Naples & Campania · No.48 / 103
Gnocchi alla Sorrentina
Gnocchi alla Sorrentina
Homemade potato gnocchi are coated in basil tomato sauce, layered twice with mozzarella and Parmigiano, and finished briefly under high heat.
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Meet the dish
Campanian potato gnocchi baked with tomato, mozzarella, and basil
Soft potato gnocchi are coated in tomato sauce and finished with melting mozzarella and Parmigiano. The dish moves from pot to a two-layer baking dish, where a short, hot broil creates cheese pull and browned spots.
Pasta shapes to use
- Homemade gnocchi made quickly from warm potatoes, 00 flour, and egg
Key ingredients
- Potatoes
- Tomato purée
- Mozzarella
- Parmigiano Reggiano
- Basil
- Garlic
Follow the cooking scenes
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Step 1: Make sauce and dough in parallel
Simmer garlic, tomato purée, and basil over medium-low heat for about 30 minutes. Rice the cooked potatoes while warm onto the flour, add egg and salt, and bring the dough together only until uniform.
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Step 2: Shape and simmer gently
Roll 2–3 cm ropes, cut, and ridge the pieces. Cook the gnocchi in two or three batches at a gentle simmer, lifting each batch when it floats and folding it carefully into the tomato sauce.
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Step 3: Layer twice and broil
Coat the dish with reserved sauce and oil. Repeat gnocchi, diced mozzarella, and Parmigiano in two layers, then broil at 250°C for about five minutes until melted and browned.
What to watch for
- Too much flour or extended kneading makes potato gnocchi firm. Stop as soon as the warm potato dough holds together and keep unused dough covered.
- A violent boil can damage the gnocchi. Lift them as they float and fold rather than press when coating and transferring them.
What sets it apart
Unlike the dried-pasta Sorrentina variation, this version layers potato gnocchi twice and finishes them under a 250°C broiler.