Gnocchi alla Sorrentina

Considered both a hearty, rustic dish and an elegant option, you simply can’t go wrong with gnocchi alla sorrentina. The flavors in this Italian recipe are outstanding!

Also try creamy Tuscan gnocchi, sweet potato gnocchi, baked gnocchi Bolognese, or French onion gnocchi.

Why You’ll Love It

Really easy to make: This gnocchi with tomato sauce dish is a straightforward recipe to make and you don’t need many different ingredients to make perfect gnocchi alla sorrentina. You’ll make the sauce, cook the gnocchi, add cheese on top and bake until the cheese melts. Easy as pie!
Incredible fresh flavors: The key to delicious gnocchi alla sorrentina is using the best ingredients. That means fresh garlic, fresh basil, fresh gnocchi, and fresh mozzarella in this baked gnocchi recipe.
A speedy weeknight option: You can make this dish from scratch in under half an hour!

Gnocchi alla Sorrentina Recipe Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Gnocchi: I like to use L’Oro Del Sud gnocchi (here or gluten-free here) but you can use any good brand.
Canned tomatoes: If possible you want to get San Marzano tomatoes. My preference here is Mutti (which is made in the town my family is from). Cento San Marzano (here) or Cirio are other quality brands you might like in this quick tomato sauce.
Fresh basil leaves: These add a lovely fragrant flavor to the gnocchi alla sorrentina.
Mozzarella cheese: Use fresh mozzarella cheese, either the regular kind or buffalo mozzarella. Don’t use bagged grated cheese!
Parmesan cheese: I like to use freshly shredded parmigiano reggiano or parmesan cheese.
Olive oil: To sauté the garlic cloves. I use regular olive oil and save the extra virgin olive oil for making salad dressings or for drizzling.

How to Make Gnocchi Sorrentina

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Preheat the oven: Preheat it to 400 degrees F.
Start the sauce: Heat the oil in an oven proof skillet and cook the garlic for 2 minutes, stirring all the time. Add the tomatoes and some salt and black pepper, and cook for another 10 minutes, breaking up the tomatoes with a wooden spoon.
Add more ingredients: Add half the mozzarella and half the basil to the sauce, and then stir in the gnocchi.
Bake the gnocchi alla sorrentina: Top with the rest of the mozzarella and half the parmesan, and bake for 15 to 20 minutes or until the cheese is melted.
The finishing touches: Top with the rest of the parmesan and basil leaves, and serve right away.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, ensure you’re using gluten-free gnocchi.
Homemade gnocchi: Making your own gnocchi might not be something you have time for, but you can use homemade potato gnocchi if you wish.
Fresh tomatoes: If you’re making this baked gnocchi dish in the summer and growing tomatoes, use those in place of some or all of the canned tomatoes, adding a little tomato puree too if needed.
A little spice: Although not traditional, some home cooks like to add red pepper flakes for a kick.

Serving Suggestions

Appetizers: Start your meal with melon prosciutto salad or an antipasto salad.
Side dishes: Gnocchi alla sorrentina pairs nicely with crusty bread.
Dessert: Finish the meal with lemon mascarpone cake or, if you’re too full, treat yourself to homemade cream soda instead!

How to Store Sorrento-Style Gnocchi

Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Freeze leftovers in an airtight container for up to 3 months.
Thaw: Thaw overnight in the refrigerator.
Reheat: Warm it back up in a pan on the stove or in the microwave.