Gnocchi alla Sorrentina is a classic Italian dish that combines the tender, pillowy texture of potato gnocchi with the robust flavors of a garlic-infused tomato sauce, fresh basil, and a generous topping of melted mozzarella and grated Parmigiano cheese. Native to Sorrento, this dish is baked to perfection, resulting in a heavenly blend of gooey cheese and rich tomato sauce enveloping the soft gnocchi, making it an ultimate comfort food that's both hearty and full of Mediterranean flair.
2.2lbfresh gnocchiOr, make homemade potato gnocchi with our guide!
3cupscanned tomatocrushed or purée
1tbsptomato paste
1clovefresh garlic
6tbspolive oil
10leavesfresh basil
1pinchfine saltor to taste
black pepperto taste
½lbfresh mozzarella cheese"fior di latte" or water packed fresh mozzarella
¼lbParmigiano Reggiano Cheesefinely grated
Instructions
Prepare the Sauce
Cover the bottom of a sauce pan with olive oil. Sauté a clove of garlic in the oil over medium heat for about a minute.
1 clove fresh garlic, 6 tbsp olive oil
Add the canned tomato and tomato paste to the pan. Season with fine salt and black pepper to taste, and add about 5 leaves of fresh basil, torn into pieces or chopped. Simmer the sauce for 10 minutes.
3 cups canned tomato, 1 tbsp tomato paste, 10 leaves fresh basil, 1 pinch fine salt, black pepper
Cook the Gnocchi
Cook the gnocchi in salted boiling water until the gnocchi rise to the surface— about a minute! Remove the gnocchi as soon as they rise to the top. Then transfer them to a bowl.
2.2 lb fresh gnocchi
Assemble the Gnocchi alla Sorrentina
Cut the fresh mozzarella into strips. Tear the remaining basil leaves in half or chop them. You can bake the gnocchi in a lasagna pan or a smaller square baking pan. Divide your basil and mozzarella according to these layers.
½ lb fresh mozzarella cheese
Add a ladle of sauce to the bottom of the baking pan. Then, add a single layer of cooked gnocchi topped with another ladle of sauce. Sprinkle a few tablespoons of grated Parmigiano Reggiano, some mozzarella, and some fresh basil on top. Continue creating layers like this until you’ve used all of the gnocchi.
¼ lb Parmigiano Reggiano Cheese
Bake the Gnocchi
Bake in a pre-heated oven at 425°F (220°C) for 10 minutes. Or, bake until the mozzarella melts!If you like a crispy crust on top—in other words ‘au gratin’—broil the pasta uncovered for 1-2 minutes. Watch carefully to avoid burning!
Let the gnocchi rest covered for 5 minutes, then serve!
Video
Notes
Make Homemade Potato Gnocchi!It's actually really easy to to learn how to make homemade gnocchi from scratch! Check out our guide and Italian Grandma Lulu's recipe! Parmigiano ReggianoAlways use authentic Parmigiano Reggiano, instead of so-called ‘parmesan’ cheese.Fresh Mozzarella is BestIn Italy, fresh mozzarella is used in this dish. Choose mozzarella made with cow milk rather than buffalo milk. Look for ‘water packed’ mozzarella balls or logs.Want stringy cheese? The fresh mozzarella traditionally used in this dish (and almost always used in Italy) won’t be super stringy when melted. If you want that texture, reach for a drier provolone cheese. While not traditional, it will produce that stringy melted cheese that many enjoy.Au Gratin Option!Love an ‘au gratin’ crust? Broil this dish for 1-2 minutes. Watch closely to avoid burning!