Gnocchi alla sorrentina is a comforting Italian dish with a vibrant tomato flavour, hints of garlic, melty mozzarella, and bites of tender potato gnocchi. It’s simple, quick, and tastes incredible!
This particular dish originates from Sorrento, Italy, which is why it is called alla Sorrentina. Sorrento is a picturesque coastal town that is situated near both the stunning Amalfi Coast and Naples.
This simple yet flavorful dinner is easy to prepare on any weeknight with store-bought gnocchi (although homemade would be extra delicious!). It requires very little prep work and a little bit of time on the stove and in the oven, making it very hands-off.
The beauty of a dish like gnocchi alla sorrentina is that you can add as little or as much cheese as you like. Add a generous amount of mozzarella on top for an extra cheesy version.
If you’re looking for a creamy sauce, try this 5 ingredient gnocchi with pesto sauce.
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Ingredients
- Gnocchi – the traditional way to make this dish is to use homemade gnocchi, but it is time-consuming. A good-quality packaged gnocchi works well in this dish.
- Tomatoes – canned cherry tomatoes or passata. This recipe calls for a can of each. I used high-quality brands from Italy to ensure the sauce thickened up.
- Garlic – fresh, crushed garlic for amazing flavour.
- Mozzarella cheese – use balls of fresh mozzarella or shred your own. Preshredded cheese doesn’t melt as well.
- Olive oil – a good quality olive oil.
- Salt & pepper – to taste for seasoning.
- Basil – fresh basil adds a lovely fragrant flavour to the dish.
How to Make Gnocchi Alla Sorrentina
The printable recipe card below has the full ingredients list and instructions.
Preheat the oven to 200℃ (400℉).
In a large pan or skillet, sauté the garlic in olive oil over low to medium heat for 1-2 minutes (being careful not to burn the garlic). Add the crushed and cherry tomatoes, along with salt and pepper, to the pan. Let it simmer for 15 minutes, breaking up the cherry tomatoes as the sauce reduces. Once simmered, stir in half the mozzarella and half the basil.
Meanwhile, bring a large pot of salted water to a boil on the stove and cook the gnocchi until they float to the surface. Remove with a slotted spoon, draining as much water as possible. Add the gnocchi to the sauce and toss to evenly combine.
Transfer to an oven-safe dish if needed. Top with the remaining mozzarella cheese and bake in the oven for 25 minutes until the mozzarella is melted and bubbly.
Top with fresh basil and serve immediately.
Serve this dish alongside some cheesy garlic bread or a vegetable side like steamed broccoli or air fryer brussel sprouts. Finish the meal off with a sweet treat like fudgy brownie bites or a simple apple crumble.
Tips for Success
Salt your pasta water. Remember, it’s important to add salt to your pasta water. Use about 1 tablespoon of salt for every 1 litre of water. This helps to flavour the pasta as it cooks, just like the Italians do!
Use quality ingredients. This is a simple dish with few ingredients. For the best results, use high-quality tomatoes, mozzarella, and gnocchi.
Broil the cheese. To get nice, bubbly, browned mozzarella, simply place it under the broiler for a few minutes.
How to Store
Gnocchi alla sorrentina is best eaten fresh, however, you can store the pasta in an airtight container for up to 3 days in the refrigerator.
To reheat, warm the gnocchi in a pan on the stove over low heat until the sauce is warmed through.
Gnocchi Alla Sorrentina
Ingredients
- 1 tablespoon olive oil
- 500 g gnocchi
- 400 g canned cherry tomatoes 14oz can
- 400 g passata 14oz can
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 250 g fresh mozzarella chopped (2 balls/125g each)
- 2 cloves garlic crushed
- ½ cup basil roughly chopped
Instructions
- Preheat the oven to 200℃ (400℉).
- In a large pan or skillet, sauté the garlic in olive oil over low to medium heat for 1-2 minutes (being careful not to burn the garlic).
- Add the crushed and cherry tomatoes, along with salt and pepper, to the pan. Let it simmer for 15 minutes, breaking up the cherry tomatoes as the sauce reduces.
- Once simmered stir in half the mozzarella and half the basil.
- Meanwhile, bring a large pot of salted water to a boil on the stove and cook the gnocchi until they float to the surface.
- Remove with a slotted spoon, draining as much water as possible. Add the gnocchi to the sauce and toss to evenly combine.
- Transfer to an oven-safe dish if needed. Top with the remaining mozzarella cheese and bake in the oven for 25 minutes until the mozzarella is melted and bubbly.
- Top with fresh basil and serve immediately.
Notes
- Salt your pasta water. Remember, it’s important to add salt to your pasta water. Use about 1 tablespoon of salt for every 1 litre of water. This helps to flavour the pasta as it cooks, just like the Italians do!
- Use quality ingredients. This is a simple dish with few ingredients. For the best results, use high-quality tomatoes, mozzarella, and gnocchi.
- Broil the cheese. To get nice, bubbly, browned mozzarella, simply place it under the broiler for a few minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
