Gnocchi alla Sorrentina

This gnocchi alla sorrentina is a classic Italian comfort dish that I love making when I want something warm, cheesy, and satisfying. The pillowy gnocchi are baked in a rich tomato sauce with fresh mozzarella and parmesan, creating a dish that’s both simple and indulgent.

Why You’ll Love This Recipe

I like this recipe because it’s quick yet feels special. The gnocchi soak up the tomato sauce beautifully, and when I bake it with mozzarella and parmesan, it turns into a gooey, cheesy delight. I also enjoy how versatile it is I can make it with fresh, frozen, or shelf-stable gnocchi, and I sometimes switch up the cheeses for a slightly different flavor. It’s a perfect dish for a cozy dinner.

Ingredients

1 lb (454 g) gnocchi, fresh, frozen or shelf-stable
6-7 oz (190 g) fresh mozzarella, or Buffalo mozzarella
Extra virgin olive oil
1 clove garlic, finely chopped
Pinch red pepper flakes
20-24 oz (600-680 ml) Passata or Sugo tomato sauce, strained tomatoes
1/4 cup Fresh basil, chopped, or about 2 teaspoons dried basil
1/2 teaspoon salt
3/4 cup (80 g) Parmesan cheese, grated
3 slices Scamorza, Provolone or Mozzarella cheese, sliced, for topping

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat the oven to 400°F (200°C).
2. I bring a large pot of salted water to a boil and cook the gnocchi just until they float to the top, then I drain them.
3. While the gnocchi cook, I heat olive oil in a skillet over medium heat. I sauté the garlic and red pepper flakes until fragrant.
4. I add the tomato passata, salt, and basil, then let it simmer for 10–15 minutes until slightly thickened.
5. I stir the drained gnocchi into the sauce and mix in half of the parmesan cheese.
6. I transfer everything into a baking dish, then top with mozzarella chunks and the remaining parmesan.
7. I lay slices of scamorza, provolone, or more mozzarella on top for extra cheesiness.
8. I bake uncovered for about 15–20 minutes, until the cheese is melted and golden.
9. I serve it hot with a sprinkle of fresh basil on top if I have extra.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 10 minutes to prepare, 15 minutes to simmer the sauce, and 20 minutes to bake, so I can have it ready in about 45 minutes.

Variations

Sometimes I add cooked sausage for extra protein. I like swapping basil with oregano or thyme when I want a different herb flavor. For a richer version, I mix a little cream into the sauce before baking. I also occasionally use smoked mozzarella for a deeper, smokier flavor.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the dish with foil and bake at 350°F until heated through, or I microwave single portions. I don’t usually freeze it because mozzarella can change texture after thawing.

FAQs

Can I use store-bought gnocchi?

Yes, I often use shelf-stable or frozen gnocchi, and they work perfectly.

Do I need to boil the gnocchi before baking?

Yes, I always cook them briefly until they float, then finish them in the sauce while baking.

Can I make this without baking?

Yes, I sometimes skip the oven and just stir the mozzarella into the sauce with the gnocchi on the stovetop.

What’s the best cheese to use?

I like fresh mozzarella for creaminess, parmesan for sharpness, and provolone or scamorza for extra depth.

Can I make this ahead of time?

I usually assemble it up to the baking step, refrigerate, and then bake it when I’m ready to serve.

Is this recipe vegetarian?

Yes, it’s naturally vegetarian as long as I use vegetarian-friendly parmesan.

Can I add vegetables?

Yes, I sometimes add sautéed spinach, zucchini, or eggplant to the sauce for extra flavor.

What’s the difference between passata and sugo?

Passata is strained uncooked tomatoes, while sugo is usually a cooked tomato sauce. Both work well in this dish.

Can I use dried herbs instead of fresh basil?

Yes, I use about 2 teaspoons of dried basil if I don’t have fresh on hand.

How do I keep the cheese from getting too oily?

I make sure to use fresh mozzarella and drain it well before adding it to the dish.

Conclusion

This gnocchi alla sorrentina is one of my favorite Italian comfort meals. I like how the fluffy gnocchi, rich tomato sauce, and gooey cheese come together into a dish that feels both cozy and satisfying. It’s simple to make yet always impressive, and it’s a recipe I turn to whenever I crave something cheesy and comforting.

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