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Gnocchi Alla Sorrentina in a cast iron skillet with fresh basil and a glass of wine on the side

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



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


Start by making the tomato sauce: 

  1. 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.
  2. 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:

  1. Drain the Fior Di Latte mozzarella and pat it dry with kitchen paper, pressing gently to squeeze as much water out as possible. 
  2. Break the mozzarella into small 1-inch (2.5 cm) pieces, placing them in a bowl. Set aside.

Assemble the Gnocchi Alla Sorrentina:

  1. Preheat the oven to 480°F (240°C). 
  2. 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.
  3.  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).
  4. Top with the rest of the mozzarella and grated Parmigiano.
  5. Bake for 10-15 minutes, until bubbly and golden brown on top and around the edges. 
  6. 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

  1. 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.
  2. Choosing a good quality Italian Mozzarella makes all the difference in the final dish. Mozzarella is a great option, as is Mozzarella di Buffala.
  3. Carefully patting the Mozzarella dry is important to avoid releasing too much water during baking.
  4. 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.
  • Author: Ninon Michels
  • Prep Time: 25
  • Cook Time: 15
  • Category: Main Course
  • Method: Oven Baked
  • Cuisine: Italian
  • Diet: Vegetarian


  • 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