Gnocchi alla Sorrentina

Gnocchi alla Sorrentina is an good Italian comfort food dish made with soft and light potato gnocchi baked in a rich and good tomato sauce with bubbling mozzarella cheese and fresh basil.

This dish comes from Sorrento, Italy (hence the name alla Sorrentina) which is a beautiful coastal town close to both the Amalfi coast and Naples.

Traditionally and for the ultimate indulgence, it's so worth making your own gnocchi from scratch although it takes a lot more time and effort it's fairly easy and makes this dish out of this world good.

But at a pinch you can certainly make Gnocchi alla Sorrentina with store-bought gnocchi which is much more realistic when making this on busy weeknights.

As always choose high-quality ingredients for best results Buon Appetitio!

Ingredients you need

The ingredients are simple, everyday staples but there are some key tips to bear in mind.

• Gnocchi – we have a step by step guide for making good potato gnocchi which we totally recommend following to make this dish. If you don't have time then go for a good-quality brand, we like De Cecco gnocchi.
• Tomatoes – we used canned pomodorini (cherry tomatoes) because we love their sweetness and they look beautiful. You can also use crushed tomatoes or passata (crushed strained tomatoes) as long as they are high-quality. During the summer this dish is a great way to use up fresh ripe tomatoes.
• Garlic – you must use fresh garlic it's important.
• Mozzarella – use balls of mozzarella and not pre-grated. pat the mozzarella dry with kitchen paper to avoid excess moisture oozing out over the baked gnocchi.
• Basil – you don't need a lot but fresh basil is a must, don't use dried.

Visual walk-through of the recipe

If making your own potato gnocchi follow this step by step guide alternatively use store bought.

To make the sauce, saute the garlic in a little olive oil in a large pan or skillet.

Add the canned pomodorini tomatoes with a good pinch of salt and simmer the sauce for 10 minutes breaking up the tomatoes enough so they burst open. Once simmered add some mozzarella and basil and 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.

Top the gnocchi with more mozzarella and bake for 20 minutes until the mozzarella cheese is melted, bubbling and golden.

Top tips and recipe FAQs

• Gnocchi – To make your own homemade gnocchi follow this guide.
• Tomatoes – High-quality tomatoes are important or you may end up with a acidic sauce. If you can't find pomodorini (cherry tomatoes) you can use crushed tomatoes or passata (crushed strained tomatoes).
• Baking – pre-heat your oven and that it's on a high heat so the mozzarella melts without overcooking the gnocchi.

Can we prepare this in advance?

You can prepare the sauce in advance, keep it in the fridge then reheat it and add the gnocchi when you are ready to bake it.

Can we freeze leftovers?

Yes, you can freeze leftover gnocchi alla sorrentina thaw it completely before reheating.

More gnocchi recipes you might like

• Spicy Sausage Baked Gnocchi
• Ricotta Gnocchi with Brown Butter and Sage
• Salsa di Noci – Walnut Sauce
• Pesto Gnocchi
• Easy Ricotta Gnocchi with Broccoli Cream Sauce
• Pan Fried Gnocchi with Rosemary

Ingredients

Makes 4 servings

• 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 tbsp olive oil
• Salt and pepper (to season)

Method

1. If making your own potato gnocchi follow this step by step guide alternatively use store bought.

2. Pre-heat the oven to 430F/220C.

3. Heat the olive oil to a large skillet, add the garlic and saute for 1-2 minutes until fragrant but not browned.

4. Next, add the canned pomodorini tomatoes with a good pinch of salt and pepper and 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.

5. Meanwhile, bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface.

6. 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.

7. Top the gnocchi with the rest of the mozzarella and bake for 20 minutes until the mozzarella cheese is melted, bubbling and golden.

Kitchen notes

1. Gnocchi To make your own homemade gnocchi follow this guide.
2. Tomatoes High-quality tomatoes are important or you may end up with a acidic sauce. If you can't find pomodorini (cherry tomatoes) you can use crushed tomatoes or passata (crushed strained tomatoes).
3. Baking pre-heat your oven and that it's on a high heat so the mozzarella melts without overcooking the gnocchi.