Gnocchi alla Sorrentina is a classic Italian comfort dish featuring pillowy potato gnocchi baked in a rich tomato sauce with bubbling mozzarella and fresh basil.
This recipe is one of my favourite comfort foods: light, soft gnocchi baked in a bright tomato sauce with creamy mozzarella and aromatic basil. It’s simple yet deeply satisfying.
The dish originates from Sorrento, Italy (hence the name “alla Sorrentina”), a coastal town near the Amalfi Coast and Naples.
For the best result make gnocchi from scratch when you can — homemade potato gnocchi are worth the extra effort — but good-quality store-bought gnocchi work well for busy weeknights.
Use the best ingredients you can find for a clean, authentic flavour. Buon appetito!
Ingredients you need
The ingredients are everyday staples; a few tips about quality and handling will improve the final dish.
- Gnocchi – Homemade potato gnocchi give the best texture, but choose a good-quality store brand if short on time.
- Tomatoes – Canned pomodorini (cherry tomatoes) add sweetness and color. Crushed tomatoes or passata also work if they are good quality. Fresh ripe tomatoes are excellent in season.
- Garlic – Use fresh garlic for the best aroma and flavour.
- Mozzarella – Use fresh mozzarella balls, not pre-grated. Pat them dry before using to prevent excess moisture while baking.
- Basil – Fresh basil is essential; avoid dried for this dish.
Visual walk-through of the recipe
If you want to make gnocchi from scratch, follow a step-by-step guide; otherwise use store-bought.
To make the sauce, gently sauté chopped garlic in olive oil in a large skillet until fragrant.
Add canned pomodorini with a good pinch of salt and simmer for about 10 minutes, breaking the tomatoes so they burst and form a saucy consistency. Stir in half the mozzarella and some torn basil.
Meanwhile, bring a large pot of salted water to a boil and cook the gnocchi until they rise to the surface, which indicates they’re done.
Use a slotted spoon to transfer the cooked gnocchi into the tomato sauce and toss gently to coat. If your skillet is not oven-proof, move the sauced gnocchi into an oven-safe baking dish.
Top with the remaining mozzarella and bake at a high temperature for about 20 minutes, until the cheese is melted, bubbling and lightly golden.
Top tips and recipe FAQs
- Gnocchi – Homemade gnocchi result in the lightest texture. If using store-bought, choose a reputable brand.
- Tomatoes – Use high-quality canned tomatoes to avoid an overly acidic sauce. Pomodorini are ideal for sweetness and appearance.
- Baking – Preheat the oven and use a high temperature so the mozzarella melts quickly without drying out the gnocchi.
Yes. You can make the sauce ahead and refrigerate it. Reheat the sauce when ready, then add the gnocchi and bake.
Yes. Leftover gnocchi alla Sorrentina freezes well. Thaw 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
If you’ve tried this Gnocchi alla Sorrentina or any other recipe here, please share your experience in the comments — I love hearing from readers.
Step By Step Photos Above
Most recipes include step-by-step photos, helpful tips and sometimes video.
Gnocchi alla Sorrentina
By Emily
Ingredients
- 1 lb (500g) potato gnocchi
- 28 oz (800g) canned pomodorini or crushed tomatoes
- 2 garlic cloves, finely chopped
- 1 large handful fresh basil
- 8.8 oz (250g) mozzarella, roughly torn
- 1 tbsp olive oil
- Salt and pepper, to season
Instructions
- If making your own gnocchi, follow a step-by-step guide, otherwise use store-bought.
- Preheat the oven to 430°F / 220°C.
- Heat the olive oil in a large skillet, add the garlic and sauté 1–2 minutes until fragrant but not browned.
- Add the canned pomodorini with salt and pepper; simmer 10 minutes, breaking the tomatoes so they burst. Stir in half the mozzarella and the basil.
- Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface.
- Use a slotted spoon to transfer the gnocchi to the sauce and toss to coat. If needed, move to an oven-proof dish.
- Top with the remaining mozzarella and bake 20 minutes until the cheese is melted, bubbling and golden.
Notes
- Gnocchi – Homemade gnocchi give the best texture; follow a reliable guide if you have time.
- Tomatoes – Use high-quality canned tomatoes to avoid an overly acidic sauce; pomodorini work particularly well.
- Baking – Preheat the oven and use high heat so the mozzarella melts quickly without drying the gnocchi.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- For canned tomatoes I prefer high-quality brands for best flavour.
- All vegetables are medium-sized unless noted.
- Recipes are tested using a fan (convection) oven.
- Nutrition information is an approximation.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.