Gnocchi alla Sorrentina
Pillowy potato gnocchi bathed in tomato sauce, topped with melted mozzarella and Parmesan, then baked until bubbly and golden. A Sorrentino classic that is pure comfort in every bite.
- 500g potato gnocchi
- 400ml tomato sauce
- 150g fresh mozzarella cheese, diced
- 50g grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- fresh basil leaves
- to taste salt and pepper
- Preheat your oven to 200°C (400°F). While the oven heats, prepare a baking dish by lightly coating the bottom with a thin layer of olive oil or butter, or line it with parchment paper. This prevents sticking and makes cleanup easy.
- Bring a large pot of salted water to a rolling boil. Add the gnocchi carefully, stirring gently to prevent them from sticking to the bottom of the pot. Cook until the gnocchi float to the surface, then continue cooking for 1–2 minutes after they float to ensure they are cooked through. Using a slotted spoon, transfer the cooked gnocchi to a colander to drain. Do not rinse them—the slight moisture on their surface helps them meld with the sauce.
- In the prepared baking dish, combine the drained gnocchi with the tomato sauce, stirring gently and distributing the sauce evenly among all the gnocchi. Drizzle the olive oil over the mixture and toss lightly to coat. The gnocchi should be evenly sauced but not swimming in liquid.
- Dice the fresh mozzarella into small, even cubes, roughly 1 centimeter on each side. Scatter the mozzarella cubes evenly over the top of the gnocchi and sauce, distributing them as uniformly as possible so every spoonful will contain some melted cheese.
- Bake the gnocchi uncovered for 15–20 minutes, until the mozzarella is completely melted and bubbling gently at the edges, and the top is beginning to show light brown spots in places. The sauce should bubble up around the edges of the baking dish. Do not overbake or the cheese will become tough.
- Remove the baking dish from the oven and let it rest for 2 minutes so the cheese can set slightly. Sprinkle the grated Parmesan cheese generously over the top. Tear or chop fresh basil leaves and scatter them over the surface as a final garnish, adding brightness and aroma.
- Divide the gnocchi among warm bowls or plates, making sure each serving includes gnocchi, sauce, and melted cheese. Serve immediately while hot, with additional basil and a small spoon to scrape up the delicious sauce.
Gnocchi alla Sorrentina comes from Sorrento, that sun-drenched corner of southern Italy where the Amalfi Coast rolls down to the sea. This is peasant food transformed into something elegant through the simple act of baking—gnocchi that are pillowy and light, tomato sauce that is bright and clean, and melted cheese that binds everything together in a blanket of warmth. It is a dish that looks showstopping on the table yet requires no advanced technique. The beauty lies in the quality of the ingredients and the patience of slow baking. Make this when you want something that feels special without a lot of fuss, when you want to impress without stress. This is the kind of cooking that sustains the soul.
A few tools that make this recipe easier to get right.
As an Amazon Associate, Salt & Simmer earns from qualifying purchases made through these links, at no extra cost to you.