🇮🇹 Italy · Food
Gnocchi alla Sorrentina
By eatmundo · July 7, 2026
A classic Neapolitan dish, Gnocchi alla Sorrentina features tender potato gnocchi baked in a rich tomato sauce with fresh basil, topped with melted mozzarella and grated Parmesan cheese. It's a comforting and flavorful meal, perfect for sharing.
Ingredients
check them off as you prepareHow to Make It
- 1
To make the gnocchi, boil 1 kg of potatoes in their skins until very tender, about 25-30 minutes. Peel them while still hot and pass them through a potato ricer onto a clean work surface. Allow to cool for 5-10 minutes to release steam.
- 2
Once cooled, sprinkle 250 g of all-purpose flour over the riced potatoes, add 1 large egg and 1 teaspoon of salt. Gently bring the ingredients together with your hands to form a soft, pliable dough. Be careful not to overwork the dough, as this can make the gnocchi tough.
- 3
Divide the dough into several portions. Roll each portion into long ropes, about 2 cm in diameter. Cut the ropes into 2 cm pieces, then gently roll each piece over the tines of a fork or a gnocchi board to create ridges that will hold the sauce.
- 4
For the sauce, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds – don't let the garlic brown. Pour in an 800 g can of crushed San Marzano tomatoes, season with salt and black pepper to taste, and simmer for 15-20 minutes, allowing the sauce to thicken slightly.
- 5
Bring a large pot of salted water to a rolling boil. Add the gnocchi in batches and cook until they float to the surface, about 1-2 minutes. This is your sign they're perfectly cooked. Remove them with a slotted spoon and transfer directly to the simmering tomato sauce, tossing gently to coat.
- 6
Preheat your oven to 200°C (400°F). Transfer the sauced gnocchi to a 20x30 cm baking dish. Tear 250 g of fresh mozzarella into small pieces and scatter evenly over the gnocchi. Sprinkle with 50 g of grated Parmesan cheese and a handful of fresh basil leaves.
- 7
Bake for 15-20 minutes, or until the mozzarella is melted, bubbly, and slightly golden on top. The aroma will fill your kitchen! Let it rest for a few minutes before serving hot, garnished with extra fresh basil.
Frequently Asked Questions
What kind of potatoes are best for gnocchi?+
Starchy potatoes like Russet or Idaho (in the US) or old-season potatoes (in Italy) are ideal. Their lower moisture content absorbs less flour, resulting in lighter, fluffier gnocchi.
How do I know when the gnocchi are cooked?+
Gnocchi are cooked when they float to the surface of the boiling water. Once they float, let them cook for another 10-15 seconds, then remove them promptly with a slotted spoon to prevent overcooking.
Can I prepare Gnocchi alla Sorrentina ahead of time?+
Yes, you can assemble the dish completely and refrigerate it for up to 24 hours before baking. For best results, allow it to come to room temperature for 30 minutes before baking, and you might need to add a few extra minutes to the baking time.
What type of mozzarella should I use for this dish?+
For authentic results, use fresh mozzarella (mozzarella fiordilatte) that you tear into pieces. Its moisture content melts beautifully and creates that classic stringy, delicious texture. Avoid low-moisture shredded mozzarella if possible.
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