Gnocchi alla Sorrentina is a traditional Italian dish featuring homemade gnocchi baked in a simple tomato sauce with fresh mozzarella and Parmigiano Reggiano. This comforting meal combines pillowy gnocchi with rich, flavorful sauce for a taste of Southern Italy. Let’s get started!
What is Gnocchi alla Sorrentina?
Gnocchi alla Sorrentina recipe is a classic Italian dish from the Amalfi Coast region, specifically Sorrento. It features pillowy homemade gnocchi baked in a simple tomato sauce flavored with garlic and fresh basil, and topped with creamy mozzarella and Parmigiano Reggiano. This comforting meal offers a rich combination of flavors and textures, with the gnocchi absorbing the delicious tomato sauce and melting cheese, making it a beloved comfort food in traditional Italian cuisine.
If you like this recipe, try my Baked Pasta Bolognese and Tortellini alla Vodka. I love this recipe paired with my Grilled New York Steaks.
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🌟 Why You'll Love this Recipe
- Comforting and Flavorful: Homemade gnocchi is baked in a rich and delicious tomato sauce with garlic and fresh basil, creating a hearty and satisfying dish that warms the soul.
- Creamy and Cheesy Goodness: Topped with creamy mozzarella and Parmigiano Reggiano, this recipe delivers a perfect melt of cheese that adds a luxurious, gooey texture to every bite.
- Classic Italian Simplicity: With its roots in Southern Italy, Gnocchi alla Sorrentina is a simple yet elegant dish that combines high-quality ingredients for an authentic and delicious Italian meal.
🥘 Ingredients
Homemade Gnocchi: Make from scratch for the best texture and flavor. Substitute with store-bought gnocchi if needed, but choose high-quality brands for the best results.
Garlic Cloves: Use fresh garlic for the most intense flavor. Substitute with ¼ teaspoon garlic powder if fresh garlic is unavailable. You can also add a cup of chopped onion at this step.
Whole Peeled Tomatoes: Use high-quality canned tomatoes for a rich, flavorful sauce. Substitute with tomato passata, fresh tomatoes, or tomato puree if canned tomatoes are unavailable. You can also add 2 tablespoons tomato paste to the garlic step to really amp up the flavor.
Fresh Basil Leaves: Fresh basil adds aromatic flavor. Substitute with dried basil, but use only half the amount as dried basil is more concentrated.
Fresh Mozzarella Cheese: Choose high-quality fresh mozzarella for a creamy texture. Substitute with cow’s milk mozzarella or a good-quality store-bought mozzarella if needed.
Parmigiano Reggiano: Use freshly grated Parmigiano Reggiano for the best taste. Substitute with Grana Padano or Pecorino Romano for a different cheese flavor.
Extra Virgin Olive Oil: Opt for high-quality extra virgin olive oil for the best taste. Substitute with a neutral oil like canola or grapeseed oil, but extra virgin olive oil adds more flavor.
Salt: Season to taste for a balanced flavor. Substitute with sea salt or kosher salt, but adjust the quantity as table salt is finer and more concentrated.
A Pinch of Sugar: Balances the acidity of the tomato sauce. Omit if you prefer a tangier sauce or use a small amount of honey or maple syrup as an alternative. You can also add just a pinch of baking soda to neutralize the acid in the dish.
See recipe card for quantities.
🔪 Instructions
Step 1: Prepare the sauce. Drizzle 2 tablespoons of extra virgin olive oil in a medium pan over medium heat. Sauté 2 smashed garlic cloves until golden. Add 1 can (28 oz) of whole peeled tomatoes, bring to a boil, then reduce to a gentle simmer for 20-25 minutes, mashing the tomatoes as they cook. Season with salt, a pinch of sugar (optional,) and stir in chopped fresh basil.
Step 2: Cook the gnocchi. Bring a large pot of heavily salted water to a boil. Add 1 pound of gnocchi and cook until they float to the top, about 2-3 minutes. Drain with a slotted spoon and set aside.
Step 3: Combine gnocchi and sauce. Preheat your oven to 400°F (190°C). Add the cooked gnocchi to the tomato sauce, and mix in half of the 1 cup of diced fresh mozzarella and a generous amount of grated Parmigiano Reggiano. Transfer the mixture to a baking dish.
Step 4: Bake and serve. Top the gnocchi with the remaining mozzarella and a bit more Parmigiano Reggiano. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly. Let it cool for a few minutes before serving.
👩🏼🍳 Chef's Tip
- For the richest flavor and best texture, choose high-quality, fresh ingredients. Opt for homemade gnocchi or the best store-bought variety you can find, use extra virgin olive oil, and pick fresh mozzarella and high-quality canned tomatoes.
📖 Substitutions & Variations
Change the Tomato Base: Swap whole peeled tomatoes for tomato passata or tomato puree for a smoother sauce. Tomato passata provides a finer texture, while tomato puree offers a thicker consistency.
Experiment with Cheese: Replace fresh mozzarella with fior di latte or mozzarella di bufala for different flavors. Fior di latte is made from cow’s milk and has a mild taste, while mozzarella di bufala, made from buffalo milk, is richer and creamier.
🍴 Equipment
- Large Pot
- Medium Pan
- Wooden Spoon
- Slotted Spoon
- Oven-Proof Baking Dish
- Knife
- Cutting Board
- Measuring Spoons
- Paper Towels
- Large Bowl
- Colander
- Serving Spoon
💭 Recipe FAQs
For the best results in your Gnocchi alla Sorrentina, homemade gnocchi is ideal due to its pillowy texture and flavor. However, store-bought gnocchi can also be used if you’re short on time. Look for high-quality brands for the best flavor and texture. If you prefer, you can also try sweet potato gnocchi for a unique twist.
Yes, you can experiment with different cheeses for your Gnocchi alla Sorrentina. For a richer, creamier flavor, try mozzarella di bufala. If you prefer a different cheese, fior di latte is a great substitute for fresh mozzarella. You can also use Pecorino Romano or Grana Padano as alternatives to Parmigiano Reggiano for a different flavor profile.
To achieve the best texture for your gnocchi, make sure to cook them in a large pot of heavily salted water and only until they float to the top, which takes about 2-3 minutes. Overcooking can make them mushy. For homemade gnocchi, use a combination of 00 flour and potato starch to ensure they are fluffy and tender. If using store-bought gnocchi, look for brands that list quality ingredients for the best texture.
🥣 Storage & Reheating
Refrigeration: Store any leftover Gnocchi alla Sorrentina in an airtight container in the refrigerator for up to 3 days. Keep the dish covered to maintain moisture and flavor.
Reheating: Preheat your oven to 350°F (175°C). Transfer the leftover gnocchi to an oven-proof baking dish and bake for about 15-20 minutes, or until the cheese is melted and bubbly. Alternatively, you can reheat individual portions in the microwave on high for 1-2 minutes, stirring halfway through.
Freezing: If you have leftovers, wrap the Gnocchi alla Sorrentina tightly in plastic wrap, then place it in a freezer-safe container or cover with aluminum foil. Freeze for up to 2-3 months. To reheat, thaw the dish in the refrigerator overnight, then follow the reheating instructions above.
👩🏼🍳 Top Tips
Use Fresh Gnocchi for Best Results: For the best texture and flavor, opt for homemade gnocchi or high-quality store-bought gnocchi. Fresh gnocchi will be more pillowy and absorb the sauce better.
Blot Mozzarella to Avoid Watery Sauce: Blot excess moisture from fresh mozzarella with paper towels before dicing. This step ensures the cheese melts perfectly and prevents a watery sauce.
Let the Tomato Sauce Simmer for Deep Flavor: Simmer the tomato sauce gently for 20-25 minutes to develop rich flavors. This time allows the simple tomato sauce to become aromatic and well-balanced.
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Gnocchi alla Sorrentina
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Equipment
- Large pot (for boiling gnocchi)
- Medium pan (for making the tomato sauce)
- Wooden spoon (for stirring and mashing tomatoes)
- Oven-proof baking dish
- Colander (for draining gnocchi)
- Cutting board (for chopping basil and dicing mozzarella)
- Knife (for chopping basil and dicing mozzarella)
- Paper towels (for blotting mozzarella)
- Measuring spoons (for measuring EVOO and sugar)
Ingredients
- 1 pound gnocchi
- 2 whole garlic cloves smashed
- 1 small small can 28 oz whole peeled tomatoes
- basil leaves fresh, chopped
- 1 cup mozzarella fresh, diced and blotted dry
- Parmigiano Reggiano grated
- 2 tablespoons extra virgin olive oil EVOO
- Salt to taste
- A pinch of sugar adjust to taste (Optional)
Instructions
- Drizzle EVOO in a pan over medium heat. Sauté smashed garlic cloves until golden. Add canned tomatoes, bring to a boil, then simmer for 20-25 minutes, mashing tomatoes. Season with salt and sugar. Stir in chopped basil.
- Bring a pot of salted water to a boil. Add gnocchi and cook until they float. Preheat oven to 200°C (375°F).
- Drain gnocchi and add to the pan with tomato sauce. Sprinkle with Parmigiano Reggiano and add a splash of pasta cooking water. Stir in half the mozzarella.
- Transfer to an oven-proof pan. Top with remaining mozzarella and more Parmigiano Reggiano. Bake until cheese melts, about 10-15 minutes. Let settle before serving.
Notes
Freezing: Freeze: Place the cooled gnocchi alla Sorrentina in a freezer-safe container or wrap it tightly in aluminum foil and plastic wrap. Freeze for up to 2 months. Reheating: Preheat the oven to 350°F. Place the gnocchi in an oven-proof dish, cover with foil, and bake for 15-20 minutes until heated through. Remove the foil for the last 5 minutes to re-melt the cheese or place a portion of gnocchi in a microwave-safe dish. Cover loosely and heat on medium power for 2-3 minutes, stirring halfway through, until heated thoroughly.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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