Gnocchi alla Sorrentina is a traditional Italian dish from Campania, especially from the beautiful town of Sorrento, which gives it its name. These Sorrento-style gnocchi are one of the most loved Italian comfort foods: soft potato gnocchi baked with tomato sauce, mozzarella, and basil.
Just a few simple ingredients capture the best Mediterranean flavors and aromas: tomato passata, mozzarella, fresh basil, Parmigiano cheese, and homemade potato gnocchi.
The recipe is simple yet incredibly tasty. You first prepare a rich tomato sauce, then cook the gnocchi and toss them in the sauce. Finally, bake them with mozzarella and basil until you get that irresistible golden, cheesy crust — the signature of this baked gnocchi with tomato and mozzarella sauce.
Gnocchi alla Sorrentina are perfect for a cozy Sunday lunch with the family or a special dinner with friends. They’re quick to make, and if you prepare the gnocchi from scratch, the result will be even more satisfying.
Follow our step-by-step recipe and bring to your table authentic Italian Gnocchi alla Sorrentina, just like in the best restaurants of Campania — everyone will ask for seconds!
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Ingredients
Prep Time: 15 Min (with pre-made gnocchi). If you’re making homemade gnocchi, allow an extra hour | Cook Time: 30 Min | Servings: 6
For the Homemade Gnocchi (makes about 800 g / 1.7 lb – enough for 4 people)
- 500 g (1.1 pound) potatoes
- 150 g (1 cup) all-purpose flour
- 1 medium egg
- ½ teaspoon fine salt
For the Sorrentina Sauce:
- 500 ml (~2 cups) tomato passata. You can also opt for coarsely crushed peeled tomatoes.
- 225 g (8 oz) mozzarella fiordilatte
- 50 g (~½ cup) grated Parmigiano Reggiano cheese
- 1 clove of garlic
- 4 tablespoons extra virgin olive oil
- about 10 leaves fresh basil
- salt, to taste
- ground black pepper, to taste
Instructions
How to Make Homemade Gnocchi
Making homemade gnocchi from scratch is absolutely worth it! It takes about an extra hour, but it’s an easy recipe and makes this authentic Italian dish even more delicious.
Below, we’ll show you how to make gnocchi from scratch, cook them perfectly, and even freeze them so you can always have them ready for your next Gnocchi alla Sorrentina.
Step 1) - Place the potatoes in a large pot of water and bring to a boil. Cook until tender, checking occasionally with a fork — this will take 20 to 40 minutes depending on their size.
Once cooked, drain and peel them while still warm. Mash the potatoes using a potato masher until smooth.
Step 2) - In a small bowl, lightly beat the egg with a fork. Add the flour and salt to the mashed potatoes, then mix in about 2 tablespoons of the beaten egg.
Step 3) - Combine everything with your hands until you get a soft but firm dough. Shape it into a ball and dust lightly with flour.
Step 4) - Cut off a piece of dough about the size of a tennis ball. On a floured surface, roll it out into a rope about one finger thick.
Step 5) - Cut the rope into small pieces about 2 cm (1 inch) long. If you like, roll each piece over a gnocchi board or the back of a fork to create ridges — these help the sauce cling better.
Let the gnocchi rest at room temperature for about 20 minutes before cooking.
At this point, your gnocchi are ready to use for the Gnocchi alla Sorrentina recipe, or you can freeze them for later.
For more information, details and insights on the potato gnocchi recipe, see how to make Gnocchi Recipe
How to Make Gnocchi alla Sorrentina
Step 1) - Cut the mozzarella into small cubes and place them in a colander to drain excess water. You’ll use them later to top the gnocchi before baking.
Step 2) - In a large non-stick pan, heat the olive oil and sauté a whole peeled garlic clove until golden.
Add the tomato passata, basil leaves, a pinch of salt, and a bit of black pepper. Bring to a gentle boil, then lower the heat and let it simmer for about 15 minutes, stirring occasionally.
Remove the garlic clove when the sauce is ready — you’ll be left with a rich, flavorful tomato and basil sauce.
Step 3) - Bring a large pot of salted water to a boil. Add the gnocchi in small batches. When they float to the surface, they’re done!
Step 4) - Use a slotted spoon to remove the gnocchi as soon as they float. Add them directly into the pan with the tomato sauce.
Stir in half of the mozzarella cubes and mix gently with the heat off.
Step 5) - Grease a baking dish with a little olive oil. Transfer the sauced gnocchi into it, then top with the remaining mozzarella cubes, plenty of grated Parmigiano Reggiano, and a few fresh basil leaves.
Bake in a preheated static oven at the highest temperature (around 250°C / 480°F) for about 5 to 10 minutes, until the mozzarella melts.
For a crispy, golden crust, switch on the broil (grill) function for the last 3–4 minutes.
Serve your Gnocchi alla Sorrentina (Baked Gnocchi with Tomato and Mozzarella) hot and bubbling straight from the oven — pure Italian comfort food that everyone will love!
More Italian Gocchi Recipes You'll Love
- Spinach and Ricotta Gnudi recipe
- Potato Gnocchi with Arugula Pesto and Gorgonzola Cheese
- Easy Homemade Ricotta Gnocchi Recipe
- How to make Gnocchi alla Romana
- Traditional Pasta alla Sorrentina Recipe
Storage
Gnocchi alla Sorrentina is best enjoyed fresh out of the oven, hot and cheesy. However, you can easily store leftovers for later.
- In the refrigerator:Let the baked gnocchi cool completely, then cover the baking dish tightly with plastic wrap or transfer to an airtight container. Store in the fridge for up to 2 days.When ready to eat, reheat in the oven at 180°C (350°F) for about 10 minutes, or just until the cheese is melted again. You can also reheat individual portions in the microwave.
- In the freezer:You can freeze uncooked gnocchi alla sorrentina before baking. Assemble the dish in a freezer-safe container, cover well, and freeze for up to 2 months.When you’re ready to cook it, bake straight from frozen at 200°C (400°F) for about 25–30 minutes, until hot and bubbling.
Avoid freezing gnocchi that have already been baked, as the texture of the mozzarella and sauce can change once thawed.
Tips
The Mozzarella
For authentic flavor, always use fresh, high-quality mozzarella. You can choose mozzarella fiordilatte or mozzarella di bufala, depending on your taste. Small mozzarella balls (ciliegine or ovoline) also work perfectly — you can use them whole without cutting.
Avoid pre-grated mozzarella or packaged mozzarella substitutes. They won’t melt properly and can affect both flavor and texture.
Be sure to drain the mozzarella very well and pat it dry to remove as much whey as possible. Excess moisture can leak during baking and ruin the beautiful golden crust of your baked gnocchi.
The Tomato Sauce
For this recipe, we used tomato passata, one of the most common bases in Italian cooking. You can also use crushed peeled tomatoes or tomato pulp for a chunkier texture.
In summer, this dish is a delicious way to use fresh, ripe tomatoes, which are naturally sweet and flavorful. You can even add a few whole cherry tomatoes at the end as a garnish, together with fresh basil leaves, for a burst of color and freshness.
The Tradition of the Pignatiello – The Terracotta Pot
According to Neapolitan tradition, Gnocchi alla Sorrentina are baked and served in an earthenware pot called “pignatiello” in the local dialect.
The seasoned gnocchi are transferred into this terracotta dish before baking. Terracotta distributes heat evenly and keeps the food warm for a long time — plus, it looks beautiful when served directly at the table.
For a charming touch, use individual terracotta ramekins to bake and serve single portions. It’s a lovely and authentic idea for dinners with friends — from the oven straight to the table!
History
Gnocchi alla Sorrentina is an ancient Italian dish that dates back to the 16th century, around the time potatoes were first brought to Europe from the Americas.
The recipe was born in Sorrento, in the region of Campania, by combining soft potato gnocchi with the most iconic Neapolitan ingredients: tomato, mozzarella, and basil. These Mediterranean staples are the heart of many famous dishes from southern Italy.
According to legend, potato gnocchi themselves originated in Campania. One tale tells of a gluttonous abbot who loved gnocchi so much that he choked while eating them, giving rise to their local nickname “strangulaprievete” — meaning “priest stranglers.”
Interestingly, the term may have even older roots, deriving from the ancient Greek words “strongulos” and “preptos”, referring to something round, like a dumpling.
FAQs
Sorrentina sauce is a simple and flavorful Italian tomato sauce made with tomato passata, extra virgin olive oil, garlic, fresh basil, salt, and black pepper. It’s the perfect base for baked dishes like Gnocchi alla Sorrentina, where it’s combined with melted mozzarella and Parmigiano cheese.
Gnocchi are soft Italian dumplings usually made with potatoes, flour, and egg.
Gnocchi alla Sorrentina, on the other hand, is a baked dish from Sorrento (Campania) where the gnocchi are coated in tomato sauce, mixed with mozzarella and Parmigiano, and baked until golden and bubbling.
The most common mistakes are:
Using watery mozzarella that makes the dish soggy — always drain it well.
Overcooking the gnocchi, which can make them mushy.
Using too much sauce, which prevents the gratin from forming.
Not baking at a high enough temperature — you need a hot oven to get that perfect cheesy crust.
Recipe Card
Gnocchi alla Sorrentina (Baked Gnocchi with Tomato & Mozzarella)
Ingredients
For Homemade Gnocchi
- 500 g potatoes - 1.1 pound
- 150 g all-purpose flour - 1 cup
- 1 medium egg
- ½ teaspoon salt
For the Sorrentina Sauce
- 500 ml tomato passata (strained tomatoes) - ~2 cups
- 225 g mozzarella - 8 oz
- 50 g grated Parmigiano Reggiano cheese - ~½ cup
- 1 clove garlic
- 4 tablespoons extra virgin olive oil
- 10 leaves fresh basil
- salt - to taste
- ground black pepper - to taste
Instructions
For the Gnocchi Recipe
- Boil potatoes in a large pot with plenty of water. Occasionally, feel with a fork to check cooking time. This takes 20 to 40 minutes, depending on the size of the potatoes.
- When they are cooked, drain them and remove the skin. Then mash the potatoes with a potato masher.
- Separately, beat the egg in a bowl with a fork. Then add the flour to the potatoes, salt and finally add 2 tablespoons of the beaten egg.
- Mix the ingredients with your hands for a few minutes. The dough should be soft but firm. Make a ball and flour it.
- Cut a piece of dough, about the size of a tennis ball. Place it on the pastry board and, with the help of your hands, make a roll of dough about one finger thick.
- Cut the roll every 2 cm (about 1 inch), so that you get small cylinders. Now you can use a gnocchi board previously floured: slide your little gnocchi over the gnocchi board by pressing lightly with your thumb in the middle.
- Let the gnocchi rest at room temperature for about 20 minutes before cooking them.
- Cut the mozzarella into cubes. You'll use them at the end to dress the Gnocchi alla Sorrentina. Drain the mozzarella in a colander to remove as much water as possible.
For Gnocchi alla Sorrentina Recipe
- In a non-stick saucepan, sauté the garlic in extra virgin olive oil, peeled and whole.
- Add the tomato passata, basil, a little salt and some ground black pepper. Bring the sauce to a boil, then lower the heat to low and keep cooking for 15 minutes, stirring occasionally. Cover with a lid. Be careful to remove the garlic clove before using this flavorful tomato sauce.
- You need to cook the gnocchi. Fill a large pot with water and bring to a boil. When it boils add the coarse salt. Pour in the gnocchi a few at a time. When the gnocchi come to the surface, it means they are cooked.
- Drain them with a slotted spoon when they float.
- Pour the gnocchi directly into the pan with the tomato sauce. Add half of the mozzarella cubes. Stir gently with the heat off.
- Transfer the gnocchi dressed with the tomato sauce to a baking dish, greased with a little oil. Add the remaining mozzarella cut into cubes on top. Sprinkle the top with plenty of grated Parmigiano cheese and a few basil leaves.
- Bake Gnocchi alla Sorrentina in a static oven, preheated to the highest temperature, for about 5-10 minutes, until the mozzarella has softened.
- You can even turn on the grill function for 3-4 minutes to get a crispy crust on the surface. Serve Gnocchi alla Sorrentina hot and steaming!
Boaz says
It tasted amazing! As suggested in the recipe, I added some eggplant cubes to add more substance to the dish. The end result was very similar to parmigiana di melanzane but a little less cheesy and more filling - a good balance in my opinion. I think this is a keeper!
Silvana Nava says
Thank you so much for your appreciation!