I love this dish because it captures the warmth and simplicity of southern Italian cooking. The pillowy gnocchi soak up the tomato sauce beautifully, while the mozzarella melts into creamy pockets of goodness. It’s the kind of recipe that feels both homely and elegant—a meal that never fails to impress, whether I make it for a family dinner or a cozy night in.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I start by preheating the oven to 390°F (200°C). Then, I drain the mozzarella well and cut it into cubes. I place it in a colander in the sink to let any remaining liquid drain completely while I prepare the sauce.
In a large skillet, I heat a drizzle of extra virgin olive oil over medium heat. I finely chop half an onion and sauté it until it turns soft and golden. Next, I pour in the tomato puree, season it with salt, and let it cook gently for about 20 minutes, stirring occasionally to prevent sticking. Once the sauce is ready, I remove it from the heat and stir in the fresh basil leaves, keeping them whole for the best aroma.
While the sauce cooks, I bring a large pot of salted water to a boil. I add the gnocchi and cook them for about 2 minutes, just until they rise to the surface. Then, I use a slotted spoon to transfer them directly into an ovenproof baking dish.
I drizzle the gnocchi with the tomato sauce, then add half of the mozzarella cubes. I fold everything together gently, then repeat with the remaining mozzarella. I’m careful not to overmix so that the mozzarella stays evenly distributed and melts beautifully while baking.
Finally, I sprinkle grated Parmigiano-Reggiano over the top and bake the dish in the preheated oven for 10–15 minutes, until the cheese is golden and bubbling. I serve it hot, garnished with a few fresh basil leaves.
Servings and Timing
This recipe serves 8 people and takes about 10 minutes to prep and 40 minutes to cook, for a total of 50 minutes.
Variations
I sometimes add a pinch of red pepper flakes to the tomato sauce for a subtle heat. For extra richness, I mix in a spoonful of ricotta or a touch of cream to the sauce before baking. When I want a vegetarian twist with more vegetables, I stir in roasted eggplant or zucchini slices. For a lighter version, I use low-moisture mozzarella to prevent excess liquid.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I bake them covered with foil at 350°F (175°C) until warmed through, or heat individual portions in the microwave. I avoid freezing this dish since the mozzarella can become rubbery once thawed.
FAQs
What is gnocchi alla Sorrentina?
It’s a traditional baked Italian dish made with potato gnocchi, tomato sauce, mozzarella, and basil, originating from Sorrento in Campania.
Can I use store-bought gnocchi?
Yes, I often use store-bought gnocchi for convenience—it works perfectly as long as it’s good quality.
Why do I need to drain the mozzarella?
Draining removes excess moisture, preventing the dish from becoming watery while baking.
Can I make the sauce ahead of time?
Absolutely. I often prepare the tomato sauce a day in advance and store it in the fridge until I’m ready to assemble the dish.
How do I know when the gnocchi are cooked?
They’re ready when they float to the surface of the boiling water—this usually takes about 2 minutes.
Can I add meat to the sauce?
Yes, I sometimes add cooked Italian sausage or ground beef for a heartier version.
What kind of tomato puree should I use?
I prefer a smooth, high-quality tomato puree with no added sugar for the best flavor.
Can I substitute Parmigiano-Reggiano?
Yes, Pecorino Romano works well too, though it adds a sharper, saltier flavor.
How do I make this dish lighter?
I use less cheese or replace some mozzarella with low-fat ricotta for a lighter version.
Can I reheat leftovers?
Yes, I reheat them in the oven or microwave until hot. The flavors are often even better the next day.
Conclusion
I love making gnocchi alla Sorrentina because it’s a comforting, crowd-pleasing dish that highlights simple, authentic Italian ingredients. The creamy mozzarella, fresh basil, and rich tomato sauce come together in perfect harmony, coating every soft bite of gnocchi. It’s warm, inviting, and always feels like a little taste of Italy baked right in my kitchen.
A comforting Italian baked dish from Sorrento featuring soft potato gnocchi, rich tomato sauce, melted mozzarella, and fragrant basil. Gnocchi alla Sorrentina is simple, satisfying, and bursting with classic Mediterranean flavor.
Ingredients
800 g (1.76 lbs) potato gnocchi
800 g (3 cups) tomato puree
200 g (1.8 cups) fresh mozzarella, cubed and drained
100 g (0.4 cups) Parmigiano-Reggiano, grated
1/2 onion, finely chopped
1 bunch fresh basil leaves
Extra virgin olive oil
Salt, to taste
Instructions
Preheat the oven to 390°F (200°C). Drain and cube the mozzarella, then place in a colander to remove excess liquid.
In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until soft and golden.
Pour in the tomato puree, season with salt, and simmer gently for 20 minutes, stirring occasionally. Remove from heat and stir in fresh basil leaves.
Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook until they rise to the surface, about 2 minutes. Remove with a slotted spoon and transfer to an ovenproof baking dish.
Pour the tomato sauce over the gnocchi and add half the mozzarella cubes. Gently mix, then top with the remaining mozzarella.
Sprinkle Parmigiano-Reggiano over the top and bake for 10–15 minutes, until the cheese is golden and bubbling.
Serve hot, garnished with fresh basil leaves.
Notes
Use good-quality store-bought gnocchi for convenience.
Drain mozzarella well to avoid excess moisture in the dish.
Add red pepper flakes for a hint of spice or roasted vegetables for extra flavor.
Use low-moisture mozzarella for a less watery texture.
Store leftovers up to 3 days in the fridge; reheat in oven or microwave before serving.
