Gnocchi alla Sorrentina

Gnocchi alla Sorrentina is a classic Italian dish that originates from the Campania region, specifically the town of Sorrento on the Amalfi Coast. It is a simple yet flavorful recipe featuring potato gnocchi baked in a tomato-based sauce with mozzarella cheese and Parmesan, often finished with fresh basil.

Historical Roots:

Gnocchi: These soft dumplings date back to ancient Roman times, originally made with semolina or flour. The introduction of potatoes to Italy in the 16th century (after being brought from the Americas) transformed gnocchi into the beloved potato-based version we know today.

Alla Sorrentina: The “Sorrentina” style reflects the culinary traditions of Sorrento, which is renowned for its use of fresh tomatoes, mozzarella (especially the local Fior di Latte), and basil—hallmarks of Mediterranean cuisine.

This dish exemplifies the simplicity and quality of Italian cooking, highlighting local ingredients like ripe San Marzano tomatoes, creamy mozzarella, and fresh herbs. It has become a popular comfort food both in Italy and abroad.

Ingredients

For the Gnocchi

1 kg (2.2 lbs) potatoes (preferably starchy varieties like Russet)

250 g (2 cups) all-purpose flour, plus extra for dusting

1 egg, lightly beaten

Pinch of sea salt

For the Tomato Sauce:

2 tbsp olive oil

2 garlic cloves, minced

1 can (400 g) crushed tomatoes or passata

1 tsp sugar (optional, to balance acidity)

Sea salt and pepper to taste

Fresh basil leaves, chopped (reserve some whole leaves for garnish)

200 g (7 oz) fresh mozzarella, diced

50 g (½ cup) grated Parmesan cheese

Fresh basil leaves (for garnish)

Instructions

Boil the Potatoes: Place the unpeeled potatoes in a pot of cold water. Bring to a boil and cook until tender, about 20–25 minutes.

Mash the Potatoes: Drain and peel the potatoes while still hot. Mash them until smooth using a potato ricer or masher.

Form the Dough: Spread the mashed potatoes on a clean surface. Add a pinch of salt, the beaten egg, and flour. Gently mix to form a soft, non-sticky dough. Do not overwork it.

Shape the Gnocchi: Divide the dough into small portions and roll into long ropes (about 1.5 cm or ½ inch thick). Cut into small pieces (about 2 cm or ¾ inch). Optional: Roll each piece over the tines of a fork for ridges.

Cook the Gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches; they are ready when they float to the surface (1–2 minutes). Scoop them out with a slotted spoon and set aside.

Step 2: Make the Tomato Sauce

Sauté the Garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant.

Simmer the Sauce: Add crushed tomatoes, salt, pepper, and sugar (if needed). Simmer for 15–20 minutes, stirring occasionally. Stir in chopped basil at the end.

Preheat Oven: Set the oven to 200°C (390°F).

Combine Gnocchi and Sauce: Mix the cooked gnocchi with the tomato sauce. Transfer to a baking dish.

Add Cheese: Scatter diced mozzarella evenly over the gnocchi. Sprinkle Parmesan cheese on top.

Bake in the oven for 15–20 minutes, or until the cheese is melted and bubbly.

Remove from the oven and garnish with fresh basil leaves.

Thank you for trying this recipe. Please let me know how you liked it.

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good pasta page.

Gnocchi alla Sorentina