Best Gnocchi Alla Sorrentina – Simple, Cheesy & Delicious

When I was ten years old, I learned how to quiet a room, not with words, but with dinner.

My mom was juggling four kids, including twin babies, and the kitchen was her command center. I was the eldest, and that came with responsibilities, not just taking out the trash or doing my homework, but helping stir the sauce when her hands were full. She’d hand me the wooden spoon, press her palm gently to my back, and say, “You’ve got the touch, Nick.”

And just like that, I was part of something sacred.

We didn’t call it Gnocchi alla Sorrentina back then. We just called it “baked gnocchi.” A bubbling, cheesy dish that smelled like tomato and garlic and made us all sit down at the table, no matter how wild the day had been. But years later, when I tasted it in Sorrento, in a small trattoria tucked behind the lemon groves, I knew immediately what it was. It was home.

The Southern Italian Spirit of Gnocchi alla Sorrentina

Gnocchi alla Sorrentina is a dish that comes from the Campania region—more specifically, Sorrento. It’s the kind of food you eat with a spoon because a fork just doesn’t do justice to all that melted mozzarella. It’s simple: soft potato gnocchi, rich tomato sauce, and a generous helping of fresh mozzarella, baked until bubbly and golden.

But beyond the ingredients, this dish is about warmth. It’s about sitting elbow-to-elbow with people you love and digging into something that tastes like it’s been made just for you. For me, it will always be about that little kitchen where I learned that food could say things I didn’t know how to say yet: “I love you.” “I’ve got you.” “You’re home.”

Gnocchi: Store-Bought or Homemade?

Let me be honest: growing up, we rarely had time for homemade gnocchi. Between homework, diapers, and dinner on the table by six, we were a store-bought kind of family. But what we lacked in time, we made up for in sauce.

That said, if you have the chance to make gnocchi from scratch on a quiet Sunday, I highly recommend it. My version uses russet potatoes and a little technique I picked up from my mom—never overwork the dough. But I’ve also tested dozens of store-bought versions (thank you, weeknight chaos), and some are truly excellent.

My Gnocchi alla Sorrentina Ingredients

Here’s everything I use when I make this dish now—whether I’m recreating a memory or just feeding hungry friends who’ve shown up unannounced (which happens more often than you’d think).

For the gnocchi:

• 1½ pounds potato gnocchi (homemade or a good store-bought brand)

For the sauce:

• 2 tablespoons olive oil
• 2 garlic cloves, thinly sliced
• 1 (28 oz) can of San Marzano tomatoes
• Sea salt, to taste
• 1 handful of fresh basil leaves, torn

For assembly:

• 8 oz fresh mozzarella, torn into chunks
• ¼ cup freshly grated Parmigiano-Reggiano
• Extra basil, for topping

How I Make It — My Step-by-Step

1. Start with the sauce:
My mom taught me that the sauce is the soul. Heat olive oil in a saucepan, add garlic, and let it gently sizzle until fragrant—don’t rush this. Crush the tomatoes by hand and pour them in, adding salt and letting it simmer for 20 minutes. The torn basil goes in last, just before turning off the heat.

2. Boil the gnocchi:
Bring a big pot of salted water to a boil. Add the gnocchi and cook until they float, then scoop them out. (Pro tip: use a slotted spoon or spider to avoid smashing them.)

3. Combine with the sauce:
Gently toss the gnocchi in the sauce. Don’t overmix. You want them coated but not drowning.

4. Layer in the baking dish:
Spoon half the gnocchi into a baking dish, scatter half the mozzarella, then repeat. Finish with a good dusting of Parmigiano.

5. Bake until bubbly:
Bake at 400°F (200°C) for 15–20 minutes, or until the top is browned in places and the cheese is gloriously molten.

6. Garnish and serve:
Top with fresh basil and serve it hot, spoon and all.

Where to Find Ingredients in the U.S.

I’ve found the quality of mozzarella makes a huge difference. Look for water-packed mozzarella—not the low-moisture kind.

Tools I Use Every Time

• Deep saucepan (for the sauce)
• Large pot with salted water
• Spider or slotted spoon
• Ceramic or glass baking dish
• Wooden spoon (mine’s been with me since college)
• Oven mitts (especially helpful when memory and scent make you reach in too soon)

FAQ About Gnocchi alla Sorrentina

Cooking as a Love Language

These days, I cook Gnocchi alla Sorrentina when I need a little comfort or want to give it. If you’re craving more cozy dishes, my Pasta alla Norma never disappoints.

You’ll also find my go-to Roy Rogers Drink, which I drink with everything I make.

For easy cleanup, check out my Italian Wedding Soup. And if you’re cooking vegetarian, these Italian comfort meals are full of flavor and heart.

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Gnocchi alla Sorrentina

Gnocchi alla Sorrentina is an incredible Italian comfort food dish made with gnocchi baked in a tomato sauce with bubbling mozzarella cheese.

• 1 lb potato gnocchi (homemade or store-bought)
• 1 ½ cups tomato sauce (preferably San Marzano-based)
• 1 ½ cups shredded mozzarella (fior di latte)
• 1 handful fresh basil leaves
• 2 tablespoons grated Parmesan
• Salt and pepper to taste
• Olive oil for drizzling

1. Boil gnocchi in salted water until they float (about 2–3 minutes).
2. Preheat oven to 400°F.
3. In a baking dish, spread tomato sauce, add gnocchi, then top with mozzarella and basil.
4. Sprinkle Parmesan and drizzle olive oil.
5. Bake uncovered for 15–20 minutes until bubbly.
6. Broil 2 minutes for golden cheese. Serve hot.

Main Dish

Italian

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