Gnocchi alla Sorrentina is a classic Neapolitan baked dish from Sorrento — pillowy potato gnocchi in a rich tomato sauce, layered with fresh mozzarella and basil, then baked until bubbling and golden.
Ingredients
For the gnocchi (or use 500g store-bought):
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1 kg starchy potatoes (Russet or Maris Piper)
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250–300g all-purpose flour ( tipo ’00’ if available)
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1 egg
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Fine sea salt
For the sauce:
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800g canned San Marzano tomatoes (or high-quality passata)
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2–3 tbsp extra virgin olive oil
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2 cloves garlic, lightly crushed
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Small handful fresh basil leaves, torn
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Salt and sugar (pinch, if tomatoes are acidic)
To assemble:
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250g fresh mozzarella, torn into pieces (fior di latte preferred)
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50–80g Parmigiano-Reggiano or Pecorino Romano, freshly grated
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Extra fresh basil leaves
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Butter for greasing the dish
Method
1. Make the gnocchi (if homemade): Boil the potatoes in their skins until tender, 25–35 minutes. Drain and peel while hot — a kitchen towel helps. Rice or mash them onto a floured surface while still warm. Let cool slightly, then make a well, add the egg and a pinch of salt.
Gradually work in the flour until a soft, slightly sticky dough forms. Do not over-knead.
Gradually work in the flour until a soft, slightly sticky dough forms. Do not over-knead.
Roll into 2cm-thick ropes, cut into 2cm pieces, and gently roll each over the tines of a fork to create ridges (catches sauce beautifully). Lay on a floured tray.
2. Make the sauce: Heat olive oil in a pan over medium heat. Add the garlic and sizzle until fragrant and lightly golden, then remove it.
Add the tomatoes, crushing them by hand or with a spoon.
Season with salt and simmer gently for 15–20 minutes until thickened and rich. Stir in fresh basil at the end. Remove from heat.
Add the tomatoes, crushing them by hand or with a spoon.
Season with salt and simmer gently for 15–20 minutes until thickened and rich. Stir in fresh basil at the end. Remove from heat.
3. Cook the gnocchi: Bring a large pot of salted water to a gentle boil. Drop in the gnocchi in batches — they’re done when they float to the surface, about 1–2 minutes.
Scoop out with a slotted spoon and transfer directly into the tomato sauce. Toss gently to coat.
Scoop out with a slotted spoon and transfer directly into the tomato sauce. Toss gently to coat.
4. Assemble and bake: Preheat oven to 200°C (fan 180°C). Lightly butter a baking dish.
Layer half the gnocchi and sauce in the dish. Scatter over half the mozzarella and half the grated cheese. Add the remaining gnocchi, then top with the rest of the mozzarella and cheese.
Bake for 15–20 minutes until the cheese is melted, bubbling, and spotted golden. For extra colour, blast under the grill for 2–3 minutes at the end — watch closely.
5. Finish: Remove from oven and let rest for 3–5 minutes. Scatter fresh basil leaves over the top and serve directly from the dish.
Tips
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Fresh mozzarella matters. Fior di latte (cow’s milk) is traditional here; buffalo mozzarella can be too watery for baking.
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Don’t overwork the gnocchi dough — the less flour you use while still being able to shape them, the lighter they’ll be.
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Undercook slightly before baking, since they’ll finish cooking in the oven.
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A small knob of butter dotted on top before baking adds extra richness.
Buon appetito!