Gnocchi Alla Sorrentina is a classic Italian dish that combines potato gnocchi with a flavorful tomato sauce and melted mozzarella. It's a simple yet satisfying meal that brings together soft gnocchi, tangy tomatoes, and gooey cheese.
This baked dish is popular for good reason - it's tasty, filling, and easy to make. If you're new to Italian cooking or a long-time fan, you should give Gnocchi Alla Sorrentina a try. It's a delicious dish that you can easily make in your kitchen.
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🗝️ Recipe's key points
- This dish uses simple, easy-to-find ingredients that come together to create a comforting Italian meal.
- You can use store-bought gnocchi to save time, or make your own if you're feeling ambitious.
- The recipe is versatile - you can adjust the amount of cheese or add extra herbs to suit your taste.
- It's a great option for batch cooking, as it reheats well for leftovers.
Gnocchi Alla Sorrentina is an easy Italian dish. It features potato gnocchi, a simple tomato sauce, and melted mozzarella. It's baked until the cheese is bubbly and golden, creating a satisfying meal that's perfect for any night of the week.
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Potato gnocchi - You can use store-bought for convenience or make your own for a homemade touch.
- Canned pomodorini tomatoes - These small, sweet tomatoes add great flavor. If unavailable, crushed tomatoes work too.
- Mozzarella - Fresh mozzarella gives the best melty texture and flavor.
- Fresh basil - Use fresh for the brightest flavor. Dried basil isn't a good substitute here.
- Garlic - Fresh cloves are best. Pre-minced garlic in a jar can work in a pinch but won't be as flavorful.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Preheat your oven to 430°F (220°C). In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and cook for 1-2 minutes until fragrant.
- Pour in the canned tomatoes.
- Add salt and pepper and simmer for 10 minutes. Break up the tomatoes as they cook.
- Add half the mozzarella and most of the basil to the tomato sauce, stirring to combine.
- While the sauce simmers, bring a large pot of salted water to a boil. Cook the gnocchi in the boiling water until they float to the surface, then remove with a slotted spoon.
- Add the cooked gnocchi to the tomato sauce.
- Gently toss all the ingredients to coat.
- Transfer the gnocchi and sauce to an oven-safe dish if your skillet isn't oven-proof. Top with the remaining mozzarella.
- Bake for 20 minutes until the cheese is melted, bubbly, and golden. Garnish with remaining basil before serving.
🥫 Storage
You can store leftover Gnocchi Alla Sorrentina in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze it for up to 2 months. To freeze, let the dish cool completely, then cover tightly with plastic wrap and aluminum foil before placing in the freezer.
To reheat your leftovers, cover the dish with foil. Then, warm it in the oven at 350°F (175°C) for about 15 to 20 minutes. Heat it until it's nice and warm all the way through. For quicker reheating, you can use the microwave, but the texture might not be as good as oven reheating. If using the microwave, heat individual portions on medium power for 1-2 minutes, stirring halfway through.
To reheat from frozen, first, thaw it in the refrigerator overnight. Then, cover it with foil and bake at 350°F (175°C) for 30 to 40 minutes. Bake until it's hot all the way through. Remove the foil for the last 5-10 minutes to crisp up the top if desired.
📚 Variations
- Add some heat by mixing in red pepper flakes or diced fresh chili peppers to the tomato sauce.
- For extra richness, stir in a dollop of mascarpone cheese to the sauce before adding the gnocchi.
- For a meaty version, add some cooked and crumbled Italian sausage to the dish.
- For a crispy top, sprinkle some breadcrumbs mixed with grated Parmesan over the mozzarella before baking.
👩🏻🍳 Tips
- Use high-quality canned tomatoes for the best flavor. San Marzano tomatoes are a great choice if you can find them.
- Don't overcook the gnocchi before baking. They should be just floating to the surface when you remove them from the water.
- Let the dish rest for 5-10 minutes after baking. This helps the sauce thicken and makes serving easier.
- For a golden, crispy top, broil the dish for 1-2 minutes at the end of baking. Keep a close eye on it to prevent burning.
- If using store-bought gnocchi, look for ones made with potato as the first ingredient for the best texture and flavor.
- Tear the mozzarella by hand instead of cutting it. This creates more irregular pieces that melt nicely and give a rustic look to the dish.
🤔 FAQs
Sorrentina sauce is made from tomatoes, fresh mozzarella, and basil. It's named after the town of Sorrento in Italy.
Gnocchi in Sorrento are made from potatoes, flour, and eggs. The potatoes are boiled and mashed, then mixed with flour and eggs to form small dumplings.
"Sorrentina" means a dish is prepared in the style of Sorrento. This usually includes tomatoes, mozzarella, and basil in the recipe.
Most cooks recommend boiling gnocchi first. For a crispy texture, you can pan fry them after boiling.
For Trader Joe's gnocchi, check the package. Their shelf-stable gnocchi needs boiling, but their frozen gnocchi can often be pan-fried directly from the freezer.
📗 Related Recipes
For more gnocchi recipes, try Ricotta Gnocchi With Butter Sage Sauce, Baked Gnocchi in Parmesan Sauce, or Chicken With Gnocchi.
Looking for more traditional dishes? Try Traditional Italian Peperonata, Focaccia Pugliese A Traditional Italian Street Food, or Pappa al Pomodoro.
🍽 What to serve with Gnocchi Alla Sorrentina
Gnocchi Alla Sorrentina is a hearty dish, so it pairs well with light sides. A simple green salad with a vinaigrette dressing is a good choice. It adds freshness and balances the rich flavors of the gnocchi.
Garlic bread or a crusty French baguette makes a great accompaniment. It's perfect for soaking up any extra sauce on your plate.
If you want to serve wine, a medium-bodied red like Chianti or Sangiovese works well. These Italian wines complement the tomato sauce and cheese in the gnocchi dish.
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You’ll need the following items to make this recipe successfully.
- Large skillet or frying pan
- Large pot for boiling water
- Slotted spoon
- Oven-safe baking dish (if your skillet isn't oven-safe)
- Knife for chopping garlic and mozzarella
- Cutting board
- Measuring spoons
- Can opener (for the tomatoes)
- Wooden spoon or spatula for stirring
- Oven mitts
📞 Chiacchierata (chat)
There's something so special about Gnocchi alla Sorrentina, isn't there? It's cozy, cheesy, and packed with those simple Italian flavors we all adore. I love how this dish lets you prepare ahead of time. It's perfect for busy days when guests are coming over or when you just want to enjoy a relaxing evening.
This classic Italian meal shows how simple ingredients can make something really tasty. It's a good example of why people love traditional Italian food. With its cheesy top and flavorful sauce, this baked gnocchi is the kind of food that makes you feel good.
My Mamma would always prepare meals like this for family and friends, making everyone feel warm and welcome. I hope this recipe brings the same joy and comfort to your home. Buon appetito, my friend -- let me know how it turns out! Grazie mille for cooking with me today.
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Classic Italian Comfort: Gnocchi alla Sorrentina Made Easy
Equipment Needed
- Wire spider strainer slotted spoon
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 tablespoon olive oil
- Salt and pepper to season
Instructions
- 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. 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.
- Sprinkle the gnocchi with the remaining mozzarella and bake for 20 minutes until the cheese is melted, bubbling
Notes
Tomatoes - High-quality tomatoes are essential, or you may have a very acidic sauce. If you can't find pomodorini (cherry tomatoes), use crushed tomatoes or passata (crushed strained tomatoes).
Baking: Preheat the oven to high heat so the mozzarella melts without overcooking the gnocchi.
Nutrition
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Marisa Franca
We love making this on nights when we want the authentic Italian flavor but don't have the time to do it from scratch. Nothing is better than pillowy potato gnocchi covered in sauce and gooey cheese.