Gnocchi alla Sorrentina (Potato gnocchi with mozzarella cheese)

Gnocchi alla Sorrentina is a classic and very tasty Italian dish made with soft and light potato gnocchi baked in a simple and delicious tomato sauce with mozzarella cheese, grated Parmisan and fresh basil.

The original recipe is from Sorrento, in southern Italy, and this is the reason why it’s called alla Sorrentina. A simple tomato sauce, fresh basil, mozzarella and a little Parmisan cheese are the final ingredients for this delicious first course.

This is the way I sometimes recycle leftover gnocchi.

If you want to make your own homemade gnocchi follow my recipe here.

Now, let’s see how to make this delicious Gnocchi alla Sorrentina recipe! So let’s get started.

Here more delicious first course recipes to enjoy: Baked Salmon Pasta, Pumpkin and speck pastaPasta with cooked ham, tomato sauce and cooking creamCalamarata pasta with calamari sauceHome made Tagliatelle Pasta

Gnocchi alla Sorrentina (Potato gnocchi with mozzarella cheese)
  • DifficultyVery easy
  • CostCheap
  • Preparation time30 Minutes
  • Cooking time30 Minutes
  • Serving4
  • Cooking methodOven
  • CuisineItalian


1.7 pounds potato gnocchi (800 g)
2 cloves garlic (finely chopped)
1 tablespoon onion (finely chopped)
2 cups tomato sauce (400 g)
2 sprigs basil
11/2 cup mozzarella (cheese)
4 tablespoons parmesan cheese
3 tablespoons extra-virgin olive oil


1 Pan


First, drain the mozzarella cheese in a sieve and set aside.

Prepare the sauce

Heat 3 tbsp oil in a pan on medium-low heat, add the onion and the garlic (finely chopped).

Sauté for a few minutes, stirring often and being careful not to burn them.

Then add the tomato sauce, fresh basil and season with salt. Bring to a boil, then low heat to a brisk simmer. Cook for about 20 – 25 minutes.

Cook gnocchi

Put on a large pot of water to boil. Once it starts to boil, add salt and cook potato gnocchi. Don’t touch them with your hands while pouring them in the water.

If making your own potato gnocchi follow my step by step recipe alternatively use store bought.

Gnocchi are ready when they all float to the surface of the water. It only takes about 2 – 3 minutes.

Finish and serve

Drain potato gnocchi with a slotted spoon and place in the tomato sauce, toss to coat.

Preheat the oven to 350°F (185°C)

Transfer half gnocchi into an oven-proof baking dish, spreading well so they cover the entire base. Dress with the sliced mozzarella, basil and part of the grated Parmisan. Cover with the rest gnocchi.

Top the gnocchi with the rest of the mozzarella, some olive oil and bake for 20 – 25 minutes until the mozzarella cheese is melted

Gnocchi alla Sorrentina (Potato gnocchi with mozzarella cheese)

Here they are. Gnocchi alla Sorrentina (Potato gnocchi with mozzarella cheese) ready to eat!

Gnocchi alla Sorrentina (Potato gnocchi with mozzarella cheese)

Buon appetito!

Gnocchi alla Sorrentina (Potato gnocchi with mozzarella cheese)


I suggest to consume Gnocchi alla sorrentina as soon as they are ready but you can keep them in the refrigerator for 2 days in an airtight container.

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