If there’s a dish that pleases both young and old, it’s undoubtedly baked gnocchi alla Sorrentina. This preparation, a symbol of Mediterranean cuisine, transforms a few simple ingredients into an extraordinary first course. The softness of the potato gnocchi pairs perfectly with the freshness of the tomato purée (passata), while the stretchy mozzarella and the Parmigiano gratin make every bite unforgettable. Making baked gnocchi is a perfect way to bring a convivial meal to the table, ideal for Sunday lunch or a dinner with friends.
If you love baked first courses try lasagne parcels, baked pasta with zucchini, ricotta and spinach crepes or lasagne with pesto.
HERE you can find all my first courses.
Follow me on FACEBOOK to find many great recipes every day.
IF YOU LOVE GNOCCHI, TRY THESE
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing baked gnocchi alla Sorrentina
- 28 oz Potato gnocchi
- 14 oz Tomato purée (passata)
- 1 tbsp chopped celery, carrot and onion
- to taste Extra virgin olive oil
- to taste Salt
- 11 oz Mozzarella
- to taste Basil or oregano
- 1 oz Parmigiano Reggiano (grated)
Tools
This post contains affiliate links!
- 1 Pan
- 1 Baking dish
Steps to prepare baked gnocchi alla Sorrentina
Start by preparing the base of the sauce. In a large pan, pour a generous drizzle of extra virgin olive oil and add the chopped celery, carrot and onion. Let them sauté over low heat until the vegetables become soft and translucent, releasing their aroma. At this point, add the tomato purée (passata) and season with salt. If you like a spicy note, add a pinch of chili pepper. Cover and let simmer for about 15-20 minutes, until the sauce is thick and well reduced. Just before turning off the heat, flavor it with plenty of fresh basil torn by hand or a pinch of oregano.
While the sauce finishes cooking, bring a large pot of well-salted water to a boil. Drop the potato gnocchi into the boiling water. Be very careful because cooking is very quick: as soon as the gnocchi float to the surface, remove them immediately using a slotted spoon to avoid damaging them. Meanwhile, prepare the mozzarella: cut it into small cubes or thin slices. If you use very fresh mozzarella or buffalo mozzarella, remember to let it drain in a sieve for a few minutes so it doesn’t release too much whey during the subsequent oven cooking.
In a large bowl, or directly in the pan with the sauce (if it’s big enough), combine the just-drained gnocchi with the tomato purée. Add the mozzarella cubes and gently mix with a wooden spoon to distribute the sauce without crushing the gnocchi. Take a baking dish and pour a little extra virgin olive oil on the bottom. Transfer the gnocchi mixture into the dish, leveling it carefully. This step allows the flavors to begin to meld before going into the oven.
For the final indulgent touch, sprinkle the top of the baking dish with grated Parmigiano Reggiano and add a last drizzle of raw olive oil. Bake in a preheated conventional oven at 392°F and cook for about 20-25 minutes. During this time, the mozzarella will melt creating the classic stringy effect and the Parmigiano will form a golden, crunchy crust. Once ready, remove your baked gnocchi alla Sorrentina from the oven and serve immediately while hot, so you can fully enjoy the stretchy texture and Mediterranean aroma.
Tips for a perfect result
Sauce consistency: It’s essential that the tomato purée is well reduced and thick. If the sauce is too watery, the gnocchi will absorb too much moisture in the oven, becoming overly soft and losing their characteristic shape.
Drain the mozzarella well: If you choose buffalo mozzarella for a richer flavor, it’s imperative to cut it and let it drain for at least 30 minutes. This will prevent a pool of whey forming at the bottom of the dish that would ruin the gratin texture.
Cooking the gnocchi: Never boil them too long. As soon as they rise to the surface, remove them from the water. Remember they will undergo a second cooking of over 20 minutes in the oven, so they must remain firm.
Delicious variations you can try
Adding eggplant: For an even richer version (similar to pasta alla Norma), you can add cubes of fried or grilled eggplant to the tomato sauce before mixing with the gnocchi. The flavor will be incredibly enveloping.
Smoky twist: Try replacing half of the mozzarella with well-drained smoked provola. The smoky aftertaste pairs wonderfully with the sweetness of the tomato and potatoes, giving the dish an extra kick.
Tricolored gnocchi: If you want to make the dish visually striking, use a mix of classic potato gnocchi, spinach gnocchi (green) and beetroot gnocchi (red). The color contrast with the white mozzarella will be beautiful.
Storage and suggestions
In the refrigerator: If you have leftovers, baked gnocchi alla Sorrentina keep well in the fridge for 1-2 days in an airtight container. Just reheat them in the oven for a few minutes to get the cheese stringy again.
Make-ahead: You can prepare the sauce and boil the gnocchi in advance, assembling the baking dish only at the moment of baking. In this case, increase the cooking time by a few minutes if the dish comes directly from the refrigerator.
Freezing: You can freeze the assembled baking dish (before oven cooking) if you’ve used fresh ingredients. When needed, you can bake it straight from frozen, extending the cooking time until it turns golden as desired.
Now it’s your turn!
Baked gnocchi alla Sorrentina are an ode to simplicity that never disappoints. That crispy Parmigiano crust that crackles under the fork to reveal a heart of stretchy mozzarella is one of the joys of home cooking.
Do you prefer the classic version with the scent of fresh basil or do you dare with a sprinkle of dried oregano for a more rustic flavor? Tell me in the comments how you prepare your favorite baked gnocchi!
FAQ (Questions and Answers)
Can I use homemade gnocchi?
Of course! Homemade gnocchi make the dish even more special. Just make sure they are firm and lightly dust them with flour before cooking to prevent them from sticking together.
Why doesn’t the mozzarella melt into long strings?
For perfect stretchiness, use a pizza mozzarella (the block type) which contains less water, or make sure fresh mozzarella has been drained very well. Oven temperature is also important: 392°F is the ideal temperature to melt it properly.
Can I use raw passata?
It’s not recommended. The purée should be cooked with the soffritto to lose the ‘raw’ taste and become sweet and flavorful. Pan cooking also allows you to obtain the right thickness needed for gratin in the oven.
