Gnocchi Alla Sorrentina in rich tomato sauce is a classic Italian fall comfort food staple made with pillowy potato gnocchi, basil flavored tomato sauce and creamy mozzarella cheese.
With its short ingredient list, enveloping taste and rich texture, Gnocchi Alla Sorrentina is both a meal you’ll want to share with family and friends and a go-to comfort food.
In rustic kitchens of Sorrento, homemade gnocchi with cheese and tomato sauce are finished in the oven.
You can bake them in one large casserole or in individual serving terracotta bowls or to keep them hot long after served. Which is perfect for winter time.
But you can do a simplified version and skip the oven. In the recipe below you’ll find instructions for both ways.
Ingredients You’ll Need
- Potato Gnocchi – homemade gnocchi (fresh or frozen) or quality store-bought gnocchi (sold in the refrigerated aisle next to fresh pasta).
- Tomato Passata (Sieved Tomatoes) – choose your preferred quality brand or try one of my favorite Italian brands.
- Fresh garlic – for tomato sauce. Use 1 or more cloves to taste. You can chop it or simply crush with a flat knife, fry to give flavor to the sauce and remove afterwords. Latest technique will give more delicate garlic taste without garlic breath!
- Fresh basil leaves – for the sauce.
- Mozzarella Cheese – fresh mozzarella balls (sold in packets with liquid). Avoid the shredded hard mozzarella (pizza kind) as it lacks creaminess and juiciness needed for the perfect Sorrentina sauce.
- Parmesan (Parmiggiano-Reggiano) – high quality Italian Parmesan cheese or Grana Padano cheese. You’ll only need 1/2 cup to sprinkle between the layers.
- Extra Virgin Olive Oil, Salt, Pepper to taste.
How To Make Gnocchi Alla Sorrentina – Step By Step
Prepare Tomato Sauce & Mozzarella Cheese
- In a large skillet pan add a splash of extra virgin olive oil and garlic cloves crushed with a flat knife so that it can release more flavor and infuse the oil.
- Give a quick stir. Add tomato passata. Let simmer on low heat until slightly reduced.
- Add salt to taste and a pinch of sugar (only if needed).
- Remove garlic cloves from tomato sauce. Add torn in large pieces fresh basil leaves.
Drain Mozzarella cheese from liquid and cut in cubes.
Cook Gnocchi
- In the meantime bring water to vigorous boil and cook gnocchi until they float to the top.
- Toss cooked gnocchi in tomato sauce and mix gently until coated.
Assemble Gnocchi Alla Sorrentina & Bake (Traditional & Most Delicious Way)
- In a baking dish add a drizzle of extra virgin olive oil.
- Add halve of all gnocchi in tomato sauce, top with half of mozzarella cubes. Sprinkle with half Parmesan cheese.
- Top with remaining gnocchi, then remaining mozzarella cubes and finally generously coat with grated Parmesan cheese.
- Bake in a preheated to 390F (200C) oven for 10-15 minutes. Last 5 minutes with grill turned on until delicious golden crust forms.
Finish Gnocchi Alla Sorrentina In a Pan (Quick & Easy Way)
- Once gnocchi are cooked and mixed with tomato sauce in a pan, set them on medium low heat.
- Add mozzarella cheese cut in cubes and grated Parmesan cheese.
Give a nice stir. Set the heat on low and simmer for 1 minute until mozzarella cheese has melted. - Give another stir, let rest for 5 minutes and serve.
Love gnocchi?
Try also 3-infredients super creamy Pesto Gnocchi or a revisited classic Gnocchi Alla Carbonara – cozy cool-weather dream!
Full Recipe
Gnocchi Alla Sorrentina
Gnocchi Alla Sorrentina in rich tomato sauce is a classic Italian staple made in your own kitchen.
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Servings: 4
Ingredients
- 20 oz potato gnocchi , about 500-600 grams
- 1 ½ cup tomato passata (sieved tomatoes)
- 2 fresh mozzarella balls , about 150-200 grams
- 2 garlic cloves
- Fresh basil leaves
- ½ cup Parmesan cheese , grated
- Extra virgin olive oil
- Salt , pepper to taste
Instructions
Prepare Tomato Sauce & Mozzarella Cheese
- In a large skillet pan add a splash of extra virgin olive oil and garlic cloves crushed with a flat knife so that it can release more flavor and infuse the oil.
- Give a quick stir. Add tomato passata (sieved tomatoes). Let simmer on low heat until slightly reduced.Add salt to taste and a pinch of sugar (only if needed).
- Remove garlic cloves from tomato sauce. Add torn in large pieces fresh basil leaves.
- Drain Mozzarella cheese from liquid and cut in cubes.
Cook Gnocchi
- In the meantime bring water to vigorous boil and cook gnocchi until they float to the top.
- Toss cooked gnocchi in tomato sauce and mix gently until coated.
Assemble Gnocchi Alla Sorrentina & Bake (Traditional & Most Delicious Way)
- In a baking dish add a drizzle of extra virgin olive oil.
- Add halve of all gnocchi in tomato sauce, top with half of mozzarella cubes. Sprinkle with half Parmesan cheese.
- Top with remaining gnocchi, then remaining mozzarella cubes and finally generously coat with grated Parmesan cheese.
- Bake in a preheated to 390F (200C) oven for 10-15 minutes. Last 5 minutes with grill turned on until delicious golden crust forms.
Finish Gnocchi Alla Sorrentina In a Pan (Quick & Easy Way)
- Once gnocchi are cooked and mixed with tomato sauce in a pan, set them on medium low heat.
- Add mozzarella cheese cut in cubes and grated Parmesan cheese.Give a nice stir. Set the heat on low and simmer for 1 minute until mozzarella cheese has melted.
- Give another stir, let rest for 5 minutes and serve.
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Loved this Sorrentina Sauce?
Then you should also try Chicken Alla Sorrentina.
Chicken alla Sorrentina - Italian Recipe Book
Monday 9th of October 2017
[…] Chicken alla Sorrentina is a spectacular makeover of the famous Gnocchi alla Sorrentina. […]