I’m sharing my Gnocchi Sorrentina Recipe that pairs pillowy potato gnocchi with a rich tomato sauce, bubbling mozzarella and fresh basil, and includes a simple twist that keeps the gnocchi light and airy.

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I never thought potato gnocchi could surprise me like this. Soft clouds of gnocchi vanish into molten fresh mozzarella, and somehow each bite flips from simple to strangely addictive, like you discovered a secret in your own kitchen.

I cant explain why it makes me stop mid sentence and plan another plate, maybe its the way textures collide or the little browning bits that you cant help but pick at. I mess up measurements all the time but keep coming back to this, tweaking little things until it sings.

If you like a dish that evolves as you eat it, try this Gnocchi Sorrentina Recipe

Ingredients

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Potato gnocchi: Soft potato dumplings, mostly carbs and some protein, cozy and filling.
San Marzano tomatoes: Bright sweet acid tomatoes, rich in vitamin C and fiber, balance sauce.
Fresh mozzarella: Milky soft cheese, provides creamy texture, protein and calcium, melts beautifully.
Parmigiano Reggiano: Sharp salty umami notes, adds savory depth and a punch of protein.
Fresh basil: Bright herb leaves, adds aroma and freshness, slight peppery sweet edge.
Garlic: Pungent little bulbs, gives savory warmth and depth, used sparingly sometimes raw.
Extra virgin olive oil: Fruity fragrant oil, healthy monounsaturated fats, boosts flavor and silkiness.
Butter: Optional finish for richness, makes sauce glossy and gives round mouthfeel.

Ingredient Quantities

1 lb (450 g) potato gnocchi, fresh or store bought

28 oz (800 g) canned San Marzano whole peeled tomatoes or about 24 oz (680 g) tomato passata

2 tbsp extra virgin olive oil

2 garlic cloves, minced or crushed

1 small yellow onion, finely chopped (optional)

Salt to taste, about 1 tsp fine sea salt or kosher salt

1/2 tsp granulated sugar, optional

Fresh basil leaves, a handful (about 10 to 15 leaves)

8 oz (225 g) fresh mozzarella, drained

1/2 cup (about 50 g) freshly grated Parmigiano Reggiano or Pecorino Romano

Freshly ground black pepper, to taste

1 tbsp unsalted butter, optional

Extra olive oil for drizzling, about 1 tbsp, optional

How to Make this

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1. Preheat oven to 400°F (200°C) and lightly grease a 9×13 inch or similar baking dish with the 1 tbsp butter or a little olive oil.

2. Make the tomato sauce: heat 2 tbsp extra virgin olive oil in a medium saucepan over medium heat. If using, sweat the finely chopped onion until soft, about 5 minutes, then add the 2 minced garlic cloves and cook 30 seconds more. Crush the 28 oz canned San Marzano tomatoes by hand into the pan or pour in about 24 oz tomato passata, stir. Add about 1 tsp salt, 1/2 tsp sugar if the sauce tastes too acidic, and a few torn basil leaves. Simmer gently 15 to 20 minutes until slightly thickened. Finish with a tablespoon of butter if you want it richer and season with freshly ground black pepper.

3. Meanwhile bring a large pot of salted water to a rolling boil. Add the 1 lb potato gnocchi and cook until they float plus about 30 to 60 seconds for fresh gnocchi. Don’t overcook, they should be pillowy. Reserve about 1/2 cup of the cooking water, then drain.

4. Drain and lightly pat the fresh mozzarella (8 oz) to remove excess moisture, then tear or cube it into bite sized pieces. Grate about 1/2 cup Parmigiano Reggiano or Pecorino Romano.

5. Toss the drained gnocchi with most of the sauce in the pot or a large skillet off the heat so they’re evenly coated. If the sauce seems too thick, add a splash of the reserved gnocchi water to loosen it up.

6. Layer in the greased baking dish: spread half the sauced gnocchi, scatter half the mozzarella and half the grated cheese, then add the remaining gnocchi and top with the rest of the mozzarella and cheese. Tuck a few basil leaves between layers for pockets of flavor.

7. Drizzle about 1 tbsp extra olive oil over the top if you like a glossy finish, and grind a bit more black pepper. Taste for salt and adjust if needed.

8. Bake uncovered for 10 to 15 minutes until the cheese is melted and the edges are bubbling. For a browned top you can put it under the broiler for 1 to 2 minutes but watch it closely so it doesn’t burn.

9. Let the dish rest 5 minutes out of the oven so the sauce sets a touch. Finish with a handful of fresh basil leaves, an extra sprinkle of Parmigiano, and serve hot.

Equipment Needed

1. 9×13 inch baking dish (or similar) for assembling and baking the gnocchi
2. Medium saucepan for making the tomato sauce
3. Large pot to boil the gnocchi in salted water
4. Colander or slotted spoon to drain the gnocchi and reserve cooking water
5. Wooden spoon or silicone spatula for stirring the sauce and tossing gnocchi
6. Chef’s knife and cutting board for onion, basil and cutting the mozzarella
7. Box grater for the Parmigiano or Pecorino
8. Oven mitts and a small bowl for holding torn mozzarella or reserved pasta water

FAQ

Q: Can I use store bought gnocchi or do I need fresh? A: Yes you can use store bought, they work fine. Fresh gnocchi is softer and a bit pillowy but packaged is quicker. Cook them in boiling salted water until they float, scoop out with a slotted spoon and add straight into the sauce so they soak up flavor.

Q: How do I get a smooth, not acidic tomato sauce? A: Crush the canned San Marzano by hand or blitz briefly in a blender, sauté garlic (and onion if using) in olive oil, add tomatoes and simmer 15 to 20 minutes. Taste and add about 1/2 tsp sugar if it tastes too sharp, salt to taste and finish with torn basil. Simple and balanced.

Q: Do I bake the gnocchi or just toss it in the pan? A: Both ways work. For classic alla Sorrentina, toss cooked gnocchi with sauce, add torn mozzarella and grated cheese, transfer to an ovenproof dish and bake at 400 F (200 C) 10 to 15 minutes until bubbly and the mozzarella is melted. Or serve straight from the pan for a quicker finish.

Q: My mozzarella makes the dish watery, how do I prevent that? A: Pat the fresh mozzarella dry with paper towels and let it sit at room temp a bit so excess whey drains off. Use slightly less mozzarella or fold some grated Parm in to absorb moisture. Baking until bubbling also helps evaporate extra liquid.

Q: Can I make this ahead or freeze it? A: Make the tomato sauce ahead, it actually gets better after a day. Sauce keeps 3 to 4 days in the fridge and freezes up to 3 months. Assemble and bake right before serving if possible, or assemble and refrigerate up to 24 hours before baking. Freezing a fully assembled dish with fresh mozzarella is not ideal because the cheese gets soggy.

Q: Any quick tips to boost flavor? A: Use good canned San Marzano tomatoes, finish with lots of fresh basil and grated Parmigiano, add a tablespoon of butter at the end for silkiness and a drizzle of extra virgin olive oil before serving. Dont overcook the gnocchi or it will get gummy.

Gnocchi Alla Sorrentina Recipe Substitutions and Variations

Gnocchi: swap with ricotta gnocchi (gnudi) for a lighter, creamier bite, or use small pastas like cavatelli or orecchiette if you dont have gnocchi — they catch the sauce nicely.
San Marzano tomatoes / passata: use canned crushed or plum tomatoes, or fresh cherry tomatoes cooked down until saucy; if your tomatoes are bright/tart add a pinch of sugar to balance.
Fresh mozzarella: try burrata or fior di latte for extra creaminess, or low-moisture shredded mozzarella if you want less water in the bake.
Parmigiano Reggiano: substitute with Grana Padano or aged Asiago for similar savory depth, or use Pecorino Romano if you want a saltier, sharper flavor; for a vegan option use nutritional yeast or a store vegan parmesan.

Pro Tips

1) Dry the mozzarella well, dont skip this. Pat it and even let it sit on paper towels for 10 minutes so it wont make the whole dish watery when it melts. If you want cleaner cheese pockets, chill the cubes briefly so they keep their shape a little longer in the oven.

2) Keep some of the gnocchi cooking water and use tiny splashes to loosen your sauce, not a big pour. The starchy water helps the sauce cling to the gnocchi and keeps it silky, so add it bit by bit until the texture feels right.

3) Avoid overcooking the gnocchi before baking. Cook them just enough so theyre tender, they finish in the oven, and if you boil them too long they get gummy. Work quickly when draining so they dont sit and absorb too much water.

4) Layer smart, season as you go, and watch the top at the end. Scatter cheese evenly so you dont get one big molten blob, tuck a few basil leaves inside the layers to protect their flavor, and if you broil for color do it for just a minute or two and stand by the oven so it doesnt burn. Using a cast iron or shallow baking pan can give you nicer browned edges.

Gnocchi Alla Sorrentina Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

550

kcal

Equipment: 1. 9×13 inch baking dish (or similar) for assembling and baking the gnocchi
2. Medium saucepan for making the tomato sauce
3. Large pot to boil the gnocchi in salted water
4. Colander or slotted spoon to drain the gnocchi and reserve cooking water
5. Wooden spoon or silicone spatula for stirring the sauce and tossing gnocchi
6. Chef’s knife and cutting board for onion, basil and cutting the mozzarella
7. Box grater for the Parmigiano or Pecorino
8. Oven mitts and a small bowl for holding torn mozzarella or reserved pasta water

Ingredients

1 lb (450 g) potato gnocchi, fresh or store bought
28 oz (800 g) canned San Marzano whole peeled tomatoes or about 24 oz (680 g) tomato passata
2 tbsp extra virgin olive oil
2 garlic cloves, minced or crushed
1 small yellow onion, finely chopped (optional)
Salt to taste, about 1 tsp fine sea salt or kosher salt
1/2 tsp granulated sugar, optional
Fresh basil leaves, a handful (about 10 to 15 leaves)
8 oz (225 g) fresh mozzarella, drained
1/2 cup (about 50 g) freshly grated Parmigiano Reggiano or Pecorino Romano
Freshly ground black pepper, to taste
1 tbsp unsalted butter, optional
Extra olive oil for drizzling, about 1 tbsp, optional

Directions

Preheat oven to 400°F (200°C) and lightly grease a 9×13 inch or similar baking dish with the 1 tbsp butter or a little olive oil.
Make the tomato sauce: heat 2 tbsp extra virgin olive oil in a medium saucepan over medium heat. If using, sweat the finely chopped onion until soft, about 5 minutes, then add the 2 minced garlic cloves and cook 30 seconds more. Crush the 28 oz canned San Marzano tomatoes by hand into the pan or pour in about 24 oz tomato passata, stir. Add about 1 tsp salt, 1/2 tsp sugar if the sauce tastes too acidic, and a few torn basil leaves. Simmer gently 15 to 20 minutes until slightly thickened. Finish with a tablespoon of butter if you want it richer and season with freshly ground black pepper.
Meanwhile bring a large pot of salted water to a rolling boil. Add the 1 lb potato gnocchi and cook until they float plus about 30 to 60 seconds for fresh gnocchi. Don’t overcook, they should be pillowy. Reserve about 1/2 cup of the cooking water, then drain.
Drain and lightly pat the fresh mozzarella (8 oz) to remove excess moisture, then tear or cube it into bite sized pieces. Grate about 1/2 cup Parmigiano Reggiano or Pecorino Romano.
Toss the drained gnocchi with most of the sauce in the pot or a large skillet off the heat so they’re evenly coated. If the sauce seems too thick, add a splash of the reserved gnocchi water to loosen it up.
Layer in the greased baking dish: spread half the sauced gnocchi, scatter half the mozzarella and half the grated cheese, then add the remaining gnocchi and top with the rest of the mozzarella and cheese. Tuck a few basil leaves between layers for pockets of flavor.
Drizzle about 1 tbsp extra olive oil over the top if you like a glossy finish, and grind a bit more black pepper. Taste for salt and adjust if needed.
Bake uncovered for 10 to 15 minutes until the cheese is melted and the edges are bubbling. For a browned top you can put it under the broiler for 1 to 2 minutes but watch it closely so it doesn’t burn.
Let the dish rest 5 minutes out of the oven so the sauce sets a touch. Finish with a handful of fresh basil leaves, an extra sprinkle of Parmigiano, and serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.