• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Marcellina In Cucina
  • Home
  • All Recipes
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Pinterest
  • ×

    Home » Italian Pasta

    Gnocchi alla Sorrentina

    Published: Feb 4, 2023 by Marcellina

    23 shares
    • Share
    • Tweet
    • Yummly
    Jump to Recipe
    Gnocchi alla sorrentina in a round red pan with plate in the background.
    Gnocchi alla sorrentina in a round red pan with plate in the background.

    Gnocchi alla Sorrentina is everything you’re looking for in comfort food that is tasty and appetizing.

    Tender potato gnocchi bathed in a delicious tomato sauce and lashings of oozing cheese becomes even better when baked until golden! Your search for the perfect crowd pleaser is over!

    Gnocchi alla sorrentina in a round red pan with plate in the background.
    A homely, comfort dish everyone will love!

    Gnocchi alla Sorrentina is a traditional Italian dish that appears on menus and in homes all over Italy. The word “sorrentina” indicates that the origin of this dish is the Sorrento area of Italy. Sorrento is part of the beautiful Amalfi coast and there’s no better dish than this one to transport you there.

    In my childhood home, this recipe was always made with homemade gnocchi but I’ve strayed from tradition. Good quality store bought gnocchi means that this recipe is within the ability of everyone! Be sure to bake until golden brown. The contrast of caramelized cheese and the oozy tomato sauce is heavenly!

    You’ll want to make this recipe because:

    • You only need a few basic ingredients for this gnocchi alla sorrentina recipe - gnocchi, tomatoes, cheese and basil.
    • It’s a super easy recipe! The tomato sauce is even easier than my easy San Marzano Tomato sauce and that really easy!
    • If you use pre package gnocchi this recipe is fast! I love homemade gnocchi but I’ll always have a few packages of the store bought variety on hand for a quick dinner like this one.
    • It’s so cheesy! In Italy, this is also known as “gnocchi filante” which means stringy gnocchi. That gives you an indication of just how oozy and cheesy Gnocchi alla Sorrentina really are
    • This gnocchi dish is popular with adults and children alike. There’s no spiciness to deter children but it’s full of flavor so the adults are satisfied. For a family get together, you can’t go past this recipe!

    What is the history of gnocchi alla sorrentina?

    The history of gnocchi alla sorrentina is not actually clear. Some say that this recipe was created after potatoes and tomatoes arrived from the Americas in the late 1500s. That may be true but how soon after is debated.

    Potato gnocchi would most likely have originated in Northern Italy where potatoes grow best. Pellegrino Artusi, the “father” of Italian cuisine, published a recipe for potato gnocchi exactly as we know them today in the nineteenth century. So we know that at that point in time, the gnocchi we know and love today was prepared then.

    This baked gnocchi recipe takes its flavors from the classic pizza margarita - tomato, mozzarella and basil. These flavors have been combined and enjoyed in Italy since the 1500’s. Therefore, it’s quite possible that in kitchens of that time, gnocchi alla sorrentina was being prepared for Sunday lunch just as it is today.

    For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.

    Ingredients

    Ingredients for this recipe as in the recipe card.
    • Olive oil - my preference is extra virgin olive oil here, but you could use regular olive oil if that’s all you have. 
    • Garlic - for this recipe, choose a garlic clove that is fresh and juicy. 
    • Canned tomatoes - to make the tomato sauce, canned peeled whole tomatoes will work best. I recommend buying good quality canned tomatoes, like the Italian brand Mutti. These will be sweeter and result in a more flavorful tomato sauce. 
    • Basil leaves - fresh basil leaves are best. Don’t substitute with dried basil, as it won’t produce the same flavor. 
    • Salt - nothing fancy here. 
    • Mozzarella cheese - I prefer using a whole piece of mozzarella cheese rather than the pre grated version. Not only is it better quality, but you can also cut it into generous cubes which melt perfectly into the sauce. 
    • Parmigiano Reggiano - also known as Parmesan cheese. While mozzarella is perfectly melty, Parmigiano Reggiano adds a delicious savoury flavor.
    • Potato gnocchi - I use good quality store bought potato gnocchi to make this Gnocchi Sorrentina recipe. I recommend checking the ingredients of the gnocchi to ensure they only include flour, potatoes, eggs and salt just like my homemade gnocchi recipe.

    Hint: Whole canned tomatoes are always better quality than diced canned tomatoes. For a smooth sauce, puree the tomatoes yourself using food processor or immersion blender. You could also simply crush the tomatoes by hand for a chunky sauce. Alternatively substitute good quality tomato puree or tomato passata.

    See recipe card for quantities.

    Instructions

    Preheat the oven to 350ºF/180ºC. Cut the mozzarella cheese into cubes.

    Tomato puree being poured into oil and chopped garlic.

    Gently cook the chopped garlic in the oil then add tomato puree.

    Overhead view of fresh basil leaves on top of tomato sauce in a pan.

    Stir in the basil and gently simmer for 15-20 minutes.

    Overhead view of gnocchi on top of tomato sauce.

    Cook the gnocchi in boiling, salted water then add to the tomato sauce.

    Overhead view of gnocchi in tomato sauce topped with piles of grated Parmesan cheese and cubes of mozzarella cheese.

    Add ¾ of the cheeses.

    Overhead view of gnocchi in tomato sauce and cheese pulling strings.

    Gently stir until combined.

    Overhead view of cubes of cheese and finely grated cheese sprinkled over tomato sauce covered pasta.

    Top with reserved cheese and bake until golden and bubbling.

    Hint: If you cook the tomato sauce in a large ovenproof skillet, you can use the same skillet to bake the Gnocchi Sorrentina. However, if you don’t have one, transfer the tomato sauce, cooked gnocchi and the cheeses into a large ovenproof baking dish instead.

    Substitutions

    • Mozzarella balls - Instead of cutting a whole piece of mozzarella cheese into cubes, you could use mozzarella balls. 
    • Canned cherry tomatoes - replace the canned whole peeled tomatoes with canned cherry tomatoes in this recipe.
    • Pecorino Romano cheese - Substitute the savoury flavors of Parmigiano Reggiano with the savoury flavours of Pecorino Romano. 

    Variations

    • Spicy - add some red pepper chili flakes for a kick of spice. 
    • Herby - why not add some fresh chopped parsley to the tomato sauce instead of the fresh basil leaves. 
    • Cheesy - experiment with different melting cheeses like fontina, provolone, taleggio or cheddar.  

    Storage

    If you’d like to make Gnocchi alla Sorrentina in advance, you can make the tomato sauce and store in the refrigerator for up to 3 days. When you’re ready to make the complete dish, reheat the sauce and complete the remaining steps.

    Leftovers can be kept in the refrigerator for 3 days if stored in an airtight container. To reheat, pop the leftovers in an ovenproof dish and heat through in the oven on a medium temperature.

    Top tip

    Overhead view of browned, gnocchi sorrentina with garnish of basil leaves.

    Gnocchi are the hero of this dish so it’s important to choose a good quality variety. Read the list ingredients when determining the best gnocchi to purchase. You’ll be looking for ingredients that you recognise - potatoes, flour and eggs.

    Mix the gnocchi, tomato sauce and cheeses gently. Good gnocchi are quite delicate and may break up with vigorous stirring.

    Be sure that the surface browns and caramelizes well in the oven. The flavor of caramelized cheese in contrast with the cheesy tomato sauce is the highlight of gnocchi alla sorrentina.

    FAQ

    What is the meaning of sorrentina?

    Sorrentina means “of Sorrento” or “Sorrento style”. Sorrento is a beautiful coastal town on the Amafi coast in the region of Campania in Italy. 

    Is gnocchi alla sorrentina vegetarian?

    Yes, gnocchi alla Sorrentina is vegetarian! This recipe doesn’t contain any animal products at all.

    What do Italians eat gnocchi with?

    Gnocchi are so versatile and there are many sauces that complement gnocchi. Each region has their favorite. A very common way is with light butter and sage sauce.

    But Italians also love to eat gnocchi with basic tomato sauce like my San Marzano Tomato sauce or with this Authentic Bolognese Sauce. Basil Pesto also pairs perfectly with gnocchi. 

    Serving Suggestions

    Closeup of gnocchi on a white plate with a fork picking up gnocchi.

    Gnocchi alla Sorrentina are quite satisfying and hearty and in Italy is served as a "primo" just like other pasta dishes. Meat, chicken and fish are served after and known as "secondi".

    You can serve this dish with refreshing salad like my Mediterranean Cucumber Salad or this Green Bean Salad. Follow up with delicious Spiedini or my Butterfied Roast Chicken with Herbs. Of course, everyone will love a side of Ciabatta Garlic Bread.

    Gnocchi alla sorrentina in a round red pan with plate in the background.

    Gnocchi alla Sorrentina Recipe

    Tender potato gnocchi bathed in a delicious tomato sauce and lashings of oozing cheese becomes even better when baked until golden!
    5 from 45 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings:6 people
    Author: Marcellina

    Equipment

    • 1 large oven proof skillet or large baking dish

    Ingredients

    • ¼ cup extra virgin olive oil
    • 1 clove garlic finely chopped
    • 28 ounces canned peeled whole tomatoes (800 grams) pureed or well crushed
    • 10 fresh basil leaves
    • 1 teaspoon salt or to taste plus extra salt for boiling gnocchi
    • 10 ½ ounces mozzarella cheese (320 grams)
    • 2 ounces grated Parmigiano Reggiano cheese (Parmesan cheese) (60 grams)
    • 2 pounds potato gnocchi (1 kilogram)
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350ºF/180ºC. Cut the mozzarella cheese into cubes.
    • Use a large oven proof skillet to make the tomato sauce if you have one. Alternatively the gnocchi when combined with tomato sauce and cheeses can be transferred to a large baking dish before topping with remaining cheese and baking
    • In a large skillet or frying pan (see above), heat the oil over medium heat with the garlic until fragrant. Don’t let it brown.
    • Add the pureed or crushed tomatoes as soon as the garlic gets a bit of color. Stir well and add the basil leaves.
    • Bring the tomato sauce to a gentle simmer and cook for 15-20 minutes.
    • The tomato sauce is ready when it has thickened slightly. Taste for salt and add more if needed.
    • While the sauce is cooking, bring a large pot of water to a boil for the gnocchi.
    • When the sauce is ready, it’s time to cook the gnocchi because they will only take a few minutes.
    • Salt the boiling water with a large tablespoon of salt.
    • When the water comes back to a boil, add the gnocchi and stir so that they don’t stick to the bottom.
    • As the gnocchi rise to the surface, scoop them up with a slotted spoon, let them drain for 10 seconds then tip them into the tomato sauce.
    • Continue this way until all the gnocchi are cooked and added to the tomato sauce.
    • Gently stir the gnocchi to coat well in tomato sauce. Sprinkle almost all of the chopped mozzarella and grated Parmigiano Reggiano cheese (Parmesan cheese) and toss the gnocchi gently to combine.
    • Transfer the gnocchi to the baking dish and scatter with reserved cheeses.
    • Bake for 10-15 minutes in the preheated oven until the cheeses are golden and bubbling.

    Notes

    Tips for Success
    • Use good quality gnocchi. Read the list ingredients when determining the best gnocchi to purchase. Alternative make you own using my recipe for gnocchi here.
    • Be gentle when mixing gnocchi with tomato and cheeses.
    • Bake until golden and bubbling.
    For more tips and information, scroll back and read all the information above.

    Nutritional Information Per Serving

    Calories: 537kcal | Carbohydrates: 61g | Protein: 21g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 47mg | Sodium: 1566mg | Potassium: 308mg | Fiber: 5g | Sugar: 4g | Vitamin A: 607IU | Vitamin C: 13mg | Calcium: 408mg | Iron: 7mg

    Nutritional Disclaimer

    Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

    Tried this recipe? I'd love to see!Mention @marcellina.in.cucina or tag #marcellinaincucina

    Food safety

    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    More Italian Pasta Recipes

    • Spaghetti alla Nerano piled up on a white plate garnish with fried zucchini and extra cheese.
      Spaghetti alla Nerano
    • Gnocchi carbonara on a white plate.
      Gnocchi Carbonara
    • Pasta and peas in a white bowl on a sky blue napkin.
      Pasta and Peas
    • Pizzoccheri pasta with cabbage and potatoes in red pan.
      Pizzoccheri
    23 shares
    • Share
    • Tweet
    • Yummly

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Mitch

      February 11, 2023 at 12:27 pm

      5 stars
      This is perfect for weekend lunch or dinner! I have made this before but I can't try to try your version. I bet it's delicious and rich in flavor! Happy weekend!

      Reply
      • Marcellina

        February 12, 2023 at 7:19 am

        I hope you like my version, Mitch!

        Reply
    2. Giangi Townsend

      February 10, 2023 at 2:07 am

      5 stars
      So good! I am a big fan of gnocchi and your recipe is a true gift for me. Love all the flavors.
      Thank you for sharing.

      Reply
      • Marcellina

        February 10, 2023 at 7:44 am

        Thank you, Giangi! I too am a huge fan of gnocchi and this is one of my fav gnocchi recipes.

        Reply
    3. Nora

      February 09, 2023 at 3:32 pm

      5 stars
      Yum! I am a huge fan of gnocchi with mozzarella and tomatoes! Can’t wait to try out your version!

      Reply
      • Marcellina

        February 10, 2023 at 7:44 am

        I'm sure you'll enjoy them, Nora!

        Reply
    4. Julie

      February 09, 2023 at 5:38 am

      5 stars
      Oh my! Truly comfort food at its best. Everyone will want to come back for seconds. Full of flavour and beautiful too, thank you.

      Reply
      • Marcellina

        February 09, 2023 at 7:42 am

        Thank you, Julie!

        Reply
    5. Andréa Janssen

      February 08, 2023 at 11:09 pm

      I just love gnocchi, and this recipe was really amazing! We're certainly going to make this more often!

      Reply
      • Marcellina

        February 09, 2023 at 7:42 am

        That's so great to hear!

        Reply

    Primary Sidebar

    Woman in red shirt.
    Ciao! I'm Marcellina!
    If you love food that is honest and true with Italian flavors then you've come to the right place!
    Here you'll find from-scratch, classic recipes plus lots of delicious baking that will turn your kitchen into the heart of the home.
    More about me here

    Marcellina's Picks

    • five stacked nutella filled pancakes on white plate sliced in half showing the nutella oozing out
      Nutella Pancakes
    • Stewed bell pepper and tomatoes in blue bowl.
      Peperonata
    • homemade cavatelli pasta
      Cavatelli
    • pile of garganelli pasta
      Garganelli
    • Strawberry Coulis
    • cake covered in mini choc chips with 6 cannoli on top. cake on on a wooden cake stand.
      Cannoli Cake

    Featured on

    assorted logos - yummly, foodgawker and eveten kitchenware

    Footer

    ^ back to top

    About

    • About
    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact me
    • Work with me

    Copyright © 2023 Marcellina in Cucina

    23 shares