Gnocchi alla Sorrentina

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Gnocchi alla sorrentina is a baked pasta dish from Sorrento, on the Campanian coast south of Naples, the same region that gives us the classic Sorrentine lemon dome cake. The method is simple: gnocchi are tossed in a short tomato sauce, transferred to a baking dish, buried under torn mozzarella, and finished under a hot oven until the cheese pulls and the edges char slightly.

What makes it work is the contrast between the soft, yielding gnocchi and the slightly caramelized, stringy mozzarella on top. The tomato sauce needs to be concentrated enough to hold its own after baking without turning the gnocchi soggy.

I use store-bought gnocchi on weeknights, and nobody has complained. If you want to make your own, the recipe supports it, but the sauce and the bake are where the dish lives.

One note on mozzarella: use fior di latte (cow’s milk) rather than buffalo if the gnocchi are going straight into the oven. Buffalo mozzarella releases more water and can make the sauce thin.

Why You’ll Love This Recipe

• Pulls from pantry staples with one fresh ingredient
• Oven does the final work, freeing your hands
• Stretchy, bubbling cheese in every forkful
• Reliable weeknight dinner for four in 40 minutes

Ingredient Notes

• Potato gnocchi: Store-bought fresh gnocchi (500 g pack) works well here. If using homemade, chill them for 30 minutes before boiling so they hold their shape.
• San Marzano tomatoes: Canned whole San Marzanos give the cleanest, slightly sweet sauce. Crush them by hand before adding. Regular canned plum tomatoes are a fair substitute.
• Fior di latte mozzarella: Fior di latte (cow’s milk) melts tighter and releases less water than buffalo mozzarella, which matters in a hot oven. Slice and pat dry before using.
• Parmigiano-Reggiano: Grated over the top before baking, it forms a lightly browned crust. Pecorino Romano adds more sharpness if that’s what you have.
• Fresh basil: Add half the basil to the sauce while it simmers and the rest right before serving. Cooking basil too long strips its fragrance.
• Garlic: Two cloves, sliced thin and cooked in olive oil until pale gold. Remove them before adding the tomatoes if you want a cleaner sauce.

Gnocchi alla Sorrentina

A classic Campanian baked gnocchi dish with tomato sauce, melted mozzarella, and basil, ready in 40 minutes.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 480

Ingredients Method Notes

Ingredients

  

For the tomato sauce

• 3 tbsp extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 400 g canned San Marzano tomatoes (whole, crushed by hand) or good-quality canned plum tomatoes
• 10 fresh basil leaves divided - half for sauce, half for serving
• 1 tsp fine sea salt adjust to taste
• 1/4 tsp black pepper

For the gnocchi and topping

• 500 g fresh potato gnocchi store-bought or homemade
• 250 g fior di latte mozzarella, sliced 5 mm thick and patted dry cow's milk mozzarella preferred over buffalo here
• 40 g Parmigiano-Reggiano, finely grated about 4 tbsp
• 1 tbsp extra-virgin olive oil for drizzling before baking
• 1 tbsp fine sea salt for the pasta water

Method

 

Make the tomato sauce

1. Heat 3 tbsp olive oil in a 10-inch skillet over medium heat. Add the sliced garlic and cook for 2 to 3 minutes until pale gold, stirring often. Do not let it brown.
2. Add the crushed San Marzano tomatoes, 5 basil leaves, salt, and pepper. Stir to combine.
3. Simmer uncovered over medium-low heat for 15 minutes, stirring occasionally, until the sauce thickens and deepens in color. Remove the garlic slices if you prefer a cleaner flavor. Set aside.

Boil the gnocchi

1. Heat the oven to 220 C / 425 F. Bring a large saucepan of water to a rolling boil. Add 1 tbsp salt.
2. Cook the gnocchi in two batches. Drop them into the water and cook until they float to the surface plus 30 seconds more, about 2 minutes total. They should be slightly underdone at this stage.
3. Lift the gnocchi out with a slotted spoon, letting a little starchy water cling to them, and transfer directly into the tomato sauce. Gently toss to coat.

Assemble and bake

1. Transfer the sauced gnocchi to a shallow baking dish (approximately 30 x 20 cm), spreading them in an even layer.
2. Arrange the dried mozzarella slices over the top, covering the gnocchi as evenly as possible.
3. Scatter the grated Parmigiano-Reggiano over the mozzarella. Drizzle with 1 tbsp olive oil.
4. Bake at 220 C / 425 F for 12 to 15 minutes until the cheese is fully melted and bubbling. Switch to broil for the final 2 minutes until the cheese shows light golden spots.
5. Remove from the oven and rest for 3 to 4 minutes. Scatter the remaining fresh basil leaves over the top and serve directly from the baking dish.

Notes

Use fior di latte rather than buffalo mozzarella for a tighter, less watery melt. Pat the slices dry before layering regardless of which you choose.

Tips for Success

• Undercook the gnocchi by 1 minute when boiling – they finish in the oven and will turn mushy if fully cooked first.
• Drain the boiled gnocchi with a slotted spoon directly into the tomato sauce to carry a little starchy water with them.
• Pat the mozzarella slices dry with paper towels before layering – this prevents a watery bake.
• Use a wide, shallow baking dish so the gnocchi form a single layer and the cheese covers them evenly.
• Switch the oven to broil for the final 2 minutes to get browned, blistered cheese rather than just melted.

Variations

• Add 100 g of crumbled Italian sausage to the tomato sauce for a heartier, meat-forward version.
• Stir 2 tablespoons of basil pesto into the sauce before baking for a sharper, herb-forward finish.
• Use smoked fior di latte (mozzarella affumicata) instead of plain for a subtle wood-smoke layer.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. The gnocchi will firm up slightly as they absorb sauce overnight, which is not a bad thing.

To reheat, spoon the gnocchi into an oven-safe dish, cover with foil, and warm at 180 C / 355 F for 12 to 15 minutes until heated through. Remove the foil for the last 3 minutes to re-melt the cheese.

Freezing is possible but not ideal. The gnocchi texture softens noticeably after thawing. If you do freeze, store portions in a single layer and reheat from frozen at 180 C / 355 F covered for 20 minutes.

Serving Suggestions

Gnocchi alla sorrentina is a complete primo on its own. In a traditional Campanian meal, it would be followed by a secondi of grilled fish or roasted chicken, but serving it as a main with bread on the side works just as well.

A simple green salad dressed with lemon and olive oil balances the richness of the baked cheese. Bitter greens like radicchio or arugula cut through the sauce particularly well.

For drinks, a crisp white from Campania – Falanghina or Greco di Tufo – pairs cleanly with the tomato acidity. A light Aglianico works if you prefer red.

FAQ

Why is my gnocchi alla sorrentina watery after baking?

The most common cause is wet mozzarella. Pat the slices dry before layering, and use fior di latte rather than buffalo mozzarella, which releases significantly more water in a hot oven. Also make sure your tomato sauce is reduced and not too loose before you transfer the gnocchi.

Can I use ricotta instead of mozzarella in gnocchi alla sorrentina?

Ricotta won’t give you the pulled, stringy cheese layer that defines the dish. You can dot a few spoonfuls over the top alongside mozzarella for extra creaminess, but it shouldn’t replace the mozzarella entirely.

How do I know when the gnocchi alla sorrentina is ready to come out of the oven?

The cheese should be fully melted, bubbling at the edges, and showing light golden spots on top. The tomato sauce will be visibly thickened and pulling away slightly from the sides of the dish.

Can I assemble gnocchi alla sorrentina ahead and bake it later?

Yes. Assemble the dish up to the point of adding the mozzarella, cover tightly, and refrigerate for up to 8 hours. Add the cheese just before baking and add 5 extra minutes to the bake time since the dish starts cold.

Is gnocchi alla sorrentina the same as pasta al forno?

They share the same baked-in-sauce technique, but gnocchi alla sorrentina is specific to potato gnocchi, a short San Marzano tomato sauce, and mozzarella. Pasta al forno is a broader category that covers many pasta shapes, richer meat sauces, and often bechamel, as in baked lasagne with ragù and béchamel.

Is gnocchi alla sorrentina vegetarian?

Yes, the dish contains no meat. Standard store-bought gnocchi are made from potato, flour, and egg, so the recipe is vegetarian as written. Check your Parmigiano-Reggiano if you need strict vegetarian rennet – some brands use animal rennet.