What is Sorrentina sauce?

Sorrentina sauce is a traditional Neapolitan tomato-based sauce made with olive oil, garlic, melted mozzarella, and fresh basil. It’s rich, savory, and creamy—perfect for coating gnocchi. This sauce is the heart of Gnocchi alla Sorrentina , giving the dish its signature cheesy and comforting flavor.

What are the three types of gnocchi?

The three most common types of gnocchi are: Potato gnocchi – the classic type used in Gnocchi alla Sorrentina Ricotta gnocchi – softer, lighter, and slightly creamy Semolina gnocchi (also known as Gnocchi alla Romana) – firmer and typically baked in slices Each variety offers a different texture, but potato gnocchi remains the top choice for baking with Sorrentina sauce.

A gnocchi is a small, pillowy Italian dumpling traditionally made from mashed potatoes, flour, and sometimes egg yolk. It’s soft and chewy, often served with sauces or baked, as in Gnocchi alla Sorrentina .

How do you properly prepare gnocchi?

To prepare gnocchi well, start with starchy potatoes, bake them instead of boiling, and use minimal flour. Avoid overworking the dough. Cook gnocchi in salted boiling water until they float, then remove them gently to avoid breaking.

How do you keep gnocchi from failing?

Avoid using too much moisture. Bake the potatoes, handle the dough delicately, and don’t add too much flour. Also, don’t overcook gnocchi—they should be removed as soon as they float. This ensures they remain soft and not mushy.

Can gnocchi be made in advance?

Yes! You can form the gnocchi and freeze them raw on a tray, then transfer to a bag. You can also pre-boil the gnocchi and store them in the fridge for a day or two. Gnocchi alla Sorrentina can also be assembled fully ahead of time, refrigerated, and baked just before serving.

Gnocchi Alla Sorrentina – 7 Secrets To The Best Baked Italian Recipe You Like

Name: Gnocchi Alla Sorrentina – 7 Secrets To The Best Baked Italian Recipe You Like
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 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

Ingredients

Scale

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

Instructions

Boil gnocchi in salted water until they float (about 2–3 minutes).

Preheat oven to 400°F.

In a baking dish, spread tomato sauce, add gnocchi, then top with mozzarella and basil.

Sprinkle Parmesan and drizzle olive oil.

Bake uncovered for 15–20 minutes until bubbly.

Broil 2 minutes for golden cheese. Serve hot.

Author: Nick
Prep Time: 20 min
Cook Time: 20 min
Category: Main Dish
Method: Baked
Cuisine: Italian

Nutrition

Serving Size: 1 portion
Calories: 390
Sugar: 5g
Sodium: 680mg
Fat: 17g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 14g
Cholesterol: 30mg

Keywords: Gnocchi alla Sorrentina, baked gnocchi, cheesy baked gnocchi, Italian comfort food, tomato mozzarella pasta, pasta al forno, easy gnocchi recipe, Neapolitan gnocchi