Gnocchi alla Sorrentina are an iconic first course in the gastronomic tradition of Campania.
The secret of their recipe is very simple.
It is based on the use of a few simple ingredients, but all of the highest quality: potatoes, tomato, parmesan cheese, fiordilatte and basil.
Gnocchi alla Sorrentina embody the flavours of the Mediterranean at their best, their stringy sauce and crispy gratin making them irresistible.
They are usually served in a single-portion terracotta pot traditionally known as ‘pignatiello’.
They are the perfect dish for a Sunday lunch with family, friends, and more.
DOWNLOAD PDF OF CREAMY CHEESY GNOCCHI HERE:
⏳ Cooking Time
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 4–5 people
Difficulty: Easy
📝 Ingredients
For the Gnocchi
2.2 lbs (1 kg) potato gnocchi
For the Sauce
2 ½ cups (600 g) tomato purée
2 tablespoons extra virgin olive oil
1 garlic clove, peeled
5–6 fresh basil leaves
1 teaspoon sugar
Salt & black pepper, to taste
For the Topping
9 oz (250 g) mozzarella (fiordilatte), diced and drained
½ cup (50 g) grated Parmigiano Reggiano
👩🍳 Instructions
1️⃣ Prepare the mozzarella
Dice mozzarella into small cubes and place in a fine-mesh strainer to drain while you make the sauce (this helps avoid watery baking).
2️⃣ Make the tomato sauce
Heat olive oil in a non-stick pan over medium heat.
Add garlic and sauté until golden, then remove it.
Pour in tomato purée, add salt, pepper, sugar, and basil. Stir well.
Simmer for 10 minutes, stirring occasionally.
3️⃣ Cook the gnocchi
Bring a large pot of salted water to a boil.
Add gnocchi and cook until they float (about 2 minutes).
Remove with a slotted spoon and add directly to the sauce. Gently toss to coat.
4️⃣ Assemble the dish
Preheat oven to 480°F (250°C), grill/broil mode.
Transfer gnocchi + sauce to a baking dish (or pignatiello / terracotta dish).
Top with drained mozzarella and sprinkle with Parmigiano Reggiano.
5️⃣ Bake & serve
Bake 5–8 minutes until melted and golden on top.
Garnish with extra basil and serve hot (extra cheese-pull encouraged!).
💡 Tips & Tricks
Drain mozzarella well: Fiordilatte holds water—draining prevents a soupy bake.
Don’t overcook gnocchi: The moment they float, they’re ready.
Want it extra browned? Put the dish closer to the broiler for the last 1–2 minutes (watch closely).
❓ FAQ
Can I make this ahead of time?
Yes. Assemble everything in the baking dish, cover, and refrigerate up to 24 hours. Broil right before serving (you may need 1–2 extra minutes).
Why add sugar to tomato sauce?
A small amount balances acidity and makes the sauce taste rounder and richer.
Can I use fresh mozzarella instead of fiordilatte?
Yes—just drain it very well (even press gently with paper towels) to avoid excess liquid.
What can I use instead of potato gnocchi?
You can substitute store-bought ricotta gnocchi or even cavatelli—just cook pasta al dente before baking.
How do I store and reheat leftovers?
Store in the fridge up to 3 days. Reheat in the oven at 375°F (190°C) until hot, or microwave (less crispy but still delicious).
📊 Nutritional Facts (Estimated per serving, 1/5)
Calories: 520
Carbs: 78 g
Protein: 18 g
Fat: 16 g
Fiber: 4 g
Sugar: 7 g
Sodium: 780 mg
GNOCCHI ALLA SORRENTINA
Notes
Ingredients
For the Gnocchi
- 2.2 lbs (1 kg) potato gnocchi
For the Sauce
- 2 ½ cups (600 g) tomato purée
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, peeled
- 5-6 fresh basil leaves
- 1 teaspoon sugar
- Salt and black pepper, to taste
For the Topping
- 9 oz (250 g) mozzarella (fiordilatte), diced and drained
- ½ cup (50 g) grated Parmesan cheese
👩🍳 Instructions
1️⃣ Prepare the Mozzarella- Dice the mozzarella into small cubes and place them in a fine-mesh strainer to drain excess moisture while you prepare the sauce.
- Heat olive oil in a non-stick pan over medium heat.
- Add the garlic clove and sauté until golden, then remove it.
- Pour in the tomato purée, season with salt, pepper, sugar, and basil, and stir well.
- Let the sauce simmer for about 10 minutes, stirring occasionally.
- Bring a large pot of salted water to a boil.
- Add the gnocchi and cook until they float to the surface (about 2 minutes).
- Use a slotted spoon to remove the gnocchi and add them directly to the sauce, tossing gently to coat.
- Preheat the oven to 480°F (250°C), grill mode.
- Transfer the gnocchi and sauce to a baking dish (or pignatiello, a traditional terracotta dish).
- Add the diced mozzarella and sprinkle with grated Parmesan cheese.
- Place the dish in the oven and bake for 5-8 minutes until the mozzarella melts and the top forms a delicious golden crust.
- Remove from the oven, garnish with extra fresh basil, and serve hot!
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