gnocchi ala sorerntina

Gnocchi alla Sorrentina

Fresh potato gnocchi are cooked until tender, then tossed with a simple tomato sauce and fresh mozzarella. The sauce clings to the gnocchi, while the mozzarella melts into a creamy layer that binds the dish. Fresh basil is added for aroma and bright, herbal flavor, reflecting the traditional preparation from southern Italy.

During baking or finishing on the stovetop, the mozzarella melts evenly over the gnocchi, creating a cohesive, creamy texture. The tomato sauce reduces slightly, intensifying its flavor and coating each dumpling. The preparation emphasizes fresh ingredients, gentle handling, and layered textures for a comforting, savory Italian pasta dish.

Print Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Pasta
Italian

Equipment

  • 3-quart saucier
  • small skillet

Ingredients

  • 12 oz. (2 servings) fresh gnocchi
  • 2 garlic cloves, smashed
  • 4 roma tomatoes, chopped or 1 pint of jarred marinara
  • 12 oz. half bottle passata (if using fresh tomatoes)
  • 2-3 stalks fresh basil with stems
  • fresh mozarella pearls
  • mozarella slices

Instructions 

  • Add olive oil with garlic and basil stems to the saucier.
  • Place saucier over medium heat until the garlic begins to turn golden.
  • Add tomatoes and stir.
  • Add passata, if using, and basil and stir.
  • Bring sauce to a boil and reduce to a simmer.
  • Boil a pot of water for cooking the gnocchi.
  • Allow sauce to reduce for 30 minutes.
  • Preheat oven to 450°F.
  • Boil gnocchi for 3 minutes or until they begin to float.
  • Add drained gnocchi to the sauce and toss with a handful of fresh mozarella pearls.
  • Pour gnocchi and sauce into and oven-safe skillet.
  • Top the gnocchi with mozarella slices and pearls of fresh mozarella.
  • Bake skillet in the oven until cheese is melted and golden brown (15 min.).
  • Top with fresh basil and serve.