gnocchi alla sorrentina
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Gnocchi alla Sorrentina

Sorrenti style homemade Gnocchi with tomato sauce, mozzarella, and fresh basil.
Course Pasta
Cuisine Italian
Keyword Gnocchi
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 537kcal
Author Salvo
Cost $10



  • 800 gr. Homemade potato gnocchi
  • 600 gr. Canned peeled tomatoes
  • 2 Italian mozzarella 125 gr. each
  • 80 gr. gr. Grated Parmesan cheese
  • 15 Fresh Basil leaves
  • 1 Clove Garlic
  • 3 Tbsp Extra Virgin Olive Oil
  • Salt to taste


  • Dice the mozzarella which will be used to dress the gnocchi and drain them well in a colander ( if they are not well dried, the gnocchi will become too watery).
  • In the meantime, blend the peeled tomatoes with a hand blender.
  • Place extra virgin olive oil and the garlic in a large non-stick frying pan over medium heat.
  • Fry the garlic until it becomes golden, then remove it.
  • Add the tomato puree, 4-5 basil leaves and season with salt.
  • Bring the sauce to boil then lower the heat and continue cooking for another 10 minutes, stirring occasionally.
  • Meanwhile, boil the homemade potato gnocchi in a large saucepan with salted boiling water and drain them with a skimmer when they come to the surface.
  • Add them to the pan with the tomato sauce, add the rest of basil leaves, and stir gently.
  • Transfer everything into a baking dish, add the diced mozzarella and sprinkle with grated Parmesan.
  • Bake in a preheated oven at the 250 °C grill mode and for 5-8 minutes.
  • Take out the baking dish from the oven.
  • Serve the Gnocchi alla Sorrentina immediately.