restaurant in Naples – it goes on our “make again” list!
I followed this recipe and it turned out to be amazing ❤️ everybody loved it.
I made a few altercations like added a little brown sugar to my sauce and also red chilli flakes. Everybody loved it.
If I do not have much time, can I substitute good quality marinara jar sauce instead of cooking up the tomatoes? Thank you!
I made this dish tonight but I made Ricotta Gnocchi, potato gnocchi doesn’t belong in red sauce (any sauce really, unless its juices from the garbage can they’re thrown in) I used my own fresh passata with added garlic and herbs, and I added a ton of grated Pecorino and Parmesan to the Ricotta dough. Light as air, delicious and not a drop leftover. Which is a bummer, I love leftover Marinara sauced anything, and I had been looking forward to the leftovers for my breakfast lol. This dish is a keeper, its delicious! Next time I’ll triple the quantities, everyone loved it and gobbled it up.
My daughter had this dish at Rosolino Ristorante in Napoli, Oct’23. I’ve tried a few different versions to try and recreate but this recipe finally got the seal of approval from Isobel who said it perfectly reminded her of our Napoli trip. Its become a firm family favourite and is request at least once a week. Thank You
I’m not a gnocchi fan but the dish looks delicious- can you substitute tortellini or any short pasta?
Yes, short pasta also works well 🙂