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Home » Recipes » Baked Pasta Recipes

Published: Nov 14, 2020 · Modified: Jan 24, 2024 by Jacqui

Gnocchi alla Sorrentina


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Whip up the authentic flavors of Sorrento with Gnocchi alla Sorrentina, and do it in just 45 minutes. This recipe combines the beloved flavors of tomatoes, mozzarella and basil with soft pillowy gnocchi to make a simple and mouthwatering dish.

Gnocchi alla Sorrentina in a bowl.

History

Gnocchi alla sorrentina takes its name from the city (and peninsula) of Sorrento, where it originated. Sorrento is in the province of Naples, Campania. The area is also famous for its lemons, from which the best limoncello is made. But that’s another story!

In Campania, they traditionally use a terracotta oven dish, which in Neapolitan dialect is called a ‘pigniatiello’. If you don't have a terracotta dish, of course you can use a ceramic one (like I did) or a Pyrex dish.

However, it’s important to serve the baked gnocchi very warm, preferably in the same baking dish used for cooking.

Gnocchi alla Sorrentina with basil.

Alternative recipes

In Italy, there are some alternative versions of this recipe, which include different cheeses such as scamorza or include onions or eggplant.

Some people also make gnocchi alla Sorrentina with ragu, instead of simple tomato sauce. This recipe is the simplest and I think the most delicious version.

I have also made this dish with semolina gnocchi. That was fabulous too. You can take a look at my recipe for gnocchi alla Romana if you’d like to try this.

You would make the semolina gnocchi as per alla Romana, but then cook them in the oven alla Sorrentina.

Ingredients

  • Potato Gnocchi: For a truly authentic touch, consider making potato gnocchi at home. It does demand more time, but the texture and taste can't be matched by store-bought varieties. However, if you're on a tight schedule, opt for high-quality fresh or frozen gnocchi.
  • Cherry Tomatoes: Use ripe cherry tomatoes; they will add a delightful burst of flavor.
  • Tomato Passata: Rustica passata is preferred as it offers a rich, textured base for the sauce. If in season, you can use fresh tomatoes, which are also traditionally used.
  • Mozzarella: Always go for fresh types like buffalo milk mozzarella or fior di latte. Avoid harder types or pre-grated options, which can significantly alter the dish's authentic taste.
  • Parmigiano or Pecorino: These cheeses bring a robust, umami kick to the recipe.
  • Garlic Cloves: Fresh garlic infuses the dish with an aromatic depth and richness.
  • Basil Leaves: Fresh basil leaves add an aromatic freshness, which dried variants cannot replicate.
  • Extra Virgin Olive Oil: Use a good quality extra virgin olive oil, ideally an Italian olive oil.
Potato gnocchi, cherry tomatoes, tomato passata, mozzarella, garlic and basil portioned.

Expert Tips

Cooking the Gnocchi: It's important not to stir the gnocchi when they are boiling. Disturbing them can cause them to float to the surface prematurely, misleading you to think they are fully cooked when they might not be. Wait patiently for them to rise naturally. Then, use a slotted spoon to remove them and add them to the sauce.

Roasting Technique: When roasting cherry tomatoes and garlic, spreading them out in a single layer with ample space between each piece ensures they roast more evenly. This will allow the cherry tomatoes and garlic cloves to caramelize optimally, enhancing their sweetness and flavor depth.

Step by Step Instructions

1) Preheat your oven to 355°F (180°C).

2) Place cherry tomatoes and peeled garlic cloves on a baking tray. Drizzle with half of the olive oil and sprinkle some salt. Roast in the preheated oven until the tomatoes begin to shed their skin.

Cherry tomato halves with olive oil and garlic in oven dish.

3) In a sauté pan or iron skillet, heat a bit of olive oil. Add the roasted garlic cloves, tomatoes, and some chopped basil leaves, along with any juices from the oven dish. Sauté for a 2 to 3 minutes.

Roasted cherry tomatoes in pan with basil and roasted garlic.

4) Remove and discard the garlic cloves, then stir in the tomato passata. Season with salt and black pepper then let the sauce simmer for about 15 minutes.

Tomato passata added to cherry tomatoes in pan.

5) In a large pot, bring water to a boil. Once boiling, salt the water generously. Add the gnocchi and cook until they start to float to the surface, then remove them using a slotted spoon.

6) Add the boiled gnocchi to the tomato sauce, mixing well to ensure they're well-coated.

Cooked gnocchi added to tomato sauce in pan.

7) Transfer the sauce-covered gnocchi into a baking dish.

Gnocchi mixed with tomato sauce in a baking dish.

8) Layer the top with mozzarella slices, and then sprinkle the grated Parmigiano Reggiano or Pecorino Romano over the mozzarella.

Slices of fresh mozzarella, grated parmigiano reggiano and basil leaves on top of the gnocchi alla sorrentina.

9) Bake in the preheated oven for about 15-20 minutes, or until the cheese on top starts to become golden brown.

Bake gnocchi alla sorrentina on a kitchen counter.

10) Serve immediately, garnished with additional chopped or whole basil leaves.

Baked gnocchi alla sorrentina in a bowl with basil.

Storage and Leftovers

Allow the Gnocchi alla Sorrentina to cool to room temperature. Then, transfer the leftovers into an airtight container or cover the baking dish with plastic wrap or aluminum foil. They will then last in the refrigerator for up to 3 days.

You can then reheat any leftovers in the microwave or oven:

Microwave: The microwave offers a quick way to heat your leftovers. Place your portion in a microwave-safe dish. Then heat for 2 minutes and mix, then for 30-60-second intervals, until the dish is hot throughout.

Oven: Preheat your oven to 350°F. Place the gnocchi in an oven-safe dish. Heat until the cheese is melted and bubbly, and the gnocchi is hot throughout.

FAQs

Can I use store-bought gnocchi for this recipe?

Yes, while homemade potato gnocchi is traditional and offers a unique texture, you can absolutely use fresh or frozen store-bought gnocchi. If you're keen on making your own, try my homemade gnocchi recipe.

I don't have cherry tomatoes. Can I just use passata?

Yes, you can solely use passata if cherry tomatoes are unavailable. While a mix of roasted cherry tomatoes and passata provides a depth of flavor, using only passata still makes a delicious sauce.

Is Gnocchi alla Sorrentina vegetarian?

Yes and no. While most of the ingredients are vegetarian-friendly, traditional Parmigiano Reggiano is made with animal rennet. To make this dish completely vegetarian, you can opt for a vegetarian parmesan or a similar cheese that doesn't use animal rennet in its production. Always check the label to be sure.

Can I prepare this in advance?

Yes, you can prepare Gnocchi alla Sorrentina in advance. It's best to assemble everything up to the point of baking and then refrigerate. When you're ready to serve, bake it fresh. This ensures that the gnocchi remains moist and the cheese melts to perfection.

More gnocchi recipes you may like:

  • Breadcrumb Gnocchi with Sausage and Beans
  • Creamy mushroom gnocchi
  • Gnocchi alla Bava
  • Gnocchi with Duck Ragu
  • Italian Potato Gnocchi Recipe
  • Ricotta Gnocchi with Mushrooms

If you make this baked gnocchi recipe, I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page.

Looking forward to hearing from you!

Buon Appetito!

This recipe was originally published in 2017 but has been updated with new photos and text.

Gnocchi alla Sorrentina in a bowl

Gnocchi alla Sorrentina

Jacqui
Whip up the authentic flavors of Sorrento with Gnocchi alla Sorrentina, and do it in just 45 minutes. This recipe combines the beloved flavors of tomatoes, mozzarella and basil with soft pillowy gnocchi to make a simple and mouthwatering dish.
5 from 26 votes
Print Recipe Save Recipe Saved! Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Campania, Italian, Southern Italian
Servings 4
Calories 788 kcal

Ingredients
 
 

  • 1.2 lbs potato gnocchi
  • 12 cherry tomatoes
  • 14 oz tomato passata I prefer rustica meaning chunky passata
  • 14 oz fresh mozzarella preferably bufala (buffalo milk mozzarella)
  • 3.5 oz parmigiano reggiano or pecorino, grated
  • 2 cloves garlic peeled
  • 6-8 leaves basil chopped
  • 4 tablespoon extra virgin olive oil
  • ground black pepper to taste
  • salt to cook gnocchi & to taste

Instructions
 

  • Preheat your oven to 355°F (180°C).
  • Place cherry tomatoes and peeled garlic cloves on a baking tray. Drizzle with half of the olive oil and sprinkle some salt. Roast in the preheated oven until the tomatoes begin to shed their skin.
  • In a sauté pan or iron skillet, heat a bit of olive oil. Add the roasted garlic cloves, tomatoes, and some chopped basil leaves, along with any juices from the oven dish. Sauté for a 2 to 3 minutes.
  • Remove and discard the garlic cloves, then stir in the tomato passata. Season with salt and black pepper then let the sauce simmer for about 15 minutes.
  • In a large pot, bring water to a boil. Once boiling, salt the water generously. Add the gnocchi and cook until they start to float to the surface, then remove them using a slotted spoon.
  • Add the boiled gnocchi to the tomato sauce, mixing well to ensure they're well-coated. Transfer the sauce-covered gnocchi into a baking dish.
  • Layer the top with mozzarella slices, and then sprinkle the grated Parmigiano Reggiano or Pecorino Romano over the mozzarella.
  • Bake in the preheated oven for about 15-20 minutes, or until the cheese on top starts to become golden brown.
  • Serve immediately, garnished with additional chopped or whole basil leaves.
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Notes

  • This recipe can be made with other gnocchis like semolina gnocchi or even pasta such as penne or rigatoni.
  • Strict vegetarians should use a hard cheese made without animal rennet. Parmigiano Reggiano isn't a vegetarian cheese.

Nutrition

Calories: 788kcalCarbohydrates: 63gProtein: 38gFat: 44gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gCholesterol: 95mgSodium: 1515mgPotassium: 653mgFiber: 5gSugar: 7gVitamin A: 1652IUVitamin C: 23mgCalcium: 849mgIron: 8mg
Keyword Gnocchi alla Sorrentina, Gnocchi Sorrentina
Tried this recipe?Let us know how it was!

Pin for Later:

Gnocchi alla Sorrentina

If you are interested in learning how to make other homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome!

Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools?


More Baked Pasta Recipes

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    Gnocchi alla Romana Recipe (baked semolina gnocchi)
  • Spicy sausage and ziti pasta in a baking dish.
    Baked Ziti or Zitoni Pasta with Spicy Sausage
  • Mushroom cannelloni in a baking dish.
    Mushroom Cannelloni (Manicotti) Recipe

Reader Interactions

Comments

    5 from 26 votes

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    Recipe Rating




  1. Hayley Dhanecha says

    October 23, 2023 at 9:40 am

    Really enjoyed making this flavourful and comforting Gnocchi for our lunch yestaerday. Fresh tomatoes, basil and cheese combination is so good.

    Reply
  2. Veronika says

    October 23, 2023 at 6:53 am

    These gnocchi were so good! The fresh flavors of the cherry tomatoes and basil were delicious withe bubbly mozzarella. I love a good gnocchi dish but I never tried baking them. A new favorite!

    Reply
  3. Claire says

    October 23, 2023 at 1:52 am

    What a fun gnocchi recipe! I hadn't had gnocchi this way before and it was SO good! I'll definitely be making this recipe again soon.

    Reply
  4. Loreto and Nicoletta says

    October 22, 2023 at 4:26 pm

    We love this dish and have not made it in a long time. Yours look so inviting and soulful, We just want to get our forks and reach in and taste it!. Great tips for the sauce, and love that cheesiness. Sorrento is such a beautiful place!
    Thanks for sharing this authentic traditional Italuan recipe! ❤️

    Reply
  5. Sean says

    October 22, 2023 at 4:06 pm

    I have been obsessed with all gnocchi recipes right now and I cannot wait to make this.

    Reply
  6. Jessica says

    October 20, 2023 at 7:12 pm

    I can't get enough of this fantastic weeknight recipe. It's my savior on busy days when I crave a homemade dinner that doesn't take forever to make."

    Reply
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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where…

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