Gnocchi alla Sorrentina

An Italian dish of light & fluffy gnocchi that’s been simmering in a simple tomato sauce with fresh basil and plenty of mozzarella, Gnocchi alla Sorrentina — also known as Gnocchi Sorrento — was born in the coastal town of Sorrento, a port town on the famed Amalfi Coast.

Gnocchi alla Sorrentina Ingredients

Like all Italian recipes, the focus is on quality, simple, and fresh ingredients. You won’t need much to make this dish sing.

Gnocchi: You can either make a fresh batch of gnocchi (here’s my homemade fresh gnocchi recipe for that!), or pick up some fresh gnocchi from the store. I prefer the De Cecco Potato Gnocchi if I’m going store-bought.

Whole plum tomatoes: Preferably San Marzano.

Fresh mozzarella: I use about 8 ounces for 1 lb of gnocchi.

Onions and garlic: For flavor.

Red pepper flakes: For a little spice.

Salt & pepper: To taste.

Fresh basil: Both for the sauce and to top at the end.

How to Make Gnocchi alla Sorrentina

Here’s how to make this simple dish.

Step 1: Prep your ingredients.

If you’re making your own gnocchi, get that done first and then let the gnocchi rest for about 30 minutes.

In the meantime, get a pot of water on the stove to start to boil. Chop your onions and garlic, and pour the whole tomatoes into a bowl, using your hands to smoosh each tomato to break it up.

Preheat the oven to 420 at this time.

Step 2: Cook the sauce.

Using a large skillet that can be transferred into the oven, add a bit of olive oil over medium heat. Once warm, add the onions and a pinch of salt. Cook until they soften, then add the garlic and cook for about 1 minute.

Pour in the tomatoes, along with a pinch of red pepper flakes and a bit more salt and pepper (to taste).

Let the sauce simmer for about 10 minutes.

Step 3: Add the mozzarella and basil.

Tear off about half of the 8 oz of mozzarella and add it to the sauce along with the basil. Stir and let cook while you pour the gnocchi into the boiling water.

Step 4: Add the gnocchi to the sauce.

Once the gnocchi float (this only takes about 2 mins), use a slotted spoon to add the gnocchi directly into the sauce. Depending on the consistency, you can add a but more pasta water to the sauce (but usually enough comes over when you’re adding the gnocchi).

Stir everything together.

Step 5: Add more mozzarella and bake.

Top with the rest of the mozzarella, and then bake in the preheated oven for 20-25 minutes, or until the cheese is melted.