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PREP : 25 MIN | COOK: 15 MIN | TOTAL : 40 MIN | SERVE : 6
Gnocchi Alla Sorrentina is the ultimate comfort dish that can be enjoyed all year long. This delicacy from Campania, Italy, is made with soft, pillowy gnocchi, a bubbling basil tomato sauce, and lots of melted cheese (namely mozzarella and Parmigiano Reggiano!). So easy to make, it will be sitting on your table before you know it… and requires only 7 simple ingredients. These gnocchi are also the perfect ally for Tuscan red wines such as Chianti Classico or Brunello di Montalcino!
What is Gnocchi Alla Sorrentina?
Gnocchi alla Sorrentina is a traditional Italian dish from Sorrento, a coastal town near Naples in Campania, Italy. This is a baked recipe made with fresh, pillowy gnocchi, a fragrant tomato sauce, mozzarella cheese, and fresh basil.
Why you should try this recipe
- Easy baked gnocchi dish – made with only 7 ingredients and requires no complicated cooking techniques, so you can make it successfully every time! For pasta-making fans, you can even make the gnocchi from scratch following my Homemade Ricotta Gnocchi recipe!
- All-season friendly – this recipe uses canned crushed tomatoes to make the Alla Sorrentina sauce and can therefore be enjoyed all year long. An Italian summer breeze in your kitchen whenever you need it! For an all-in Italian meal, serve alongside Peach Caprese Salad with Burrata and Pesto Salad Dressing and my Almond Flour Chocolate Cake for dessert.
- Wine pairing-friendly – while I love pairing this recipe with red Tuscan wines, it can be paired with crisp whites (see recommendations below in this post)!
The 7 ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Fresh gnocchi – make sure to choose good quality Italian gnocchi for the best results. To make them from scratch, check out my Homemade Ricotta Gnocchi recipe.
- Crushed canned tomatoes – I love the ones from the Italian brand Mutti (affiliate link).
- Mozzarella cheese – the traditional Italian version is made with Fior di Latte Mozzarella, a local type of Mozzarella from Campania made from cow’s milk instead of buffalo. However, Mozzarella di Buffala will work perfectly too. Just make sure to choose a good quality Mozzarella, and you’ll be good to go!
- Parmigiano Reggiano – I find the final dish tastier with aged Parmigiano Reggiano, but the choice in yours!
- Fresh basil – flavors the tomato sauce with its delicate peppery, anise notes.
- Garlic – adds depth and savoriness to the sauce.
- Extra-virgin olive oil – brings lusciousness to the sauce, and helps fix the flavors of this dish.
How to make Gnocchi Alla Sorrentina – Step-By-Step Method
Start by preparing the tomato sauce:
- In an oven-proof skillet, heat extra virgin olive oil and grated garlic over medium heat until the garlic is fragrant (but not brown). Add torn basil leaves, and stir for 10 seconds.
- Add the crushed tomatoes and salt, and cook over medium heat for 15 minutes (the sauce should be simmering).
Note: if you do not own an oven-proof skillet, make the sauce in a large saucepan, then transfer it to a baking dish.
Meanwhile, prepare the mozzarella:
- Drain the Fior Di Latte mozzarella and pat it dry with kitchen paper, pressing gently to squeeze as much water out as possible.
- Break the mozzarella into small 1-inch (2.5 cm) pieces (they will melt more easily). Set aside.
Assemble the Gnocchi Alla Sorrentina:
- Preheat the oven to 480°F (240°C).
- If you have not been using an oven-safe cast iron skillet to cook the tomato sauce, transfer it to a baking dish.
- Bring a large pot of well-salted water to a boil. Add the gnocchi, cook for 30 seconds, then immediately remove from the pot using a slotted spoon and transfer directly to the tomato sauce.
- Add ½ of the mozzarella Fior Di Latte pieces and ½ of the grated Parmigiano Reggiano and stir well to coat (the cheeses should start to melt).
Note: Removing the gnocchi before they float to the surface ensures they will not be mushy and overcooked after baking.
- Top with the rest of the mozzarella and grated Parmigiano.
- Bake for 10-15 minutes, until bubbly and golden brown on top and around the edges.
- Top with a generous handful of fresh basil leaves and enjoy immediately with a glass of your favorite red Tuscan wine (see wine recommendations below in this post)!
Nim Keys – Useful Tips
- Using an oven-safe cast iron skillet to cook the tomato sauce is super convenient, as it uses the same dish to cook the tomato sauce and the final dish. However, it you do not have one, cook the tomato sauce in a large saucepan and transfer it to a baking dish.
- Choosing a good quality Italian Mozzarella makes all the difference in the final dish. Mozzarella is a great option, as is Mozzarella di Buffala.
- Carefully patting the Mozzarella dry is important to avoid releasing too much water during baking.
- Cooking the gnocchi for only 30 seconds and removing them from the pot before they float to the surface ensures that the gnocchi will not be mushy and overcooked after baking.
Wine Pairing for Gnocchi Alla Sorrentina🍷
The Match
Gnocchi Alla Sorrentina is a versatile dish and can be paired with both red or white wines! Of course, I went with Italian wines for the pairing.
RED WINE SUGGESTIONS
I love serving this dish with red Tuscan wines, mainly made from Sangiovese. Their vibrant acidity makes it the ideal candidate to match the tartness of crushed tomatoes, while its medium-to-full body compliments the weight of creamy cheese and extra-virgin olive oil and the sweetness of cooked garlic.
WHITE WINE SUGGESTION
White wine afficionado? Give Verdicchio a chance! This underrated, wonderful variety from the Marche region is known for its freshness, with crisp green apple and hints of fresh blossom. A must-try!
FAQ
For a delicious Italian meal, you can accompany these gnocchi with Peach Caprese Salad with Burrata and Pesto Salad Dressing as a starter and Torta Caprese for dessert.
Cover the gnocchi with cling film or store in an airtight container in the fridge for up to 3 days.
Yes! Just replace the cheeses with the same quantity of “vegan mozza” and grated vegan cheese. You can also skip the cheese altogether!
Other delicious Italian-Inspired Recipes
Recipe
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Gnocchi Alla Sorrentina (Tomato Mozzarella Baked Gnocchi)
Gnocchi Alla Sorrentina is the ultimate comfort dish that can be enjoyed all year long. This delicacy from Campania, Italy, is made with soft, pillowy gnocchi, a bubbling garlicky basil tomato sauce, and lots of melted cheese (namely mozzarella and Parmigiano Reggiano!). So easy to make, it will be sitting on your table before you know it… and requires only 7 simple ingredients. These gnocchi are also the perfect ally for Tuscan red wines such as Chianti Classico or Brunello di Montalcino!
- Total Time: 40 minutes
- Yield: 6 1x
Ingredients
4 tablespoons (60 ml) of extra-virgin olive oil
2 medium cloves of garlic, grated or crushed
10 basil leaves
28 ounces (800 g) of canned crushed tomatoes (I love the ones from the Italian brand Mutti)
½ teaspoon of kosher salt
12 ounces (375 g) of Fior Di Latte mozzarella
17 ounces (500 g) of good-quality gnocchi (either homemade or store-bought)
1 cup (100 g) of Parmigiano Reggiano, grated
Instructions
Start by making the tomato sauce:
- In an oven-proof skillet, heat extra-virgin olive oil and grated garlic over medium heat until the garlic is fragrant (but not brown). Add torn basil leaves, and stir for 10 seconds.
- Add the crushed tomatoes and salt, and cook over medium heat for 15 minutes (the sauce should be simmering).
Note: if you do not own an oven-proof skillet, make the sauce in a large saucepan, then transfer it to a baking dish.
Meanwhile, prepare the mozzarella:
- Drain the Fior Di Latte mozzarella and pat it dry with kitchen paper, pressing gently to squeeze as much water out as possible.
- Break the mozzarella into small 1-inch (2.5 cm) pieces, placing them in a bowl. Set aside.
Assemble the Gnocchi Alla Sorrentina:
- Preheat the oven to 480°F (240°C).
- Bring a large pot of well-salted water to a boil. Add the gnocchi, cook for 30 seconds, then immediately remove from the pot using a slotted spoon and transfer directly to the tomato sauce.
- Add ½ of the Fior Di Latte mozzarella pieces and ½ of the grated Parmigiano Reggiano and stir well to coat (the cheeses should start to melt).
- Top with the rest of the mozzarella and grated Parmigiano.
- Bake for 10-15 minutes, until bubbly and golden brown on top and around the edges.
- Top with a generous handful of fresh basil leaves and enjoy immediately with a glass of your favorite red Tuscan wine (see wine recommendations above in this post)!
Nim Keys
- Using an oven-safe cast iron skillet to cook the tomato sauce is super convenient, as it uses the same dish to cook the tomato sauce and final dish. However, it you do not have one, cook the tomato sauce in a large saucepan and transfer it to a baking dish.
- Choosing a good quality Italian Mozzarella makes all the difference in the final dish. Mozzarella is a great option, as is Mozzarella di Buffala.
- Carefully patting the Mozzarella dry is important to avoid releasing too much water during baking.
- Cooking the gnocchi for only 30 seconds and removing them from the pot before they float to the surface ensures that the gnocchi will not be mushy and overcooked after baking.
- Prep Time: 25
- Cook Time: 15
- Category: Main Course
- Method: Oven Baked
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 411
- Sugar: 6.7 g
- Sodium: 1352.6 mg
- Fat: 14.4 g
- Carbohydrates: 45.1 g
- Protein: 28.4 g
- Cholesterol: 24.5 mg
Keywords: Gnocchi Alla Sorretina, baked gnocchi, Italian gnocchi sauce recipe, Alla Sorrentina sauce, easy gnocchi recipe, gnocchi al forno
Oh can’t wait to make this in the fall!
★★★★★
Thanks, Maggie! It really is a perfect fall comfort dish! 🍂
Wow! So easy to make and so tasteful. I will do it again.
★★★★★