Gnocchi alla Sorrentina

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 become even better when baked until golden! Your search for the perfect crowd-pleaser is over!

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!

Why you’ll love this recipe

• 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 is easy!
• If you use pre-packaged 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, ” meaning stringy gnocchi. That gives you an indication of just how oozy and cheesy this recipe is.
• 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 this recipe 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 in the nineteenth century. So we know that the gnocchi we know and love today was prepared then.

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

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

Ingredients

• Olive oil: I prefer 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: Canned peeled whole tomatoes will work best to make the tomato sauce. 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. 
• Mozzarella cheese: I prefer whole balls of mozzarella cheese over 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. Choose fresh mozzarella cheese or low-moisture mozzarella which will also work well.
• Parmigiano Reggiano: Also known as Parmesan cheese. While mozzarella is perfectly melty, Parmigiano Reggiano adds a delicious savory 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. Alternatively, use my homemade potato gnocchi recipe.

Marcellina’s Hint: Whole canned tomatoes are always better quality than diced canned tomatoes. For a smooth sauce, puree the tomatoes yourself using a food processor or immersion blender. You could also crush the tomatoes by hand for a chunky sauce. You can also use 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.

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

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

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

Add ¾ of both cheeses.

Gently stir until combined.

Top with reserved cheese and bake until golden and bubbling.

Cooking Tip: 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 cheese into a large oven-proof baking dish instead.

Substitutions

• Mozzarella balls – You could use mozzarella balls instead of cutting a piece of mozzarella cheese into cubes. 
• Canned cherry tomatoes – replace the canned whole peeled tomatoes with canned cherry tomatoes in this recipe.
• Pecorino Romano cheese – Substitute the savory flavors of Parmigiano Reggiano with the savory flavors 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 this gnocchi recipe in advance, you can make the tomato sauce and store it 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 a microwave-safe dish and then heat until thoroughly warmed through.

Top tip

• Gnocchi is the hero of this dish, so if not using homemade gnocchi, it’s important to choose good quality ready-made. Read the list of ingredients when determining the best gnocchi to purchase. You’ll look for ingredients you recognize – potatoes, flour, and eggs.
• Mix the gnocchi, tomato sauce, and cheese 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 this gnocchi recipe.

FAQ

Serving Suggestions

Gnocchi alla Sorrentina is 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 the “second” course.

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

Made this recipe?
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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 79 votes

Print Pin Review

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings:6 people

Author: Marcellina

Equipment

• ▢
  1 large oven proof skillet or large oven proof 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
• ▢ 12 ounces mozzarella cheese (340 grams) See Note 1
• ▢ 2 ounces grated Parmigiano Reggiano cheese (Parmesan cheese) (60 grams) See Note 2
• ▢ 2 pounds potato gnocchi (1 kilogram) See Note 3

Cook ModePrevent 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

1. Use fresh mozzarella cheese or low moisture – both will work.
2. Substitute Pecorino Romano cheese if you wish.
3. Use good quality gnocchi. Read the list of ingredients when determining the best gnocchi to purchase. Alternatively,  make your own using this recipe for potato gnocchi.

Tips for Success

• Be gentle when mixing gnocchi with tomato and both cheeses.
• Cook the tomato sauce in a large ovenproof skillet, and you can bake the Gnocchi Sorrentina in the same pan. If not, transfer the sauce, cooked gnocchi, and cheese to a large ovenproof baking dish.
   

For more tips and information, scroll back and read all the information above.

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Nutritional Estimate 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.