Gnocchi alla Sorrentina is the ultimate comforting, flavorful dish: pillowy potato gnocchi tossed in a bright tomato sauce, studded with mozzarella, and baked until bubbling and golden.
Soft potato gnocchi coated in a simple tomato sauce, topped with plenty of fresh mozzarella and Parmigiano, then baked to achieve a caramelized, cheesy crust—this is an easy crowd-pleaser that feels like a warm hug on a plate.
Gnocchi alla Sorrentina is a classic Italian baked gnocchi dish named for Sorrento, on Italy’s scenic southern coast. Its familiar trio of tomato, mozzarella and basil mirrors the flavors of pizza Margherita, making it a beloved favorite at family meals and in restaurants across Italy and beyond.
While many traditional recipes call for homemade gnocchi, good-quality store-bought potato gnocchi work perfectly and make this recipe quick and accessible for busy weeknights. The key is to be gentle when combining the gnocchi with the sauce and cheeses, and to bake until the top is nicely browned and bubbling for the best contrast of textures.
Why you’ll love this recipe
- Made with just a few staples—gnocchi, canned tomatoes, fresh basil, and cheeses—this recipe is simple yet satisfying.
- Quick to prepare when using store-bought gnocchi; the sauce is straightforward and forgiving.
- Melty, pull-apart mozzarella gives the dish its signature stringy, comforting texture.
- Appeals to kids and adults alike: mild and cheesy for children, flavorful enough for grown-ups.
A brief note on history
The precise origins of Gnocchi alla Sorrentina are not fully documented, but the dish combines ingredients—potatoes, tomatoes, mozzarella, and basil—that became central to Italian cooking after the introduction of New World crops. The final presentation reflects the simple, fresh flavors of southern Italian cuisine.
For exact ingredient quantities and step-by-step instructions, see the recipe card below.
Ingredients
- Extra virgin olive oil – adds richness and flavor to the sauce.
- Fresh garlic – finely chopped; avoid browning so the sauce stays bright.
- Canned whole peeled tomatoes – pureed or crushed for a smooth, fresh tomato sauce.
- Fresh basil leaves – essential for the characteristic aroma and flavor.
- Mozzarella cheese – fresh or low-moisture mozzarella cut into cubes for melting.
- Parmigiano Reggiano (Parmesan) – freshly grated to add savory depth.
- Potato gnocchi – choose a good-quality store-bought brand or use homemade gnocchi.
Tip: Whole canned tomatoes generally give better flavor than pre-diced tins. Purée for a smooth sauce with a blender or crush by hand for a chunkier texture.
Instructions
Preheat the oven to 350ºF (180ºC). Cut the mozzarella into cubes and set aside.
In a large, ovenproof skillet or saucepan, heat the olive oil over medium heat. Add the chopped garlic and cook briefly until fragrant—do not let it brown.
Add the pureed or crushed tomatoes and the basil leaves. Stir, then bring to a gentle simmer and cook 15–20 minutes until the sauce thickens slightly. Season with salt to taste.
While the sauce simmers, bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions; they are done when they float to the surface. Scoop them out with a slotted spoon, drain briefly, and add them to the sauce.
Gently fold in about three quarters of the mozzarella and Parmigiano so the gnocchi are coated but remain intact.
If you used an ovenproof skillet, sprinkle the remaining cheeses on top. Otherwise transfer the gnocchi and sauce to a large ovenproof baking dish and top with the reserved mozzarella and Parmigiano.
Bake for 10–15 minutes in the preheated oven until the top is golden-brown and bubbling. Serve hot, garnished with extra basil if desired.
Note: Cooking the sauce in a large ovenproof skillet lets you finish the dish in the same pan. If you don’t have one, transfer everything to an ovenproof baking dish before baking.
Substitutions
- Mozzarella balls can be used instead of cutting a block into cubes.
- Swap whole peeled canned tomatoes with canned cherry tomatoes if preferred.
- Replace Parmigiano Reggiano with Pecorino Romano for a slightly saltier, tangier finish.
Variations
- Add red pepper flakes for a spicy version.
- Use parsley or a mix of herbs instead of basil for a different herb profile.
- Try other melting cheeses—fontina, provolone, or taleggio—to change the flavor and texture.
Storage
Tomato sauce can be made ahead and refrigerated for up to 3 days. Combine with cooked gnocchi and finish the recipe when ready. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in the microwave or oven until warmed through.
Top tips
- Choose good-quality gnocchi—check the ingredient list for potatoes, flour, eggs, and salt.
- Be gentle when stirring the gnocchi with sauce; they can break if handled too roughly.
- Bake until the cheese surface is nicely caramelized—this adds a delicious flavor contrast to the saucy interior.
FAQ
Serving Suggestions
Gnocchi alla Sorrentina is typically served as a first course in Italy, followed by a protein-based second course. Complement it with a crisp green salad or roasted vegetables, and crusty bread for mopping up the sauce.
Gnocchi alla Sorrentina Recipe
Tender potato gnocchi in a vibrant tomato sauce with melted mozzarella and Parmigiano, baked until golden.
Equipment
- 1 large ovenproof skillet or a large ovenproof baking dish
Ingredients
- ¼ cup extra virgin olive oil
- 1 clove garlic, finely chopped
- 28 ounces (800 g) canned whole peeled tomatoes, pureed or crushed
- 10 fresh basil leaves
- 1 teaspoon salt, plus extra for boiling gnocchi
- 12 ounces (340 g) mozzarella, cubed
- 2 ounces (60 g) grated Parmigiano Reggiano
- 2 pounds (1 kg) potato gnocchi
Instructions
- Preheat oven to 350ºF (180ºC). Cut mozzarella into cubes.
- Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant without browning.
- Add pureed or crushed tomatoes and basil. Bring to a gentle simmer and cook 15–20 minutes until slightly thickened. Season to taste with salt.
- While the sauce cooks, bring a large pot of salted water to a boil. Cook gnocchi until they float to the surface; scoop with a slotted spoon and add to the sauce.
- Gently fold in about three quarters of the mozzarella and Parmigiano so the gnocchi are coated.
- If using an ovenproof skillet, top with the remaining cheeses. Otherwise transfer to a baking dish and scatter the reserved cheeses on top.
- Bake 10–15 minutes until the top is golden and bubbling. Serve hot, garnished with extra basil if desired.
Notes
- Fresh or low-moisture mozzarella both work well.
- Pecorino Romano may be used instead of Parmigiano Reggiano for a saltier note.
- Use good-quality gnocchi; check ingredient lists or make your own if preferred.
Nutritional Estimate Per Serving (approx.)
Calories: 537 kcal | Carbohydrates: 61 g | Protein: 21 g | Fat: 24 g
Nutritional information is an estimate and will vary based on ingredients and brands used.