This classic Gnocchi alla Sorrentina is made with pillowy gnocchi baked in a rich tomato sauce with bubbling mozzarella. The best part? It’s so easy to make!
And for how easy this dish is to make, it really has no business being so delicious. After a trip to Southern Italy and much trial and error, I’m here to share with you the best way to make it. Follow me…
I’m not long back from the most sensational trip to Italy, where, naturally, I ate my way through the country. I knew before I went that I wanted to work on this recipe, and whilst I was there, I was lucky enough to try it from a handful of different places.
Below are two of my favourite versions: one in the city of Sorrento and the other in the city of Naples:
- Naples – This version was slightly different, in the sense that it wasn’t baked with cheese on top. I did however love how saucy it was, in comparison to some other versions that ended up a little dry. The sauce was deeply rich and a little sweet.
- Sorrento – This was a classic version through and through with the cheesy baked crust. It was a little drier than I typically like, but made up for it with its rich, cheesy flavour and generous pops of fresh basil.
What I noticed with both dishes was that the sauce was flavoursome, but it was completely smooth (i.e. no diced garlic or basil etc). This was something I really wanted to replicate.
Ingredients Notes
For this recipe, I wanted to keep it as traditional as possible. Importantly, I wanted a saucy texture whilst keeping that iconic cheesy crust on top. I also wanted to keep a smooth sauce and only use the classic selection of simple ingredients. Full quantities are down in the recipe card, but just to quickly go over what we’re using:
- Passata – this is key to making the sauce. It offers that thick, rich sauce that wraps around the gnocchi.
- Basil – fresh is an absolute must – and lots of it! I like to keep it whole and let it simmer in the sauce. It ‘perfumes’ the sauce and infuses it, without needing to dice it up.
- Extra Virgin Olive Oil – this is used to fry the garlic. I like extra virgin olive oil for its classic flavour.
- Gnocchi – you’ll find this in pretty much all stores in the refrigerated section.
- Mozzarella – fresh mozzarella is a must. If your mozzarella is stored in water/brine, you’ll want to thoroughly pat it dry to remove the moisture.
- Parmesan – I like to use the rind to simmer in the sauce, then grate some more at the end to bake.
- Garlic – this will be peeled and kept whole, then simmered in the sauce to infuse it without the need for dicing.
How to make Gnocchi alla Sorrentina – Notes
This dish is cooked in two stages:
- Simmered – simmering the sauce is essential not only to thicken it, but this will also give a chance for the garlic, basil and parmesan to infuse its flavour.
- Baked – after the gnocchi is tossed through the sauce, it’s time to load it up with cheese and bake it.
Preventing the gnocchi from overcooking
Gnocchi can be delicate and can overcook quite easily. As such, you’ll want to only cook it for a minute or so before you add it to the sauce and bake it. Also, I recommend baking the dish in a roasting hot oven, just so you get a gorgeous golden topping without the gnocchi overcooking.
Process shots: gently fry garlic (photo 1), add passata, basil and parmesan rind (photo 2), simmer then remove garlic/basil/parmesan (photo 3), stir through cooked gnocchi (photo 4), pour into baking dish then top with mozzarella and parmesan (photo 5), bake (photo 6).
Serving Suggestions
Gnocchi alla Sorrentina is rich enough to enjoy on its own, but I love serving it with a simple rocket salad to break up the richness. A side of crusty bread or garlic bread is also perfect for mopping up every last bit of the tomato sauce. Finish with plenty of fresh basil, a few pinches of cracked black pepper and an extra grating of parmesan, if desired.
For more delicious gnocchi goodness, check out my full Gnocchi Recipe Collection!
Alrighty, let’s tuck into the full recipe for this gnocchi alla sorrentina shall we?!
How to make Gnocchi alla Sorrentina (Full Recipe & Video)
Gnocchi alla Sorrentina
Equipment
- Large Pan & Wooden Spoon
- Large Pot & Slotted Spoon or Colander
- Medium-sized Baking Dish (mine was 8"x8" / 20cmx20cm)
- Cheese Grater
- Serving Spoon
Ingredients
- 1 1/2 tbsp Extra Virgin Olive Oil
- 4 cloves of Garlic, peeled and pressed with the side of your knife
- 1x 1.5lb/700g jar of Passata (see notes)
- 1 small bunch of Fresh Basil (typically 30g/1oz)
- 1 Parmesan Rind (see notes)
- 1lb / 500g Gnocchi (see notes)
- 7oz / 200g Fresh Mozzarella, grated or sliced (see notes)
- 1/2 cup / 40g freshly grated Parmesan
- Salt & Black Pepper, as needed
Instructions
- Add the oil to a large pan with the heat OFF. Add the peeled and lightly crushed garlic, then turn the heat to medium. Gently fry the garlic to infuse the oil, stirring as you go, until the garlic is light golden.
- Pour in the passata, then swill out the jar with 1/4 cup of water and add that in too. Add 1/2 of the bunch of basil and the parmesan rind alongside a good pinch of salt. Give everything a stir and bring to a simmer.
- Gently simmer for 25 minutes, stirring occasionally, until the sauce thickens. Use tongs or a fork to pluck the basil, parmesan rind and garlic out of the sauce and discard, then check for seasoning and adjust (generously if needed) to bring the best out of the simple sauce.
- During this time, preheat the oven to 430F/220C.
- A couple of minutes before the sauce is done, add the gnocchi to salted boiling water and cook for 1 – 2 minutes (you'll notice them starting to float to the surface). Keep in mind it'll continue cooking in the oven.
- Drain the gnocchi and stir through the sauce, then pour everything into a baking dish. Cover with mozzarella, then sprinkle over the parmesan. Bake for 18-20 minutes, or until deep golden and bubbly.
- Serve with plenty of fresh basil (small leaves or torn larger ones). I also like a few pinches of black pepper. Enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
